Easy Cinnamon Donut Loaf
This Easy Cinnamon Donut Loaf delivers all the warm, spiced flavor of a classic cinnamon donut in a simple, sliceable loaf format. Made with buttermilk and a generous cinnamon-sugar swirl, it bakes up tender and golden every time. Perfect for breakfast, brunch, or an afternoon treat with coffee.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
Loaf Batter
- 2 cups all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon for the batter
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/3 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/3 cup brown sugar packed
- 2 teaspoons ground cinnamon for the swirl
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan with butter or non-stick spray and line it with a strip of parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 teaspoon of ground cinnamon until evenly combined and no lumps remain.
- In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract together until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Stop mixing as soon as no dry streaks remain. A few small lumps are perfectly fine and will bake out.
- In a small bowl, stir together the brown sugar and the remaining 2 teaspoons of ground cinnamon to make the swirl mixture.
- Pour half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the cinnamon-sugar swirl mixture evenly over the batter. Pour the remaining batter on top and spread gently, then sprinkle the rest of the cinnamon-sugar mixture over the surface.
- Use a butter knife to gently swirl through the batter with a few figure-eight motions to create a marbled cinnamon effect. Do not over-swirl or the layers will blend together completely.
- Place the loaf pan on the center rack of the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter. If the top begins to brown too deeply after 35 minutes, tent it loosely with a piece of aluminum foil.
- Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool for at least 20 more minutes before slicing and serving.
Notes
Do not overmix the batter once the wet and dry ingredients are combined, as this leads to a dense, tough loaf. Room temperature eggs and buttermilk blend more smoothly into the batter and produce a better rise. Store the cooled loaf tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months. Reheat slices in the microwave for 20 to 25 seconds or in a 300 degree F oven for 10 minutes. For a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and drizzle over the cooled loaf.