Cinnamon Donut Loaf (Printable version)
A moist loaf cake inspired by cinnamon donuts with a cinnamon-sugar crust and buttery crumb.
# What you need:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - 1/4 cup unsalted butter, melted
12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How To:
01 - Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Scrape the batter into the prepared loaf pan and smooth the top with a spatula to ensure an even surface.
06 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
08 - While the loaf is still warm, brush the top and sides generously with melted butter using a pastry brush.
09 - Combine the sugar and cinnamon in a small bowl, then sprinkle and gently press the mixture over the buttered surface for even, full coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Advice:
01 -
- The cinnamon sugar crust forms this crackly, buttery shell that tastes exactly like the outside of a warm donut rolled fresh in sugar.
- It uses everyday pantry staples and requires zero fancy equipment, which means you can decide to make it and be eating it within the hour.
- The crumb stays moist for days, making it one of those rare bakes that actually tastes better the next morning with your coffee.
02 -
- Overmixing the batter is the fastest way to turn this tender loaf into something rubbery, so stop folding the second the last dry streak disappears.
- Brushing the butter on while the loaf is still warm is critical because the warmth helps the butter soak in slightly and gives the cinnamon sugar something to grip.
03 -
- Tap the loaf pan gently on the counter twice before baking to release any trapped air bubbles that could create tunnels in your crumb.
- For the most even cinnamon sugar coating, pour the sugar mixture onto a large plate and gently roll each side of the warm loaf directly in it rather than trying to sprinkle it on by hand.