Save This Recipe
We'll email this post to you, so you can come back to it later!
You ever have one of those lazy weekend mornings where you’re still in your robe at 10:30, sipping coffee that’s gone lukewarm, and suddenly think: “I could go for something sweet… but not too sweet… and definitely not something I have to fry or fuss with”?
That’s how this Cinnamon Donut Bread came into my life.
It tastes like one of those classic sugar-dusted cake donuts you’d get from the little bakery your grandma used to take you to—but here’s the kicker—you bake it in a loaf pan, slice it up like banana bread, and it takes way less effort than rolling, cutting, and frying anything.
I’ve made this loaf more times than I can count—sometimes on purpose, sometimes just to use up milk or when I run out of eggs and get creative. It always turns out, and it always disappears.
Why You’ll Fall for This Bread (Hard)
-
It’s low-effort, high reward. No oil splatter, no donut cutter—just a bowl, a pan, and your oven.
-
Tastes like a donut, feels like cake. Soft inside, with a cinnamon-sugar top that gets all crackly.
-
It’s perfect with coffee. Like, scary perfect.
-
Kids love it. Adults sneak slices when they think nobody’s watching.
-
It keeps well. Not that it ever lasts more than a day or two in my house.
What You’ll Need (and a few “you do you” options)
Let’s keep this simple. You probably have all of this already:
-
1/2 cup butter, softened
Room temp is key. Forgot to take it out? I’ve microwaved it in 5-second bursts. No judgment. -
1 cup sugar
You can sub in brown sugar for a little caramel flavor, but regular ol’ white sugar is classic. -
2 eggs
No eggs? I’ve used applesauce in a pinch. Works fine, just a little denser. -
1 tsp vanilla extract
Real or fake—whatever you’ve got. I won’t tell. -
1 cup milk
Whole milk is best, but 2% or even oat milk works great too. -
2 cups all-purpose flour
I’ve swapped in some whole wheat before. Still tasty, just a little heartier. -
1 tbsp baking powder + 1/2 tsp salt
-
1 tbsp cinnamon
Go wild. I’ve been known to do 1 ½ tablespoons on a cold day.
For the topping:
-
1/4 cup sugar
-
1 tsp cinnamon
Mix these together and sprinkle on top—this is the thing that makes it feel like a donut.
Let’s Make It (It’s Really This Easy)
1. Preheat to 350°F and grease your loaf pan.
Butter, spray, or that fancy nonstick stuff you got for Christmas.
2. Cream the butter and sugar.
You want it fluffy-ish. A wooden spoon works fine if you don’t wanna drag out the mixer.
3. Add eggs and vanilla.
One at a time. Just mix until things look smooth-ish.
4. Stir in the milk.
It’ll look a little weird—don’t panic.
5. Mix dry ingredients in a separate bowl.
Flour, baking powder, salt, cinnamon. Whisk it up.
6. Combine wet and dry.
Add the dry stuff slowly. Stir just until combined—don’t overdo it or your bread will be moody and tough.
7. Pour into your loaf pan.
Spread the top a bit with a spatula. Nothing fancy.
8. Sprinkle the cinnamon-sugar topping.
Yes, all of it. You’ll thank me later.
9. Bake 50–60 minutes.
Start checking around 50. Toothpick should come out clean, maybe a crumb or two.
10. Cool 10 minutes in the pan.
Then move it to a wire rack. Or the top of your stove. Or just eat it warm and messy straight from the pan like a savage. No judgment.
Optional Add-ins (For When You Feel Fancy)
-
Chopped nuts (pecans, walnuts—whatever makes you happy)
-
Dried fruit (cranberries or raisins)
-
Extra spice (a pinch of nutmeg or cardamom goes a long way)
-
Glaze it with a powdered sugar-milk drizzle if you’re feeling over the top
Storing Leftovers (If You Have Any)
-
Room temp: Wrap in foil or an airtight container. Lasts 2–3 days.
-
Freezer: Slice it first, then freeze. Great for lunchboxes or lazy mornings.
-
To reheat: Microwave a slice for 15 seconds. Or toast it and add butter. Yes, butter.
Real Talk Before You Go
Here’s the thing: this bread isn’t fancy. It’s not “Pinterest-perfect” or trying to win an award. But it feels like home. It smells like comfort. And sometimes, that’s exactly what we need—something easy, warm, and cinnamon-sweet, made with things we already have, in the middle of a normal, messy day.
So if you make this, come back and tell me—did you change anything? Did your kids devour half the loaf before it cooled? Did you sneak a slice before breakfast? (I do it all the time.)
Let’s be real—baking’s more fun when we share.
Cinnamon Donut Bread
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar for topping
- 1 tsp ground cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the milk, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- In a small bowl, mix together 1/4 cup of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes