Cinnamon Sugar Donut Bread
A cozy, sliceable cinnamon sugar donut loaf that makes any morning feel special.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk at room temperature
- 1 large egg at room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 1/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray.
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and kosher salt until well combined.
- Add the whole milk, egg, 1/2 cup melted butter, and vanilla bean paste to the dry ingredients.
- Stir gently with a spatula or wooden spoon just until the batter is smooth and no dry streaks of flour remain, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- In a small bowl, combine the 1/4 cup melted butter, 1/2 cup granulated sugar, ground cinnamon, and ground nutmeg, stirring until the mixture looks sandy and evenly moistened.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter without pressing it down.
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack to cool for at least 15 to 20 minutes.
- Run a knife around the edges of the loaf, then carefully lift or turn the bread out of the pan and let it finish cooling on the rack before slicing and serving.
Notes
- For best texture, make sure the butter is melted but not hot when you add it to the batter so it does not cook the egg.
- Let the loaf cool before slicing for clean slices; slicing while very warm will be delicious but slightly crumbly.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze the cooled loaf for up to 2 months.
- Warm slices briefly in a low oven or toaster oven to revive the cinnamon sugar crust.
- Let the loaf cool before slicing for clean slices; slicing while very warm will be delicious but slightly crumbly.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze the cooled loaf for up to 2 months.
- Warm slices briefly in a low oven or toaster oven to revive the cinnamon sugar crust.