This Cinnamon Sugar Donut Bread has been my weekend morning centerpiece for years, the sort of loaf that turns a simple house into a warm bakery. I first developed this version during a rainy autumn when I wanted the pillowy, cinnamon spark of a donut without the fuss of frying. The molten molasses swirl gives depth and color while the final coating of butter and cinnamon sugar delivers the nostalgic crisp of a donut crust. Family and friends always hover nearby when it comes out of the oven and the loaf disappears faster than I expect.

I remember testing the first batch on a Sunday when the house smelled like toasted sugar and spice for hours. What surprised me was how the interior stayed tender while the outside developed a thin, sugary shell reminiscent of a raised donut. This is the sort of bake that works for slow weekend breakfasts, as a show stopping brunch offering, or wrapped and gifted for neighbors. It is forgiving, adaptable, and keeps well enough to slice warm or room temperature with coffee or a cold glass of milk.

Ingredients

• Canola Oil: Use 1 2/3 fluid ounces or 1/2 cup of neutral oil such as canola. Neutral oils make the crumb tender without adding flavor. Olive oil will change the taste, coconut oil adds a subtle coconut note.
• Unsalted Butter: One stick or 1/2 cup softened. Soft butter creamed with oil and sugar creates a smooth, aerated base. If you need dairy free use margarine or a vegan buttery spread measured the same.
• Sugar: One cup granulated sugar provides sweetness and structure. For a lower glycemic option use coconut sugar one to one. Brown sugar will add moisture and a deeper caramel note.
• Vanilla Extract: Two teaspoons. A good quality pure vanilla adds warmth and rounds the spices. Almond extract may be used sparingly for a nutty twist.
• Eggs: Two large eggs at room temperature. Room temperature eggs emulsify better and trap air for lift. For a vegan option try two flax eggs, each made from one tablespoon ground flax with three tablespoons water.
• All Purpose Flour: Two cups sifted. Look for a reputable brand such as King Arthur or Bob s Red Mill. If you need gluten free use a one to one cup for cup substitute blend with xanthan gum.
• Baking Powder: One tablespoon, make sure it is fresh for reliable rise. If your powder is older the loaf can be dense.
• Salt: Half teaspoon to balance sweetness. Reduce slightly for low sodium diets.
• Buttermilk: Half cup for tender texture and slight tang. If you do not have buttermilk mix one half teaspoon vinegar into half cup milk and let sit five minutes.
• Molasses: Quarter cup for a rich, slightly bitter sweetness that contrasts the sugar coating. You may substitute with an equal amount of dark brown sugar for a milder result.
• Cinnamon: One teaspoon. Use a fresh ground cinnamon for bright spice. Pumpkin pie spice may be used for seasonal variation.
• Topping: Quarter cup melted butter, quarter cup light brown sugar, and quarter cup granulated sugar for the final coating that creates the donut shell.

Instructions

Prepare the Oven and Pan:Preheat to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan with nonstick spray or line with parchment to ensure clean release. Preheating ensures the interior sets properly while the exterior browns.Cream Fats and Sugar:In a large bowl beat the softened butter, canola oil and granulated sugar together for two to three minutes until creamy and slightly lighter in color. Proper creaming traps air for a tender crumb.Incorporate Eggs and Vanilla:Add the eggs one at a time, beating until fully incorporated then stir in vanilla. Scrape the bowl so ingredients are evenly mixed and no streaks remain.Combine Dry Ingredients:Whisk together the two cups of all purpose flour, one tablespoon baking powder and half teaspoon salt in a separate bowl. Sifting helps combine and aerate the mixture.Alternate Dry and Buttermilk:Add the dry ingredients to the butter mixture in three additions, alternating with the half cup of buttermilk. Begin and end with the dry ingredients. Mix just until combined to avoid developing gluten and creating toughness.Make the Molasses Swirl:Reserve about one third of the batter into a second bowl and stir in the quarter cup molasses and one teaspoon cinnamon until evenly tinted. The molasses batter will be darker and more aromatic.Layer and Swirl:Layer half of the plain batter into the prepared pan, spoon half of the molasses batter over, then repeat with remaining plain batter and molasses batter. Use a butter knife to gently swirl through the batter two or three times to create a marbled effect without overmixing.Bake:Bake at 350 degrees Fahrenheit for 40 to 45 minutes. Start checking at 40 minutes by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. If the top browns too quickly tent with foil for the final 10 minutes.Cool and Finish:Allow the loaf to cool in the pan for ten minutes then transfer to a wire rack. While still slightly warm dip the loaf in the melted butter, then roll it in the combined light brown sugar and granulated sugar cinnamon mixture so the exterior forms a sweet, slightly crisp coating.

Storage Tips

Store the loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 48 hours. For longer storage refrigerate for up to four days and bring to room temperature before serving or gently reheat slices in a toaster oven at 325 degrees Fahrenheit for three to five minutes. For freezing, slice first, place parchment between slices and pack in a freezer safe bag for up to three months. Thaw at room temperature or warm gently.

Ingredient Substitutions

If you need dairy free choose margarine and a plant milk for the buttermilk substitute using one half teaspoon vinegar per half cup milk alternative. For vegan use flax eggs in the same ratio as eggs and a vegan buttery spread. To reduce sweetness replace half the granulated sugar with coconut sugar and reduce the topping sugar by a quarter cup. Using a gluten free flour blend labeled one to one will keep proportions consistent, but expect a slightly different crumb depending on the blend.

Serving Suggestions

Serve warm or at room temperature with a simple spread of butter or a smear of cream cheese. It pairs well with strong coffee or spiced chai. For brunch present with fresh fruit such as sliced pears or berries and a bowl of whipped cream. Slices also make a decadent base for a French toast style breakfast the following day.

Cultural Background

The idea of turning donut flavors into a loaf has roots in home baking traditions that adapt beloved fried treats into easier bakes. The final butter and sugar coating echoes classic raised donuts while the molasses swirl nods to old fashioned quick breads that use pantry sweeteners. It is a comforting American style bake adapted for modern kitchens.

Seasonal Adaptations

For autumn amplify cinnamon to one and a half teaspoons and add a quarter teaspoon ground nutmeg. In winter fold in two tablespoons of chopped toasted pecans into the swirl or scatter diced apples over the top before baking for a fruitier variation. For summer keep it simple and pair with bright citrus marmalade.

Meal Prep Tips

Slice the loaf as soon as it is fully cool and store individual slices in a single layer for meals. Toast or warm slices as needed for weekday breakfasts. Pack as a sweet addition to brunch boxes or picnic baskets as it travels well when wrapped and kept cool.

This loaf has become a small ritual in my home. The smell, the warm slices, the sugar crust that cracks under the knife all combine into a memory creating bake that I hope you will make and make your own.