Description
This Cinnamon Sugar Donut Sweet Bread is a delightful twist on classic sweet bread, featuring a rich swirl of cinnamon and molasses throughout a moist and tender loaf. Coated in a buttery cinnamon sugar glaze, it offers the perfect balance of sweetness and spice, making it an ideal treat for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Batter
- 1/4 cup canola oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon molasses
Coating
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan. Preheat the oven to 350 degrees Fahrenheit. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
- Mix wet ingredients. In a large bowl, combine canola oil, softened butter, and granulated sugar until well mixed. Add eggs and vanilla extract, stirring until smooth.
- Combine dry and wet ingredients. Gradually add the dry ingredients (flour, baking powder, and salt) and the buttermilk to the wet mixture, mixing until a uniform batter forms. Scrape the sides of the bowl to ensure all ingredients are well incorporated and no lumps remain.
- Prepare cinnamon batter. Transfer 1/2 cup of the prepared batter into a smaller bowl. Add cinnamon and molasses to this portion and stir until combined.
- Layer and swirl batter. Pour half of the plain batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Pour the remaining plain batter over the cinnamon batter, then drop the remaining cinnamon batter on top. Use a butter knife to gently swirl the two batters together.
- Bake the loaf. Bake for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare coating. While the loaf bakes, pour melted butter into a large shallow dish. In another shallow dish, combine granulated sugar, brown sugar, and ground cinnamon.
- Cool the loaf. Allow the loaf to cool for 10 minutes before loosening the edges and removing it from the pan. The loaf should be warm but not hot to the touch.
- Coat the loaf. Dip each side of the loaf into the melted butter until fully coated. Spoon any remaining melted butter over the edges for added crispiness. Then transfer the buttery loaf to the cinnamon-sugar mixture and press it into the sides and top until fully coated.
- Slice and serve. Slice the loaf into pieces and serve warm or at room temperature. Enjoy your delicious cinnamon swirl donut bread!
Notes
- Use a light-colored loaf pan to prevent over-browning on the outside during baking.
- If you don’t have buttermilk, substitute with milk plus white vinegar to mimic the tanginess.
- Allow the bread to cool slightly before dipping in butter to avoid melting it too much.
- For an extra touch, serve slices with cream cheese or vanilla glaze.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
