Introduction

Enjoy the warmth and sweetness of this irresistibly soft Cinnamon Sugar Donut Bread. Perfectly spiced and tender, it’s a delightful treat to accompany your morning coffee or afternoon tea.

A single slice of soft yellow cake sits on a white plate over a white marbled surface. The cake has a light brown crust with a fine, sugary coating sprinkled on top, especially along the rounded edges. The inside texture looks moist and fluffy with small air holes throughout, and there is a faint line of cinnamon sugar slightly dividing the cake vertically from top to bottom. In the blurry background, parts of two other slices of the same cake are visible on white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Canola Oil (can substitute with vegetable or coconut oil)
½ cup Unsalted Butter, softened (margarine can be used as a dairy-free alternative)
1 cup Sugar (or coconut sugar for lower glycemic option)
2 teaspoons Vanilla Extract (almond extract can be used for a twist)
2 Large Eggs, room temperature (flax eggs for vegan version)
2 cups All-Purpose Flour (a gluten-free flour blend can be used)
1 tablespoon Baking Powder (ensure it’s fresh)
½ teaspoon Salt (reduce for low-sodium diets if needed)
½ cup Buttermilk (or mix ½ teaspoon vinegar with ½ cup milk as substitute)
¼ cup Molasses (brown sugar can be used as alternative)
1 teaspoon Cinnamon (pumpkin pie spice can be used for a seasonal flavor)
¼ cup Melted Unsalted Butter (for coating the bread)
¼ cup Light Brown Sugar (dark brown sugar can enhance flavor)
¼ cup Granulated Sugar (can use a sugar alternative)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a loaf pan by spraying it with non-stick spray.
Step 2: In a large bowl, mix softened butter, oil, and sugar until well combined and creamy, about 2-3 minutes.
Step 3: Beat in the eggs and vanilla extract until the mixture is smooth.
Step 4: Gradually add all-purpose flour, baking powder, salt, and buttermilk, mixing until just combined. Avoid overmixing to keep the bread tender.
Step 5: In a separate bowl, combine a portion of the batter with cinnamon and molasses.
Step 6: Layer half of the plain batter into the prepared loaf pan, then add half of the molasses-cinnamon mixture. Repeat with the remaining batters.
Step 7: Use a knife to swirl the batter gently, creating a marbled pattern.
Step 8: Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
Step 9: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Dip the cooled loaf in melted butter, then roll it in a mixture of light brown sugar and granulated sugar with cinnamon for a sweet coating.

Tips & Variations

For a dairy-free version, substitute butter with margarine and use plant-based milk with vinegar instead of buttermilk.
Add a handful of chopped nuts or raisins to the cinnamon-molasses batter for extra texture and flavor.
Use pumpkin pie spice instead of cinnamon for a seasonal twist.
Ensure baking powder is fresh to help the bread rise properly and stay soft.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A close-up view of a sliced loaf cake with one large slice cut at the front, displaying a soft, light beige crumb texture inside. The top layer of the cake has a thick coating of mixed cinnamon sugar creating a textured, grainy golden-brown crust. Part of another slice is visible at the bottom left on a white plate, and cinnamon sticks and a sprinkle of cinnamon sugar are scattered on a white marbled surface to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend includes xanthan gum or add it separately to maintain texture.

How do I make this recipe vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use margarine or coconut oil instead of butter. Also, use plant-based milk with vinegar in place of buttermilk.