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I made this bread because my son asked for donuts on a Tuesday morning. We didn’t have time for frying, and I wasn’t about to run to the store in my pajamas. So I threw together what I had, and this cinnamon donut bread was born out of pure laziness and desperation.

It tastes exactly like a cinnamon sugar donut but comes together in one bowl. No yeast. No proofing. No standing over a pot of hot oil. Just mix, bake, and brush with butter while it’s still warm. The cinnamon sugar coating melts into the crust and creates this slightly crunchy, sweet shell that my kid now requests weekly.

This is a quick bread, which means it uses baking powder instead of yeast. You get that soft, tender crumb without any waiting around. The texture lands somewhere between a muffin and a pound cake, but denser and more satisfying. It’s sweet without being overwhelming, and that butter brush at the end makes all the difference.

The secret is coating the bread while it’s still warm from the oven. The heat helps the melted butter soak into the surface, and the cinnamon sugar sticks like it was baked in. I learned this the hard way after letting my first loaf cool completely and watching half the sugar fall off onto the counter.

What It’s Used For

This bread works for breakfast, snacks, or dessert. I slice it thick for weekend mornings with coffee. It’s also great packed in a lunchbox since it doesn’t need to stay cold and holds up well wrapped in foil.

Some people toast slices and add a smear of cream cheese. Others eat it plain, warm from the oven. It disappears fast at bake sales and potlucks because it looks impressive but takes almost no effort. The cinnamon sugar coating gives it a bakery-style appearance that makes people think you spent hours in the kitchen.

I’ve also served it as a simple dessert with a scoop of vanilla ice cream on the side. Warm slices with cold ice cream and a drizzle of caramel sauce turns this into something special enough for company.

How to Store It

Keep it at room temperature for up to 3 days wrapped tightly in plastic wrap or stored in an airtight container. The sugar coating can get a bit sticky if there’s humidity, so keep it somewhere cool and dry.

For longer storage, freeze the whole loaf or individual slices. Wrap tightly in plastic, then foil. It keeps for about 2 months in the freezer. Thaw at room temperature or pop slices in the toaster straight from frozen. The toaster method actually works really well since it crisps up the edges and warms the center.

One thing I’ve noticed is that the bread tastes better on day two. The flavors meld together and the crumb gets a bit softer. If you can resist eating it all on day one, save a couple slices for breakfast the next morning.

Ingredients

For the bread:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract

For the coating:

• 4 tablespoons butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Whisk together the flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl.
3. Add the vegetable oil, egg, milk, and vanilla extract to the dry ingredients. Stir until just combined. The batter will look slightly lumpy, and that’s fine. Overmixing makes the bread tough.
4. Pour the batter into the prepared loaf pan and spread it evenly.
5. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. The top should be golden and slightly domed.
6. Let the bread cool in the pan for about 5 minutes. This makes it easier to handle but keeps it warm enough for the coating to stick.
7. While the bread cools, mix the cinnamon and sugar together in a shallow bowl.
8. Remove the bread from the pan and place it on a wire rack. Brush the melted butter all over the top and sides using a pastry brush or the back of a spoon.
9. While the butter is still wet, sprinkle the cinnamon sugar generously over the entire loaf. Press it gently so it sticks. Let it cool for another 10 minutes before slicing.

Notes

The nutmeg is what makes this taste like an actual donut. Don’t skip it. If you only have pre-ground nutmeg, use 1/2 teaspoon. If you’re grating fresh nutmeg, go a little lighter since it’s more potent.

Room temperature ingredients mix more smoothly, but cold milk works fine if you forgot to take it out. The bread will still turn out.

You can make muffins instead of a loaf. Pour the batter into a greased muffin tin and reduce baking time to 20-25 minutes. Brush each muffin with butter and roll the tops in cinnamon sugar while warm. Kids like these even better than the loaf version.

For a richer flavor, swap the vegetable oil for melted butter. The bread will be slightly denser but have a better taste. I usually stick with oil because it keeps the bread moist longer, but butter works if you’re eating it the same day.

Some people add a tablespoon of sour cream to the batter for extra moisture. It makes the crumb a bit more tender and adds a slight tang that balances the sweetness. Not necessary, but nice if you have some sitting in the fridge.

If your loaf pan is smaller than 9×5 inches, the bread will take longer to bake. Check it after 50 minutes and add 5-10 more minutes if the center is still wet. A darker pan also bakes faster than a light-colored one, so adjust your timing accordingly.