Description
This cinnamon donut loaf recipe produces a tender, moist sweet bread with a cinnamon-swirled interior and a crunchy cinnamon sugar topping.
Ingredients
Scale
- ¼ cup (60 ml) Canola oil
- ¼ cup (57 g) Unsalted butter, softened
- 1 cup (200 g) Granulated sugar
- 1 tsp (5 ml) Vanilla extract
- 2 large eggs, room temperature
- 1 ½ cups (190 g) All-purpose flour
- 1 tsp (4 g) Baking powder
- ½ tsp (3 g) Salt
- ½ cup (120 ml) Buttermilk
- ½ tsp (2.6 g) Molasses
- ½ tsp (1 g) Ground cinnamon
- ½ cup (113 g) Unsalted butter, melted
- ¼ cup (55 g) Light brown sugar, packed
- ¼ cup (50 g) Granulated sugar
- ½ tsp (1 g) Ground cinnamon
Instructions
- Step 1: Set your oven to 350°F (175°C) and allow it to fully preheat. Ensuring the oven is hot before baking helps the loaf rise properly and cook evenly.
- Step 2: Spray the loaf pan thoroughly with non-stick cooking spray to ensure the bread does not stick and releases easily after baking.
- Step 3: In a large bowl, combine ¼ cup unsalted butter (softened), ¼ cup canola oil, and 1 cup granulated sugar. Mix until the mixture is creamy, incorporating some air to give the loaf a light, fluffy texture.
- Step 4: Add the 2 large room temperature eggs and 1 tsp vanilla extract. Beat the mixture until smooth and fully combined to help emulsify the batter.
- Step 5: In a separate bowl, combine 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ½ tsp ground cinnamon. Gradually add the dry ingredients and ½ cup buttermilk to the wet mixture, alternating between the two, starting and ending with the dry ingredients. Beat after each addition to incorporate fully. Scrape the sides of the bowl to ensure an even mix. Break up any lumps by whisking or stirring thoroughly.
- Step 6: Spoon ½ to ¾ cup of the batter into a small separate bowl. Add ½ tsp molasses and ½ tsp ground cinnamon to this portion. Stir until the molasses and cinnamon are fully incorporated and the mixture is smooth.
- Step 7: Spoon half of the main batter evenly into the bottom of the prepared loaf pan. Next, spread half of the cinnamon molasses mixture over the batter. Cover this with the remaining main batter, then spoon the rest of the cinnamon mixture on top.
- Step 8: Using a knife, gently swirl the cinnamon mixture into the main batter to create a marbled effect. Avoid overmixing to maintain distinct swirls.
- Step 9: Place the loaf pan in the preheated oven. Bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. If the loaf begins to brown too quickly, tent it loosely with foil about 30 minutes into baking.
- Step 10: Remove the loaf from the oven and set it aside to cool for 10 minutes. After cooling, gently loosen the sides of the loaf with a knife or spatula, then carefully remove the loaf from the pan.
- Step 11: In a shallow dish, mix ¼ cup light brown sugar, ¼ cup granulated sugar, and ½ tsp cinnamon.
- Step 12: Dip each side of the cooled loaf carefully into ½ cup melted unsalted butter, ensuring it is well coated. Spoon extra melted butter over the edges to guarantee even coverage.
- Step 13: Sprinkle the cinnamon-sugar mixture generously on all sides of the loaf, including the top, to create a crunchy, flavorful crust.
Notes
- Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep the loaf in an airtight container in the refrigerator for up to 7 days to extend freshness without drying out.
- Freezing: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil. Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Measuring flour accurately at 1 ½ cups is critical; too much flour can cause the loaf to sink in the middle.
- Mix wet and dry ingredients just until combined; overmixing can develop gluten and lead to a dense loaf.
- If the cinnamon sugar topping does not stick well, generously brush the loaf with melted butter before applying the sugar mixture to help it adhere.
- Use ½ cup buttermilk as specified for moisture; omitting or reducing it may yield a dry loaf.
- Tent the loaf with foil after 30 minutes if browning too quickly, allowing the inside to bake without burning the exterior.
Nutrition
- Serving Size: 1 slice
- Calories: Data not specified in source
- Sugar: Data not specified in source
- Sodium: Data not specified in source
- Fat: Data not specified in source
- Saturated Fat: Data not specified in source
- Unsaturated Fat: Data not specified in source
- Trans Fat: Data not specified in source
- Carbohydrates: Data not specified in source
- Fiber: Data not specified in source
- Protein: Data not specified in source
- Cholesterol: Data not specified in source