Cinnamon Swirl Donut Bread

Cinnamon Swirl Donut Bread is a cozy, indulgent treat that brings together the warm flavors of a classic cinnamon donut in the form of a moist, tender loaf. With its marbled cinnamon sugar swirl and crisp, sugary topping, this bread is perfect for breakfast, brunch, or a comforting afternoon snack.

Why You’ll Love This Recipe

• Donut-Inspired Texture and Flavor: This loaf mimics the taste and softness of a classic cinnamon cake donut with none of the frying.

• Beautiful Swirl: The cinnamon-sugar ripple adds visual appeal and bursts of flavor in every slice.

• Perfect Make-Ahead Treat: It stores well and tastes even better the next day, making it ideal for prepping ahead.

• Simple Ingredients, Big Flavor: Uses everyday baking staples to create something truly special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread

• All-purpose flour

• Baking powder

• Ground cinnamon

• Salt

• Ground nutmeg

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Vanilla extract

• Buttermilk

For the Cinnamon Swirl

• Light brown sugar, packed

• Ground cinnamon

• Unsalted butter, melted

For the Topping

• Granulated sugar

Directions

1. Preheat the Oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.

5. Incorporate Dry Ingredients and Buttermilk: Gradually mix in the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

6. Prepare the Swirl: In a small bowl, mix the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.

7. Layer and Swirl: Pour half the batter into the prepared loaf pan. Drizzle with half of the cinnamon swirl mixture and use a knife to gently swirl it through the batter. Repeat with the remaining batter and swirl mixture.

8. Add Crunchy Topping: Sprinkle 1 tablespoon of granulated sugar over the top of the loaf for a sweet, crisp crust.

9. Bake: Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 15 minutes

• Calories: 260 kcal per slice

Variations

• Add Nuts: Fold in chopped walnuts or pecans for added crunch and flavor.

• Glazed Version: Drizzle with a simple powdered sugar glaze once cooled for extra sweetness.

• Pumpkin Spice Twist: Replace the nutmeg with pumpkin pie spice for a fall-inspired version.

• Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 30–35 minutes.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature.

• Reheating: Warm individual slices in the microwave for 10–15 seconds to bring back that just-baked taste.

FAQs

Can I use sour cream instead of buttermilk?

Yes, sour cream is a good substitute. Use an equal amount for similar texture and tang.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.

Can I use a different pan size?

You can use mini loaf pans or an 8×4-inch pan, but adjust the baking time accordingly.

Is this bread overly sweet?

No, the sweetness is balanced by the buttermilk and spice, though you can reduce the sugar slightly if desired.

Can I make this dairy-free?

Yes, use plant-based butter and a non-dairy milk mixed with a teaspoon of vinegar as a buttermilk substitute.

Why did my bread sink in the middle?

This can happen if the batter is overmixed, the oven door is opened too early, or it’s underbaked.

Can I turn this into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Does the cinnamon swirl harden after baking?

No, it remains soft and moist, adding a rich cinnamon flavor to every bite.

What’s the best way to swirl the cinnamon mixture?

Use a butter knife and make gentle figure-eight motions to create a marbled effect without overmixing.

Can I add a glaze on top?

Yes, a simple lemon or vanilla glaze made from powdered sugar and milk or juice complements this bread beautifully.

Conclusion

Cinnamon Swirl Donut Bread is a warm, comforting bake that’s simple enough for everyday enjoyment but indulgent enough to serve guests. With its tender crumb, spiced swirl, and crisp sugary top, this loaf captures all the goodness of a cinnamon donut—no fryer required. Serve it with coffee or tea, and enjoy the irresistible aroma and flavor in every slice.

Cinnamon Swirl Donut Bread

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices
• Category: Breakfast, Dessert
• Method: Baking
• Diet: Vegetarian

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Description

Cinnamon Swirl Donut Bread is a dreamy quick bread that tastes just like a warm cinnamon donut! With buttery layers of cinnamon-sugar swirl and a crackly sugar topping, it’s the perfect cozy treat for breakfast or dessert. Keyword: Cinnamon Swirl Donut Bread.

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Ingredients

Bread Batter:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

Cinnamon Swirl:

• 1 cup light brown sugar, packed

• 2 teaspoons ground cinnamon

• 1/4 cup unsalted butter, melted

Topping:

• 1 tablespoon granulated sugar

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and nutmeg.

3. In a large bowl, cream butter and granulated sugar until light and fluffy.

4. Beat in eggs one at a time, then add vanilla extract.

5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry. Mix until just combined.

6. In a separate bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon swirl.

7. Pour half the batter into the loaf pan. Drizzle with half the swirl mixture and use a knife to create swirls.

8. Repeat with remaining batter and swirl mixture. Swirl again to marble the top layer.

9. Sprinkle the top with 1 tablespoon of granulated sugar.

10. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

11. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

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Notes

• For extra donut flavor, brush the top with melted butter and sprinkle cinnamon sugar after baking.

• This bread freezes well—wrap tightly in plastic and freeze up to 2 months.

• Best served slightly warm with a pat of butter or drizzle of glaze.