Cinnamon Swirl Donut Bread

Short description
I bake a soft, cake-like bread studded with pockets of sweet cinnamon swirl, inspired by the flavors of a cinnamon donut. It’s simple, comforting, and perfect for slicing at breakfast or serving as a delightful snack.

Why You’ll Love This Recipe

I adore how this Cinnamon Swirl Donut Bread marries the familiar comfort of a donut with the ease of a quick bread. The tender crumb is swirled with cinnamon sugar that caramelizes in spots, giving every bite a sweet surprise. With minimal prep and no fryer required, I get that nostalgic flavor without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Ground cinnamon

• Milk (dairy or nondairy)

• Vegetable oil or melted butter

• Eggs

• Vanilla extract

• Brown sugar

directions

1. I preheat the oven to 350 °F (175 °C) and grease a loaf pan.

2. I whisk together flour, baking powder, salt, and a bit of cinnamon.

3. In another bowl, I beat eggs with sugar, oil (or melted butter), milk, and vanilla until smooth.

4. I stir the wet ingredients into the dry just until combined—small lumps are fine.

5. I pour half of the batter into the loaf pan.

6. I mix brown sugar with extra cinnamon and sprinkle half that mixture over the batter.

7. I add the remaining batter on top, then sprinkle the rest of the cinnamon sugar swirl.

8. I drag a knife through the batter to create a swirl pattern.

9. I bake for about 45–55 minutes, until the top is golden and a toothpick inserted comes out mostly clean.

10. I let the bread cool for 10 minutes in the pan, then remove it and cool further on a wire rack before slicing.

Servings and timing

• Servings: Yields about 10–12 slices

• Prep time: ~15 minutes

• Bake time: 45–55 minutes

• Total time: Approximately 1 hour and 10 minutes

storage/reheating

• Storage: I store cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices in a freezer bag for up to 2 months.

• Reheating: I warm slices in a toaster oven or regular oven at 325 °F for 5–7 minutes. Microwave works too—heat briefly and check every 10 seconds to avoid dryness.

Variations

• Glazed version: I mix confectioners’ sugar with milk and drizzle it over cooled slices for a classic donut feel.

• Add-ins: I fold in chopped nuts, raisins, or chocolate chips into the batter or swirl for added texture.

• Spiced swirl: I boost the cinnamon with a pinch of nutmeg or cardamom for extra warmth.

• Apple-cinnamon twist: I layer the swirl with thinly sliced apples before baking for fruity depth.

FAQs

1. Can I use whole-wheat flour?

I can substitute half of the all-purpose flour with whole-wheat, but I reduce mix-ins slightly and may add a splash more milk for moisture.

2. Why is my swirl not distinct?

I find swirling too much blends the layers—so I gently drag the knife just a few times to keep visible swirls.

3. Can I make this in muffins?

Definitely. I fill muffin cups 2/3 full with batter and swirl cinnamon sugar on top. Muffins bake in about 18–22 minutes.

4. How do I prevent the bread from drying out?

I ensure not to overbake—start checking at 45 minutes. I also cool it slightly before covering to retain moisture.

5. Is this recipe kid-friendly?

Absolutely. I often let kids help swirl the cinnamon sugar, and they love eating it warm as a breakfast treat or snack.

Conclusion

I love how Cinnamon Swirl Donut Bread brings all the joy of a donut into a simple loaf format. With soft, tender crumb and a sweet, caramelized swirl, every slice feels indulgent yet homey. Whether for a cozy morning or a sweet snack, it’s a recipe I return to again and again.

Print