What is cinnamon donut bread and how does it differ from regular quick bread?

Cinnamon donut bread is a loaf-style treat that combines the tender crumb of a quick bread with the sweet, cinnamon-sugar coating you’d normally find on a donut. Because it uses baking powder or baking soda instead of yeast, you don’t need to wait for rising—and you still get that rich, dessert-like feel.

Can I make cinnamon donut bread without eggs or dairy?

Yes—you can adapt this donut-style loaf for vegan or dairy-free diets. For eggs, use ¼ cup unsweetened applesauce or a flaxseed mixture for each egg. For dairy, swap out the milk-based buttermilk for almond or oat milk mixed with 1 Tbsp vinegar.

How should I store leftover cinnamon donut bread and how long will it keep?

Store the loaf in an airtight container at room temperature for up to three days. If you refrigerate it, it will stay fresh for about five days. For longer storage, slice the loaf, wrap each piece tightly, and freeze for up to three months.

What’s the best way to serve cinnamon donut bread for breakfast or dessert?

Serve warm slices immediately after baking for the best crisp sugar-coated crust, paired with your favorite coffee or tea. The next day, lightly toast it and add butter or a scoop of vanilla ice cream to turn it into a dessert.

Cinnamon Donut Bread – 5 Irresistible Reasons You’ll Love This Cozy Treat

Description

A moist, buttery loaf coated with cinnamon sugar that tastes just like a donut but in bread form. Perfect for breakfast, dessert, or cozy baking days.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 teaspoon vanilla extract
3 tablespoons melted butter (for coating)
⅓ cup granulated sugar (for coating)
1 teaspoon cinnamon (for coating)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar.
In another bowl, combine melted butter, eggs, buttermilk, and vanilla until smooth.
Mix wet and dry ingredients gently until just combined.
Pour into loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick comes out clean.
Let cool 10 minutes, then brush with melted butter.
Sprinkle or roll the loaf in the cinnamon sugar mixture to coat.

Notes

Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
For freezing, slice the loaf and wrap each piece tightly for up to 3 months.