This Cinnamon Donut Bread is super sweet and has the same consistency as a donut coated with cinnamon sugar. Some may disagree but if you try this recipe, you will love it nonetheless.
This donut bread is very similar to my Donut Muffins and my Cinnamon Swirl Bread recipes. You would need to try both to see the similarities.
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For another delicious cinnamon-flavored bread, make sure you try my Cinnamon Bread recipe. Equally delicious!
I love these types of recipes because it’s almost impossible to screw up. Well, I guess you can but if you follow my directions closely, you will end up with a great tasting loaf that everyone will love.
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Reader Feedback
“Fabulous…did not disappoint one tastebud! Moist and delicious! Will definitely make again as a loaf and muffins.”
– Cori
Tips
- For even more flavor, try doubling the amount of cinnamon and molasses in the batter for the center and top of the loaf.
Recipe FAQ’s
Dark Corn Syrup would be a good substitute.
You can try 1/4 cup of unsweetened applesauce per egg.
A standard loaf pan which is approx. 9 x 5
Since this recipe calls for 1/2 cup of buttermilk you could substitute for 1/2 tablespoon of lemon juice in a 1/2 cup measuring cup and then fill it with milk.
You can try adding 1 tablespoon of whole flax seeds to 3 tablespoons of water and let it sit for 10 minutes till it gets kind of gelatinous. This makes 1 egg substitute.
You absolutely can!
Gather your Ingredients
You will need the following ingredients to make this Cinnamon Donut Bread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Canola Oil – you can also use vegetable oil
- Unsalted Butter – you can use regular salted butter if you prefer
- White Sugar – you can also use any sugar alternative
- Eggs – fresh large eggs as much as possible
- Vanilla Extract – Homemade or store-bought
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- Baking Powder – helps this bread loaf rise and gives it texture
- Salt – a must for most recipes
- Buttermilk – if needed you can make your own using milk and lemon juice
- Ground Cinnamon – adds a warm, sweet, and slightly woody flavor
- Molasses – A substitute for molasses would be dark corn syrup, brown sugar or honey
- Light Brown Sugar – you can also use dark brown sugar
How to Make Cinnamon Donut Bread
Make the Cinnamon Donut Bread
- Preheat the oven to 350°F
- Grease a loaf pan with your favorite cooking spray and set it aside.
- In a large mixing bowl, mix oil, butter, and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
- Add 1/2 cup of the batter and place it into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
- Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour the remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
- Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until a toothpick comes out clean.
Make the Topping
- Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
- Let the loaf cool 10 minutes before removing the loaf from the pan. The loaf should be warm to the touch. Dip each side of the loaf into melted butter. Spoon the remaining melted butter over the edges to ensure the loaf is totally coated in butter.
- Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.
Cinnamon Donut Bread
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Ingredients
- ¼ Cup Canola Oil
- ¼ Cup Unsalted Butter, Softened
- 1 Cup White Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Buttermilk
- ½ Tsp Ground Cinnamon
- ½ Tsp Molasses
TOPPING
- ½ Cup Unsalted Butter, Melted
- ¼ Cup White Sugar
- ¼ Cup Light Brown Sugar
- ½ Tsp Ground Cinnamon
Instructions
- Preheat oven to 350°F.
- Grease a loaf pan with your favorite cooking spray and set aside.
- In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
- Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
- Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
- Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until toothpick comes out clean.
- Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
- Let the loaf cool 10 minutes before removing loaf from pan. The loaf should be warm to the touch. Dip each side of loaf into melted butter. Spoon remaining melted butter over the edges to ensure the loaf is totally coated in butter.
- Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.
Notes
I just finished making this and mine also broke. The bottom stuck and the loaf broke in half so I crumbled it up and put it in a bowl, drizzled the butter on top, sprinkled it with the sugar and mixed it in. It still tastes good but not really great to eat it this way. I was so excited to try it! I’ve made many many different kinds of sweet loaf breads before and never has one ever broken in half so sort of disappointing. Now I’m trying to think of a way to actually eat all this 🙁
What can i substitute for molasses?
Dark Corn Syrup is a good substitute.
It is very good. But mine is crumbling. I want to make again. What did I do wrong?
O que é melaço?…seria melado de cana?
Best recipe ever! I have literally made it three times in two days- one for each son and one for us. Can’t get enough of it!
Hey
What would u suggest as an egg substitute
Maybe try 1/4 cup unsweetened applesauce per egg? I’ve never tried it but would love to hear back from you if you do.
Made this ‘awesomeness’ in a small Bundt pan and also in a cupcake pan. Shared with my neighbors and everyone went crazy over them. The only change I made was instead of dipping into the butter sugar mixture I just slathered it on top. So good! I’m making it again in a bread pan to try the dipping method. This was deeee-lish!!!
Can you use treacle instead of molasses
I’ve never used treacle but my research shows it is an acceptable substitution for molasses. Let us know how it works out!
What size loaf tin do you use please? A 1lb or 2lb tin? Would be really helpful to include tin sizes in your recipes.
a standard loaf pan is approx. 9 x 5
I made it today, taste wonderful but.. broke up coming out of the pan, think i need to flour the pan next time. And i thought it would be firmer seem a tad bit light for donut, not sure. Thanks fir the recipe will tweak it next time
Question for you on this recipe: The Molasses is it with sulfur or without sulfur? Canadian Molasses without or Molasses made in Barbados I believe that has sulfur? This makes a difference in the recipe. Since Canadian is sweeter therefore you do not need as much sugar while Barbados is tart (the only way to describe the difference) so you may add a little more sugar. I only use Canadian so does this make a difference in this recipe?
I have only used unsulphured as that is pretty much all you can get around here.
Fabulous…did not disappoint one tastebud! Moist and delicious! Will definitely make again as a loaf and muffins. Thank you Chef Rodney!