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This Cinnamon Swirl Donut Bread captures everything I love about a warm donut and a sweet loaf of homemade comfort. It starts with a moist, buttery base and surprises you with a tender cinnamon-sugar swirl right through the center. I first made this on a quiet Sunday morning, hoping to recreate the flavors of a bakery treat without the hassle of frying. It has since become a go-to in my home, always filling the kitchen with the most welcoming aroma and never lasting more than a day on the counter.
I first made this during a chilly fall morning and my family devoured it before it cooled. Now it is our weekend favorite with coffee or tea.
Ingredients
- All purpose flour: gives structure to hold the swirl and topping
- Granulated sugar: for sweetness and browning during baking
- Buttermilk: for a tender crumb and subtle tang
- Canola oil: adds light moisture without weighing down the loaf
- Unsalted butter softened: adds rich bakery-style flavor
- Large eggs: bind everything and add lightness
- Vanilla extract: deepens flavor with a sweet warm note
- Baking powder: ensures a soft even rise
- Salt: balances out the sweetness perfectly
- Brown sugar: adds soft texture and molasses depth
- Ground cinnamon: brings that signature sweet spice
- Molasses: deepens the swirl with rich flavor
Topping Ingredients
- Unsalted butter: to soak and hold the cinnamon sugar on the crust
- Granulated sugar: adds sweetness to the outer crust
- Brown sugar: gives a caramel hint in the crust
- Ground cinnamon: adds bold sweet spice to finish
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan. This ensures easy release and an even bake.
- Prepare the Dry Ingredients:
- In a bowl whisk together flour baking powder and salt. Sift if possible for lightness.
- Cream the Base Mixture:
- In a large mixing bowl blend the canola oil butter and granulated sugar with an electric mixer for about four minutes until pale and fluffy. This creates the tender base.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time letting each mix fully. Stir in the vanilla for a warm depth of flavor.
- Combine the Wet and Dry Mixtures:
- Add the dry ingredients in three parts alternating with the buttermilk. Always start and end with the dry. Mix gently to avoid overworking the batter.
- Create the Cinnamon Swirl:
- Scoop about three quarters of a cup of batter into another bowl. Stir in brown sugar cinnamon and molasses until smooth and spiced.
- Layer the Batter:
- Pour half the plain batter into the loaf pan. Drop spoonfuls of the cinnamon mixture on top and swirl gently with a knife or skewer.
- Add Remaining Batter and Swirl Again:
- Top with the rest of the plain batter and repeat the swirling with the remaining cinnamon mixture. This creates that signature ribbon look.
- Bake the Bread:
- Place the loaf in the oven and bake for forty five to fifty minutes. Test with a toothpick near the center. It should come out mostly clean.
- Cool and Prepare the Topping:
- Let the loaf cool in the pan for ten minutes. Melt the butter for dipping and mix both sugars with cinnamon in a shallow dish.
- Coat the Bread:
- Lift the bread out of the pan and roll all sides in melted butter. Then press it into the cinnamon sugar mix to coat completely. Let cool on a rack before slicing.
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Storage Tips
Keep this bread at room temperature in a sealed container for up to three days. To keep longer wrap tightly in foil or plastic and freeze. Thaw at room temp and enjoy just like fresh.
Ingredient Substitutions
If you are out of buttermilk mix milk with a spoon of lemon juice and let it sit five minutes. For a dairy free version try almond milk with a dash of vinegar. Swap canola oil with melted coconut oil for added richness.
Serving Suggestions
This bread pairs beautifully with a hot drink like coffee chai or hot cocoa. You can also serve slices warm with a scoop of vanilla ice cream for dessert. Cut it thick and toast it lightly for a next day treat.
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Cultural Context
This loaf echoes the flavors of traditional cinnamon sugar donuts common in American bakeries. But instead of frying we bake it into a soft tender bread perfect for everyday enjoyment. It is like a donut and a coffee cake had a delicious baby.
My favorite part is the swirl layer which always surprises me with its bold cinnamon hit. The first time I made this my son thought I had bought it from a bakery.
Frequently Asked Questions About Recipes
- → How do I prevent the bread from drying out?
Store it in an airtight container at room temperature for up to 3 days or wrap and freeze for longer freshness.
- → Can I add nuts to this bread?
Yes! Fold in chopped walnuts or pecans for extra crunch and nutty flavor.
- → What can I use instead of buttermilk?
Substitute with almond milk, oat milk, or a mix of milk and a splash of vinegar for a similar tangy effect.
- → How do I achieve a strong cinnamon swirl?
Be sure to swirl the cinnamon mixture gently but deeply into the batter for a defined ribbon in each slice.
- → Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend to keep the texture soft and moist.