Description
This Cinnamon Sugar Donut Sweet Bread is a delightful twist on traditional sweet bread, featuring a tender vanilla and cinnamon swirl baked to perfection and coated with a buttery cinnamon sugar crust. Perfect for breakfast or a comforting snack, this loaf combines soft textures with a crispy, sweet outer layer reminiscent of classic donuts.
Ingredients
Scale
Batter
- 1/4 cup canola oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon molasses
Coating
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
- Make Batter Base: In a large bowl, combine canola oil, softened butter, and granulated sugar until well mixed. Add eggs and vanilla extract, stirring until smooth.
- Add Dry Ingredients and Buttermilk: Gradually add the flour, baking powder, and salt into the wet mixture, alternately with buttermilk, mixing until a uniform batter forms. Scrape the sides of the bowl to ensure no lumps remain.
- Create Cinnamon Batter: Transfer 1/2 cup of the prepared batter into a smaller bowl. Add cinnamon and molasses to this portion and stir until combined.
- Layer Batters and Swirl: Pour half of the plain batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Pour the remaining plain batter over the cinnamon layer. Drop the remaining cinnamon batter on top and use a butter knife to swirl the two batters together gently.
- Bake: Bake the loaf for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare Coating: While baking, pour melted butter into a large shallow dish. In another shallow dish, mix granulated sugar, brown sugar, and ground cinnamon for the coating.
- Cool and Remove Loaf: Allow the loaf to cool for 10 minutes before loosening the edges and removing it from the pan. The loaf should be warm enough to handle but not hot.
- Apply Coating: Dip each side of the warm loaf into the melted butter until fully coated. Spoon any remaining melted butter over the edges for extra crispiness. Then, transfer the loaf to the cinnamon sugar mixture and press the sugars firmly into the sides and top to coat evenly.
- Slice and Serve: Slice the loaf into pieces and serve warm or at room temperature. Enjoy your cinnamon swirl donut sweet bread!
Notes
- For buttermilk substitute, mix 1/2 cup milk with 1/2 teaspoon white vinegar and let it sit for 5 minutes.
- Use a light-colored loaf pan to prevent over-browning.
- Ensure the loaf is warm, not hot, when dipping in butter to avoid melting the coating mixture prematurely.
- Press the cinnamon sugar coating firmly to achieve a crisp, sweet crust resembling donut sugar coating.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 1 week.
- Reheat slices briefly in the microwave to enjoy a warm, fresh-baked feel.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
