Donut flavor in bread form

This Cinnamon Sugar Donut Bread captures all the cozy flavors of a classic sugar donut in a convenient loaf form. The tender, moist interior gives way to a delightfully crisp, spiced sugar coating that creates that unmistakable donut experience with every bite. Perfect for breakfast, brunch, or anytime snacking, this quick bread offers the beloved taste of fresh donuts without the hassle of deep frying.

I first made this bread for a weekend brunch and was amazed at how quickly it disappeared! What surprised me most was how the simple combination of cinnamon, nutmeg, and sugar on the exterior truly captured that classic donut shop flavor. Now it's one of my most requested recipes from friends and family.

Essential Ingredients

• Whole milk – Creates a rich, tender crumb that's essential for capturing that donut-like texture; its higher fat content produces a softer, more luxurious bread
• Butter – Provides both richness and moisture to the bread while contributing to that characteristic donut flavor
• Granulated sugar – Sweetens the bread perfectly while creating that traditional crunchy donut coating when combined with spices
• Cinnamon – The quintessential spice that defines the classic donut shop experience; its warm aroma is instantly recognizable
• Nutmeg – Often overlooked but absolutely crucial for authentic donut flavor; it adds a subtle warmth and depth that elevates the entire bread

Step-By-Step Cooking Instructions

Prepare your baking pan –

Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 9×5-inch loaf pan with butter or cooking spray, ensuring all corners and sides are well-coated. For easy removal, you can also line the pan with parchment paper, leaving some overhang on the long sides to create handles. This preparation step is crucial for ensuring your finished bread releases cleanly from the pan, particularly important since you'll be adding a sugar coating later.

Mix the dry ingredients –

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt until thoroughly combined. This uniform distribution ensures your bread will rise evenly and have a consistent flavor throughout. Whisking the dry ingredients separately before combining with wet ingredients prevents overworking the batter, which can result in a tough final product.

Combine the wet ingredients –

In a large bowl, beat 1/2 cup (1 stick) of softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. This creaming process incorporates air into the butter, which helps create a tender crumb. Add 2 large eggs one at a time, beating well after each addition. Then, mix in 1 tablespoon of vanilla extract, which enhances the sweet, donut-like flavor. Finally, add 1 cup of whole milk and mix until just incorporated.

Create the batter –

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears. The batter should be smooth but thick, similar to a cake batter. Overmixing at this stage develops gluten, which can make your bread tough rather than tender. For the most donut-like texture, a light hand at this stage is essential.

Bake to perfection –

Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The top should be golden brown and slightly domed. If the bread begins to brown too quickly, tent it with aluminum foil for the remainder of the baking time. Allow the bread to cool in the pan for about 10 minutes, which helps it set up and makes it less likely to break when removed.

Create the signature sugar coating –

While the bread is cooling, prepare the coating by mixing 1/2 cup of granulated sugar with 1 tablespoon of ground cinnamon and 1/2 teaspoon of ground nutmeg in a shallow dish. In a separate small bowl, melt 1/4 cup (4 tablespoons) of unsalted butter. Once the bread has cooled for about 10 minutes, carefully remove it from the pan and place it on a wire rack with a baking sheet underneath to catch any sugar that falls. While the bread is still warm (but not hot), brush the entire surface – top, sides, and bottom – with the melted butter. Immediately sprinkle and press the cinnamon-sugar mixture onto all buttered surfaces, creating that classic donut-like coating.

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Perfect Pairings

This bread is wonderfully versatile when it comes to serving. For a cozy breakfast, pair a slice with a steaming cup of coffee, hot chocolate, or chai tea. The warm spices in the bread complement these beverages beautifully. For an extra special brunch presentation, lightly toast slices and serve with a dollop of maple-whipped cream or a drizzle of warm vanilla glaze.

For dessert, transform this bread into something truly decadent by warming a slice and topping it with a scoop of vanilla bean ice cream and a drizzle of caramel sauce. The contrast between the warm, spiced bread and cold, creamy ice cream creates a delightful temperature and texture experience.

Make-Ahead and Storage Tips

This Cinnamon Sugar Donut Bread actually improves with a brief rest, making it perfect for prepare-ahead entertaining. You can bake it the evening before, apply the sugar coating, and cover loosely once completely cool. The flavors will meld overnight, creating an even more delicious breakfast treat the next morning.

For longer storage, keep the bread at room temperature in an airtight container for up to 3 days. If you need to store it longer, refrigerate for up to 5 days, though I recommend bringing slices to room temperature before serving for the best flavor and texture. For extended storage, freeze individual slices wrapped tightly in plastic wrap and then aluminum foil. Thaw at room temperature and warm slightly before serving to restore that fresh-baked taste.

My grandmother had a special trick for her sugar-coated baked goods—she would always double-dip them. After the first coating of butter and sugar mixture has set for a few minutes, she would lightly brush with a second coat of butter and another sprinkle of the sugar mixture. "It's that extra layer that makes people wonder what your secret is," she would say. I still use her technique for this bread when I want to make it extra special.

I've been making variations of this donut bread for years, and what I appreciate most is how it brings the joy of fresh donuts into my home without the mess of deep-frying. The way the kitchen fills with the aroma of cinnamon and nutmeg as it bakes creates an atmosphere of warmth and comfort that's hard to beat. This recipe bridges the gap between special occasion treat and everyday indulgence—simple enough for a weekday breakfast but special enough to feature at your next brunch gathering.

Frequently Asked Questions

→ Can I make this bread ahead of time?

Yes! You can make it a day ahead. Store in an airtight container at room temperature and add the butter and sugar coating just before serving for the freshest taste.

→ Can I freeze this bread?

Absolutely. Freeze the baked bread without the sugar coating for up to 3 months. Thaw completely, then warm slightly before adding the butter and sugar mixture.

→ What can I substitute for whole milk?

You can use 2% milk or buttermilk for a tangier flavor. For a dairy-free version, try unsweetened almond milk or oat milk.

→ Why is my bread dense instead of fluffy?

Overmixing the batter develops too much gluten. Mix just until ingredients are combined for a tender crumb. Also check if your baking powder is fresh.

→ Can I make muffins instead of a loaf?

Yes! Pour batter into a muffin tin and bake at 350°F for about 18-20 minutes. The recipe makes approximately 12-14 muffins.