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I've gotta share this amazing comfort treat! This Cinnamon Sugar Donut Bread combines all the good stuff from fresh donuts but in a simple loaf. I came up with this when I was feeling lazy one Sunday morning, wanting donuts without the hassle of deep frying. What happened? A fantastic bread that makes your kitchen smell incredible and tastes just like those sugar-covered donuts we all can't resist!
Easy yet Wonderful
What makes this so great is how uncomplicated it is. Through my baking journey I've noticed the simplest recipes often bring the biggest smiles. This bread needs just basic stuff you already have but turns into something magical. Even my friends who barely bake have knocked this out of the park!
Must-Have Components
- All-purpose flour: 2 cups (250 g) – Just spoon it into your cup and level it off for the right amount.
- Granulated sugar: 1 ½ cups (300 g) – You'll use this in the bread and for coating.
- Baking powder: 2 teaspoons – This makes sure your bread puffs up nicely.
- Kosher salt: ½ teaspoon – Cuts through the sweetness for perfect flavor.
- Whole milk: 1 ¼ cups (306 g) – Gives your batter that smooth, rich texture.
- Egg: 1 large, room temperature – Adds moisture and helps everything stick together.
- Unsalted butter: 2 tablespoons melted for batter, ¼ cup for topping – Makes everything taste better.
- Vanilla extract: 1 tablespoon – Brings a lovely background flavor to the bread.
- Granulated sugar (for the topping): ½ cup (100 g) – Creates that sweet crunch outside.
- Ground cinnamon: 1 teaspoon – The star flavor that makes it taste like a donut.
- Ground nutmeg: ½ teaspoon – Adds that warm, cozy taste to the coating.
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Straightforward Instructions
- Get your oven ready and prep your pan
- Heat the oven to 350°F (177°C). Give an 8 ½ x 4 ½-inch loaf pan a good spray with cooking spray so your bread comes out clean.
- Combine dry stuff
- In a big bowl, mix together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Stir it all up.
- Blend wet stuff
- In another bowl, whisk 1 ¼ cups of whole milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 tablespoon of vanilla extract until they're all mixed.
- Put everything together
- Pour your wet mixture into your dry mixture and stir gently just until combined. Don't mix too much. The batter should look fairly thin.
- Cook the bread
- Pour your batter into the pan, making it level. Bake for 60-70 minutes until a toothpick stuck in the middle comes out mostly clean and the top looks golden. Let it cool in the pan for 10 minutes before taking it out.
- Fix up the coating
- While it's cooling, melt ¼ cup of unsalted butter. Mix ½ cup of granulated sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg for your topping.
- Add the sweet coating
- Brush your warm bread with melted butter, then sprinkle the sugar mixture all over it. Turn the loaf around to cover all sides.
Keeping Fresh Tips
At my place this bread usually gets gobbled up within hours! But when we do have some left, I keep it in my go-to container at room temp. If you're making it ahead of time, it freezes super well if you wrap it up good. Nothing beats warming a slice to have with your morning joe.
Tiny Treats Version
I sometimes turn this into cute little muffins, especially when friends come over for breakfast. They only need about 20-25 minutes in the oven and each one gets that yummy butter and cinnamon sugar coating. Everyone loves having their own personal treat!
What Makes This Special
I've shared this so many times now and I know exactly why folks can't get enough. It's that perfect mix of soft, fluffy bread with that sweet cinnamon coating that makes you want more. And don't worry if you're not a pro baker, this recipe's got your back. Just wait till you smell it baking!
Keeping It Fresh
The trick to making it last is storing it right. I use an airtight bread box, but if you want to freeze some, wrap it tight first. You'll be amazed how good it tastes when you pull out a slice weeks later and it's still as tasty as when you first made it!
Ways To Enjoy
I love eating this bread slightly warm with my morning coffee. When I host holiday get-togethers, I'll lay it out with some fresh fruit and whipped cream on the side. Want a real treat? Try toasting a slice and putting vanilla ice cream on top. It's so good you won't believe it!
Mini Version
For big gatherings, I usually go with muffins instead. They're the perfect size and so fun to eat! Just keep an eye on them since they bake quicker than a whole loaf. There's nothing better than rolling those warm muffins in cinnamon sugar. It's the best part!
Swap Ideas
I've tried all kinds of changes over time. Almond milk works great if you don't do dairy, and you can use applesauce instead of some butter for a lighter version. This recipe rolls with the punches, so don't be afraid to make changes that work for you!
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Frequently Asked Questions
- → What happens if I mix the batter too much?
You'll end up with tough bread if you stir too much because it builds up gluten. Just mix until everything's barely combined for the softest results.
- → How can I tell when it's fully baked?
Stick a toothpick in the middle - it should come out mostly clean with just a few bits stuck to it. The top should look golden and feel firm when you lightly touch it.
- → Can I make this bread beforehand?
Sure thing, it stays fresh for 3-4 days when you wrap it well and keep it on the counter. That sugar coating helps the outside stay nice and crispy.
- → Why should I add the sugar mix while the bread's still warm?
The warmth helps the butter and sugar stick better to the bread by making them melt a tiny bit. Don't cut into it until it's completely cooled down though.
- → Is this bread okay to freeze?
Absolutely, just wrap it up tight and you can freeze it for up to 3 months. Let it thaw all the way before you put on the sugar coating though, it'll turn out much better.
Conclusion
A wonderful no-yeast bread that brings the magic of snickerdoodle cookies to your table, offering a soft, vanilla-rich inside with a sweet, spiced crunchy crust.