This Cinnamon Sugar Donut Bread started on a sleepy Saturday morning when I wanted the joy of a sugar donut without standing in a long line at a bakery. I discovered this version while testing ways to turn classic donut flavors into an easy loaf that travels well and slices neatly for breakfast, snack time, or a cozy dessert. The first time my family tried it, they called it ‘breakfast cake’ — soft, tender crumb, with a sweet cinnamon-molasses ribbon and a final buttery coating that gives that unmistakable donut crunch. It’s become my go-to when friends drop by, because it’s unfussy and somehow feels both celebratory and comforting.

What makes this loaf special is the contrast: a pillowy, tender base made with a mixture of butter and oil for richness and moisture, a molasses-cinnamon swirl that adds depth and a hint of warm spice, and a final dip in melted butter rolled in cinnamon sugar that recreates that crisp, sugary exterior we crave from a donut. It’s quick enough for a weekend morning yet polished enough to bring to potlucks. I love how easy it is to adapt: swap in coconut oil and dairy-free butter for a dairy-free treat, or use coconut sugar for a lower glycemic note. Read on for step-by-step guidance, storage tips, substitutions, and creative serving ideas so you’ll get it right the first time.

Ingredients

• Canola oil (1/2 cup): Adds moisture and keeps slices tender. Use neutral oils like vegetable or light olive; coconut oil works if you want a faint tropical note.
• Unsalted butter (1/2 cup, softened): Provides richness and flavor depth — margarine is acceptable for a dairy-free alternative.
• Sugar (1 cup): Granulated sugar gives classic sweetness and structure; swap for coconut sugar to lower glycemic impact with a slightly molasses-like flavor.
• Vanilla extract (2 teaspoons): Brings aromatic balance; almond extract can be used sparingly for a different nuance.
• Large eggs (2): Room temperature yields a smoother batter and better rise; use flax eggs for a vegan variation (2 tbsp ground flax + 6 tbsp water).
• All-purpose flour (2 cups): The backbone of the loaf; if you need gluten-free, choose a 1:1 blend with xanthan gum for similar structure.
• Baking powder (1 tablespoon): The leavening agent — make sure it’s fresh to get a reliable rise.
• Salt (1/2 teaspoon): Balances sweetness; reduce if you’re on a low-sodium diet.
• Buttermilk (1/2 cup): Tenderizes the crumb and adds tang — substitute 1/2 cup milk + 1/2 teaspoon vinegar if you don’t have cultured buttermilk.
• Molasses (1/4 cup): Adds depth and pairs beautifully with cinnamon; dark or blackstrap will intensify the flavor if preferred.
• Cinnamon (1 teaspoon): Use fresh ground for optimal aroma; pumpkin pie spice is a seasonal swap with warm notes of nutmeg and clove.
• Topping: Melted unsalted butter (1/4 cup), light brown sugar (1/4 cup), granulated sugar (1/4 cup) — combine with a touch more cinnamon for the classic donut coating.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with non-stick spray or line with parchment and leave an overhang for easy removal. Proper pan preparation prevents sticking and helps you unmold the loaf without damage. Cream fats and sugar: In a large bowl, beat the softened butter, canola oil, and granulated sugar together until pale and creamy, about 2–3 minutes with a hand mixer. This step incorporates air, contributing to a tender, liftable crumb. Add eggs and flavor: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Room-temperature eggs incorporate more evenly, preventing lumps and ensuring a smooth batter. Combine dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Sift or whisk to remove any lumps and evenly distribute the leavening — this prevents pockets of baking powder that could create uneven texture. Alternate dry and wet: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk: flour, buttermilk, flour, buttermilk, finish with flour. Mix gently and stop as soon as the batter is uniform to avoid overworking gluten; you want a light, slightly thick batter. Prepare the molasses swirl: Stir about half of the batter into a separate bowl. Add the molasses and cinnamon and fold until evenly colored. The molasses darkens and deepens flavor — adjust cinnamon up to 1 1/2 teaspoons for a more pronounced spice. Layer and swirl: Spread half the plain batter into the prepared pan, then add half the molasses mixture in spoonfuls. Repeat with remaining plain and molasses batters. Use a knife to gently swirl the layers in a figure-eight motion; don’t over-swirl or the loaf will become uniformly colored instead of marbled. Bake and test: Bake at 350°F for 40–45 minutes. Test with a toothpick inserted into the center — it should come out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Cool and finish: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dip the loaf in melted butter and roll in a mixture of light brown sugar, granulated sugar, and a dusting of cinnamon to create the classic donut sugar crust.

Storage Tips

Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 48 hours. For longer storage, wrap in plastic and then foil and refrigerate for up to 5 days or freeze for up to 3 months. When reheating frozen or refrigerated slices, warm them for 8–10 minutes at 300°F or microwave briefly (10–20 seconds) to restore the soft interior. Reapply a quick brush of melted butter and a sprinkle of cinnamon sugar if the crust has softened after storage.

Ingredient Substitutions

You can make simple swaps without losing the loaf’s character: use margarine or a plant-based spread and swap buttermilk for almond milk with 1/2 teaspoon vinegar to make it dairy-free (note texture will differ slightly). Substitute flax eggs for a vegan version, and choose a 1:1 gluten-free flour blend if avoiding gluten. Replace molasses with dark brown sugar if a less assertive flavor is desired, though the unique depth provided by molasses will be reduced.

Serving Suggestions

Slice the loaf thick for breakfast with hot coffee or tea, or cut thin and serve as a sweet side for brunch with creamy ricotta or mascarpone. For a dessert twist, warm a slice and top with a scoop of vanilla ice cream and a drizzle of warmed molasses or caramel. Garnish with a light dusting of powdered sugar and a cinnamon stick for a pretty presentation that complements the loaf’s warm flavors.

Cultural Background

While not a traditional item from any single region, this loaf is inspired by classic American donut flavors — think the sugared donut at a roadside stand or a cinna-sugar treat from a town bakery. The idea of translating fried dough into baked loaves has roots in home baking traditions, where convenience and sharing were priorities. The molasses swirl nods to older recipes where molasses was a common sweetener, adding a hint of colonial-era flavor to a modern twist.

Meal Prep Tips

For meal prep, slice the loaf into individual portions and store in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for quick breakfasts. Pack slices with a small container of nut butter or cream cheese for a balanced snack. If making multiple loaves, finish one with the cinnamon-sugar topping immediately and refrigerate the rest uncoated; coat just before serving to preserve crunch.

This loaf is a small, shareable joy — easy to make, flexible, and rewarding every single time. I hope it becomes part of your regular baking rotation and brings as many smiles to your table as it has to mine.