Here’s a cozy, sweet recipe for a Deliciously Easy Cinnamon Donut Loaf — it captures the nostalgic taste of a cinnamon sugar donut in a soft, buttery loaf cake. No frying, no yeast, just simple ingredients and big flavor!
🍩 Cinnamon Donut Loaf Cake
Servings: 8–10 slices
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
📝 Ingredients
Loaf Batter:
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1½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1½ tsp ground cinnamon
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¼ tsp ground nutmeg (optional but classic)
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½ cup (115g) unsalted butter, melted and cooled
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¾ cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) buttermilk (or use ½ cup milk + 1 tsp vinegar)
Cinnamon Sugar Topping:
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2 tbsp melted butter
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¼ cup (50g) granulated sugar
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1 tsp cinnamon
👩🍳 Instructions
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Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease and line a 9×5-inch loaf pan with parchment paper.
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Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Mix Wet Ingredients
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In a large bowl, whisk melted butter and sugar until combined.
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Beat in eggs and vanilla.
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Stir in the buttermilk.
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Combine
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Gently fold dry ingredients into the wet mixture until just combined — don’t overmix!
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Bake
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
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Add Cinnamon Sugar Topping
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While the loaf is still slightly warm, brush the top with melted butter.
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Sprinkle the cinnamon sugar mixture generously over the top (and sides if you like).
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🔄 Optional Variations
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Swirl it: Layer some cinnamon sugar in the batter for a swirl effect.
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Add-ins: Toss in chopped apples or mini chocolate chips.
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Mini loaves: Bake in mini pans for ~25–30 minutes for cute, giftable treats.
🧡 Tips
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Tastes even better the next day — keep in an airtight container at room temp for up to 3 days.
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Serve warm with a scoop of vanilla ice cream or a drizzle of maple glaze for dessert.
Would you like this in a gluten-free, vegan, or muffin version?