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Cinnamon Swirl Donut Bread

Cinnamon Swirl Donut Bread

This tender, cake-like bread has irresistible ribbons of cinnamon sugar swirled throughout, topped with a sweet donut glaze
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast
Servings 1 Loaf
Calories 320 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Bread Dough:

  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg preferably freshly grated
  • 2 large eggs room temperature
  • 1 cup sour cream or Greek yogurt
  • ½ cup unsalted butter melted
  • 2 teaspoons vanilla extract

For the Cinnamon Swirl:

  • ½ cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter melted

For the Donut Glaze:

  • 1½ cups powdered sugar sifted
  • 2-3 tablespoons milk adjust for consistency
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions
 

Preparation:

  • Preheat your oven to 350°F (175°C).
  • Grease your 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients:

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg.

Combine Wet Ingredients:

  • In a medium bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.

Prepare the Cinnamon Swirl:

  • In a small bowl, mix the brown sugar, cinnamon, flour, and melted butter until it forms a thick paste.

Assemble the Bread:

  • Pour half the batter into the prepared loaf pan and spread evenly.
  • Drop about two-thirds of the cinnamon mixture in small dollops over the batter.
  • Pour the remaining batter on top, spreading gently to cover.
  • Dollop the remaining cinnamon mixture on top and use a butter knife to swirl it in a figure-eight pattern.

Bake:

  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the top browns too quickly, tent with foil around the 35-minute mark.

Cool and Glaze:

  • Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment paper.
  • Transfer to a cooling rack and cool completely before glazing.
  • Whisk together the glaze ingredients, adding milk gradually until desired consistency is reached.
  • Drizzle the glaze over the cooled bread.

Notes

  • Make-Ahead: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheating: Warm slices in the microwave for 15-20 seconds.
  • Add-Ins: Try adding ½ cup chopped pecans, walnuts, or mini chocolate chips to the batter for a twist.

 

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 5gFat: 12gFiber: 1gSugar: 30g
Keyword Cinnamon Bread, Cinnamon Swirl Donut Bread, Quick Bread, Sweet Bread Recipe
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