Description
This Cinnamon Swirl Donut Bread is a delightful baked treat featuring a tender, buttery loaf swirled with a sweet cinnamon and brown sugar mixture. After baking, the bread is coated with a luscious cinnamon-sugar and butter glaze, reminiscent of classic cinnamon donuts, offering a moist, flavorful bread perfect for breakfast or snack time.
Ingredients
Bread Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Swirl Mixture
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon molasses
Coating
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Oven Preparation: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray to ensure easy removal of the baked bread.
- Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Creaming the Base: In a large mixing bowl, use an electric mixer to cream together canola oil, 1/4 cup softened unsalted butter, and granulated sugar until the mixture becomes fluffy and light in color, about 3-4 minutes.
- Incorporating Eggs and Vanilla: Beat the eggs into the creamed mixture one at a time, fully incorporating each before adding the next. Mix in the vanilla extract thoroughly.
- Combining Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can make the bread dense.
- Creating the Cinnamon Swirl: Remove about 3/4 cup of the batter to a separate bowl. Stir in brown sugar, ground cinnamon, and molasses until evenly combined.
- Layering the Batter: Pour half of the plain batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture in small dollops over the surface. Use a knife or toothpick to gently swirl the cinnamon mixture into the plain batter, creating a marbled effect.
- Adding Remaining Batter: Pour the remaining plain batter over the swirled layer and top it with the remaining cinnamon mixture. Swirl again to create a marbled pattern.
- Baking: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cooling and Coating: Remove the bread from the oven and let it cool in the pan for 10 minutes. Meanwhile, melt the remaining 1/2 cup unsalted butter in a shallow dish. In another shallow dish, combine granulated sugar, brown sugar, and ground cinnamon.
- Final Coating: Turn the bread out onto a wire rack. Dip each side of the loaf into the melted butter, then press each side into the cinnamon-sugar mixture to coat thoroughly. Allow the bread to cool completely before slicing and serving.
Notes
- Be careful not to overmix the batter to ensure a light, tender crumb.
- Allowing the bread to cool before slicing helps maintain its shape and texture.
- You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of vinegar or lemon juice if needed.
- For extra flavor, consider adding a pinch of nutmeg to the cinnamon swirl mixture.
- Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast Bread
- Method: Baking
- Cuisine: American
