A Sweet and Spiced Treat for Any Occasion

Cinnamon Swirl Donut Bread is the perfect fusion of a classic donut and a quick bread, offering a moist, cake-like texture with a rich cinnamon swirl running through the middle. It’s topped with a sweet glaze that mimics the sugary coating of a donut, making it a fantastic treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

Simple Ingredients – Uses pantry staples, so no special shopping trip is needed.
Easy to Make – No yeast or rising time required, making it quicker than traditional donuts.
Deliciously Moist – The blend of buttermilk (or a substitute) ensures a soft, tender crumb.
Perfect for Any Time of Day – Enjoy it as a breakfast treat, afternoon snack, or indulgent dessert.

Ingredients

For the Bread:

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
⅓ cup vegetable oil or melted butter
2 large eggs
2 teaspoons vanilla extract

For the Cinnamon Swirl:

⅓ cup brown sugar, packed
1 ½ teaspoons ground cinnamon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Batter

In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, whisk the buttermilk, oil (or melted butter), eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

3. Create the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture evenly over it. Pour the remaining batter on top and sprinkle the remaining cinnamon-sugar mixture. Use a butter knife or skewer to gently swirl the cinnamon layer into the batter.

4. Bake

Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil for the last 10 minutes of baking.

5. Cool and Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle the glaze over the cooled bread before slicing and serving.

Variations

Add Nuts – Stir in ½ cup of chopped pecans or walnuts for added crunch.
Maple Glaze – Replace vanilla extract in the glaze with maple extract for a warm, fall-inspired flavor.
Chocolate Swirl – Mix 2 tablespoons of cocoa powder with the cinnamon-sugar mixture for a chocolatey twist.
Pumpkin Spice Version – Replace ¼ cup of buttermilk with ¼ cup of pumpkin puree and add ½ teaspoon of pumpkin spice.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Bake Time: 45-55 minutes
Cooling Time: 20 minutes

Storage and Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 5 days in an airtight container.
Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

Frequently Asked Questions

How do I prevent my bread from becoming dry?

Make sure not to overmix the batter, and avoid overbaking. Using buttermilk also helps keep the bread moist.

Can I use whole wheat flour instead of all-purpose?

Yes, but it may make the bread denser. A 50/50 mix of whole wheat and all-purpose flour works well.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Can I turn this into muffins?

Yes! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.

Can I double the recipe?

Absolutely! You can bake two loaves or use a 9×13-inch pan for a sheet cake-style version.

What’s the best way to swirl the cinnamon mixture?

A butter knife or skewer works well. Gently drag it through the batter in a figure-eight pattern.

Can I use a different glaze?

Yes! Try a cream cheese glaze for a tangy twist or a simple cinnamon-sugar dusting for a more classic donut taste.

Why did my bread sink in the middle?

This can happen if the batter was overmixed or the bread wasn’t fully baked. Always test with a toothpick before removing it from the oven.

Can I add mix-ins like chocolate chips?

Definitely! Fold in ½ cup of mini chocolate chips or white chocolate chips for extra sweetness.

How do I make this recipe dairy-free?

Use almond milk or oat milk with 1 tablespoon of vinegar instead of buttermilk, and swap butter for a dairy-free alternative.

Conclusion

Cinnamon Swirl Donut Bread is the perfect balance of soft, moist bread and warm, spiced sweetness. Whether you enjoy it fresh out of the oven or reheated with a cup of coffee, this treat is sure to become a household favorite. Try different variations and share with friends and family for an irresistible homemade delight!