Cinnamon Donut Loaf Cake (Printable)
A fluffy cinnamon-sugar loaf with a buttery donut-inspired crumb, ideal for breakfast or snacking.
# What You'll Need:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - 1/4 cup unsalted butter, melted
12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Scrape the batter into the prepared loaf pan and smooth the surface with a spatula to create an even layer.
06 - Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the loaf rest in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack.
08 - While the loaf is still warm, brush the top and sides generously with melted butter using a pastry brush.
09 - In a small bowl, stir together the sugar and cinnamon. Sprinkle the mixture over the buttered loaf and gently pat it to adhere, ensuring full coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Tips:
01 -
- That golden cinnamon sugar crust cracks slightly when you slice it, revealing a crumb so tender it practically melts.
- It comes together with one bowl and zero fancy techniques, which means you can have it in the oven before your coffee finishes brewing.
02 -
- Overmixing the batter by even a little bit will make the loaf chewy instead of fluffy, so stop stirring the moment the last dry streak disappears.
- I once forgot the cinnamon sugar topping until the loaf was completely cool, and the butter would not absorb properly, so always apply it while the loaf is still warm.
03 -
- Check the loaf at the 40 minute mark and tent it loosely with foil if the top is browning too fast, because every oven has its own personality.
- Patting the cinnamon sugar on with your hands works far better than just sprinkling, since the gentle pressure helps it adhere evenly to every curve of the loaf.