Cinnamon Donut Loaf Cake (Printable)
Moist cinnamon-sugar loaf with buttery crumb and a golden donut-inspired crust, ideal for breakfast.
# What You'll Need:
→ For the Loaf
01 - 2 cups (250 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 2 large eggs
08 - 3/4 cup (180 ml) whole milk
09 - 1/2 cup (113 g) unsalted butter, melted and cooled
10 - 2 tsp pure vanilla extract
→ For the Cinnamon Sugar Topping
11 - 1/4 cup (56 g) unsalted butter, melted
12 - 1/3 cup (65 g) granulated sugar
13 - 1 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper, leaving 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 and cooled unsalted butter, and pure vanilla extract until smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients. Gently fold and stir with a spatula until just combined—stop as soon as no dry flour streaks remain. Do not overmix to keep the crumb tender.
05 - Scrape the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface.
06 - Bake on the center rack for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
07 - Let the loaf cool in the pan for 10 minutes, then carefully lift it out using the parchment overhang and transfer to a wire cooling rack.
08 - While the loaf is still warm, use a pastry brush to generously coat the top and all sides with melted butter.
09 - In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle and gently press the mixture over every buttered surface of the loaf, ensuring full even coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Tips:
01 -
- That cinnamon sugar crust cracks just right under your fingers and tastes exactly like the donut shop around the corner from my childhood house.
- It comes together in one bowl with zero fancy equipment so you can have it in the oven before your coffee finishes brewing.
02 -
- Overmixing the batter by even a few extra strokes will give you a rubbery texture so fold gently and walk away the moment the last dry pocket disappears.
- Brushing the butter while the loaf is still warm is critical because it absorbs into the surface and creates a sticky base that locks the cinnamon sugar in place.
03 -
- Let the melted butter cool to room temperature before mixing it with the eggs and milk because hot butter will cook the eggs on contact and leave you with tiny scrambled lumps in the batter.
- Pat the cinnamon sugar mixture onto the loaf with your hands instead of just sprinkling because the pressure helps it adhere evenly and creates a thicker more satisfying crust.