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A moist and tender quick bread inspired by cinnamon sugar donuts, coated with a warm cinnamon-nutmeg sugar butter glaze, perfect for breakfast, brunch, or a sweet treat.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups (306 g) whole milk
  • 1 large egg (room temperature)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon vanilla extract
  • ¼ cup (½ stick / 57 g) unsalted butter (melted, for topping)
  • ½ cup (100 g) granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • ½ teaspoon ground nutmeg (for topping)

Instructions

  1. Gather tools: 8½ x 4½-inch loaf pan, mixing bowls, whisk, measuring cups and spoons, and parchment paper.
  2. Bring eggs and milk to room temperature.
  3. Preheat oven to 350°F (175°C) and grease an 8½ x 4½-inch loaf pan.
  4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  5. In a separate bowl, whisk the milk, egg, 2 tablespoons melted butter, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently stir until just combined (a few lumps are okay; do not overmix).
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
  9. Cool the bread in the pan for about 10 minutes.
  10. Carefully transfer the bread to a piece of parchment paper and cool completely.
  11. While the bread is still warm, brush the top with ¼ cup melted butter.
  12. Mix the ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg in a small bowl, then sprinkle evenly over the buttered loaf, rotating to coat all sides.

Notes

Use room temperature eggs and milk for better batter texture., Do not overmix the batter to keep the bread tender and airy., Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter., Brush the butter while the bread is warm so the cinnamon sugar sticks well., Store in an airtight container; keeps up to 5 days refrigerated., Freeze wrapped tightly for up to 3 months., Reheat wrapped in foil at 350°F for 10–15 minutes or microwave slices for 15–20 seconds., Optional mix-ins: chocolate chips, nuts, cinnamon swirl, streusel topping, fruit, spice swaps., Can substitute whole wheat flour for up to half of all-purpose flour for a heartier loaf (denser texture)., Dairy-free options: use coconut oil or vegan butter and plant-based milk., Can reduce sugar by 20-25% for less sweetness., For muffins, bake at 350°F for 18–22 minutes.

Nutrition

Find it online: https://cozyovenkitchen.com/cinnamon-sugar-donut-bread-deliciously-irresistible-delight/