The Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk the flour, 1/2 cup sugar, baking powder, and salt. In a separate bowl, combine the milk, 1/4 cup melted butter, egg, and vanilla. Stir the wet into the dry until just combined. Overmixing “regulates” the air out—keep it light!
The Bake: Pour into a greased 9×5 inch loaf pan. Bake for 45–50 minutes or until a toothpick comes out clean. This creates the soooo good cake base.
The Cooling: Let the loaf cool in the pan for 10 minutes, then move to a wire rack.
The Magic Crust: While warm, mix the remaining sugar and cinnamon in a shallow dish. Brush the entire loaf (top and sides) with the extra melted butter, then roll it in the cinnamon-sugar mix. This is the chef’s kiss step that gives it that classy look.
The Slice: Let it set for 5 minutes so the sugar “regulates” into a crust, then slice and serve.
Serving and Storage: Bakery Fresh
This loaf is soooo good when served warm, but it keeps beautifully.
Serving: A chef’s kiss addition is a small dollop of whipped cream or a side of fresh berries.
Storage: Wrap tightly in plastic wrap. It stays moist for up to 3 days at room temperature.
Pro Tip: Pop a slice in the toaster oven for 1 minute to “regulate” that crunch back to life!
Tips: The Butter Regulation
The secret to a soooo good donut texture is the final butter bath. Don’t be shy! The butter “regulates” how much cinnamon-sugar sticks to the loaf. If you want a truly classy look, make sure the loaf is still warm when you do this, as it helps the sugar adhere and create that iconic sandy texture.
Variations: Customizing the Spice
The Apple Cider Twist: Replace the milk with apple cider for a soooo good seasonal “Apple Cider Donut” flavor.
Chocolate Chip Donut: Fold in 1/2 cup of mini chocolate chips to “regulate” the richness with some cocoa notes.
Maple Glaze: Instead of the sugar roll, whisk 1 cup powdered sugar with 2 tbsp maple syrup for a classy look glazed finish.
Tips: The Perfect Crumb
To ensure a classy look without a giant crack down the middle, make sure your ingredients (especially the egg and milk) are at room temperature. This “regulates” the emulsion of the batter, resulting in a soooo good even rise and a professional bakery finish.
Conclusion: A Morning Treat
Cinnamon Donut Loaf is proof that you don’t need a deep fryer to have a soooo good breakfast. It provides a classy look and a chef’s kiss texture that will make you the hero of any brunch. It is the ultimate weeknight rescue for your sweet tooth. Happy baking!
Frequently Asked Questions
Can I make these as muffins? Yes! “Regulate” the bake time to 18–22 minutes. It’s a soooo good way to get individual donut bites.
My sugar won’t stick! Make sure the loaf is warm and you’ve used enough butter. The butter is the “glue” that “regulates” the coating.
Can I use whole wheat flour? You can swap half, but it will “regulate” the texture to be denser. For the most soooo good result, stick with all-purpose.
