Cinnamon Swirl Donut Bread

A loaf on a white rectangular serving plate. A few pieces of the loaf is cut , and the pieces are laying in their spots.

This cinnamon swirl donut bread is a moist, tender quick bread infused with warm cinnamon and vanilla flavors. The magic happens when we dip it in melted butter and coat it generously with a layer of cinnamon sugar. Whether you enjoy it for breakfast, as an afternoon treat, or even dessert, this recipe is sure to satisfy your cravings!

Course Breakfast, Dessert

Cuisine North American

Prep Time 15

Cook Time 1

Servings servings

Calories 223kcal

Author Nina

Equipment

one 9x5" loaf pan

Ingredients

Cinnamon Swirl Bread

1½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter room temperature
½ cup granulated sugar
¼ cup brown sugar packed
½ cup sour cream room temperature
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup buttermilk room temperature
¾ teaspoon ground cinnamon
1 teaspoon molasses

Cinnamon Sugar Coating

2 tablespoons granulated sugar
2 tablespoons brown sugar packed
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter melted

Instructions

Cinnamon Swirl Bread

Preheat oven to 350°F (180°C). Line the bottom of a loaf pan with parchment paper, and grease the sides.
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat until they are well combined, about 2 minutes.
Add brown sugar and sour cream and mix, scraping down the sides of the bowl as needed. Add eggs and vanilla and combine.
Add half the dry ingredients and mix until just combined. Mix in all the buttermilk, then the remaining dry ingredients. Mix together until just combined.
Remove ¼ cup of batter and place into a small bowl. Add cinnamon and molasses and mix together. Set aside.
Pour half of the bread batter into the prepared loaf pan. Spoon cinnamon/molasses batter on top. Then scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.
Use a knife and drag it through the batter a few times to swirl the batters together. Do not overmix.
Bake for 55-60 minutes, or until a toothpick comes out with a few moist crumbs on it. Let cool on a wire rack in the pan for 20 minutes, and then turn out to cool completely.

Cinnamon Sugar Coating

Mix granulated sugar, brown sugar, and cinnamon together in a small bowl.
Brush melted butter over the sides and top of the loaf. Press cinnamon sugar mixture all over the sides and top of the loaf.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

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