What is your opinion on cinnamon sugar-coated doughnuts that have a classic old-fashioned taste? While we appreciate all types of doughnuts, the classic flavor is simply unbeatable in its simplicity and perfection, and we can never get enough of it. However, we wanted to put a twist on this traditional treat by creating a loaf bread version of our favorite doughnut, since making a batch of doughnuts requires significant effort whether fried or baked. The loaf has an added element of excitement with a cinnamon swirl in its center, and we go the extra mile to ensure it is absolutely delicious once out of the oven.
You may be wondering what the extra step is that we take to make this doughnut bread truly exceptional. While it may seem indulgent and extravagant, it truly makes a significant difference in the flavor and appearance of the loaf. Although the bread itself is already delicious, dipping it in melted butter and rolling it in a mixture of cinnamon and sugar elevates the taste and texture of the bread, ultimately creating the signature flavor of a doughnut. While the bread will still be enjoyable if you choose to skip this final step, we strongly advise against doing so, as it truly takes this recipe to the next level.
INGREDIENTS
- Bread:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon molasses
- Topping:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
PREPARATION
Preheat the oven to 350º and lightly grease a 9×5-inch loaf pan using either butter or non-stick spray. In a medium bowl, combine flour, baking powder, and salt, and set aside until needed. In a large bowl or using a mixer, beat together oil, 1/4 cup butter, and white sugar for 3-4 minutes or until the mixture is fluffy and light in color. Add eggs one at a time and mix in the vanilla extract. Alternate between adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients, and mix until just combined.
Take out 3/4 cup of batter and set it aside in a separate bowl. Mix in brown sugar, cinnamon, and molasses until it is well combined. Pour 1/2 of the regular (non-cinnamon) batter into the greased loaf pan. Using spoonfuls of cinnamon batter, drop them over the regular batter until half of the cinnamon batter is used. Use a knife or toothpick to gently swirl the batters together to create a marbled look.
Add the remaining 1/2 of the regular batter to the top, then spoon the remaining cinnamon batter on top. Repeat the marbling process, being careful not to overmix. Place the baking dish in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Once out of the oven, let the bread cool for 10 minutes and then turn it out onto a wire rack. Melt 1/2 cup of butter and pour it into a large, shallow dish. In a separate, shallow dish, whisk together sugar, brown sugar, and cinnamon. Take the loaf and dip all sides into the melted butter, making sure to melt more butter if necessary. Then press all sides of the loaf into the cinnamon sugar mixture, pressing gently to make sure it adheres.
After it has cooled, slice, serve, and enjoy!
Recipe adapted from Lauren’s Latest