This Cinnamon Sugar Donut Bread is the kind of loaf that turns an ordinary morning into a small celebration. I first made it on a sleepy Sunday when I wanted the comforting flavor of a cinnamon sugar donut without the fuss of frying. The result was a soft, marbled loaf with pockets of molasses-spiced batter and a crackly cinnamon-sugar coating that made everyone reach for seconds. It quickly became our weekend ritual: sliced thick, buttered again if you dare, and served with strong coffee on the side. What makes this loaf special is its balance of textures and flavors. The crumb is tender and slightly rich thanks to the combination of oil and softened butter, while the molasses-cinnamon swirl adds depth and the final butter-and-sugar dip gives the crust the exact crunchy, sweet finish you expect from a donut. I remember serving this at a small holiday brunch; a friend closed her eyes mid-bite and declared it the best thing she had eaten all morning. That memory sealed this loaf as my go-to when I need something cozy and shareable.

Ingredients

• Canola oil: 1/2 cup. Neutral-flavored oil keeps the loaf tender; canola or vegetable oil work best for a light crumb. If you prefer more aroma, use refined coconut oil but expect a faint coconut note.
• Unsalted butter (softened): 1/2 cup. Adds richness and helps the sugar blend into a creamy base. Use unsalted to control sodium; substitute margarine for a dairy-free option.
• Sugar: 1 cup granulated. Provides sweetness and structure; for a lower glycemic choice use coconut sugar but the color and flavor will be deeper.
• Vanilla extract: 2 teaspoons. Offers warmth and rounds out sweetness—substitute a teaspoon of almond extract for a slightly nutty twist.
• Eggs: 2 large, room temperature. Help with structure and moisture; for a vegan version replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes).
• All-purpose flour: 2 cups. Provides the base structure. Use a 1:1 gluten-free flour blend if needed, but expect a slightly denser crumb.
• Baking powder: 1 tablespoon. Ensure it’s fresh to get a reliable rise and light texture.
• Salt: 1/2 teaspoon. Balances sweetness; reduce for low-sodium diets.
• Buttermilk: 1/2 cup. Adds tang and tenderizes the crumb. If you don’t have buttermilk, stir 1/2 teaspoon vinegar into 1/2 cup milk and let sit 5 minutes.
• Molasses: 1/4 cup. Gives the swirled portion a deep, slightly smoky sweetness—use dark molasses for extra intensity or replace with brown sugar for a milder effect.
• Cinnamon: 1 teaspoon in the batter, plus extra for the coating. Swap in pumpkin pie spice for seasonal variation.
• Topping: 1/4 cup melted butter, 1/4 cup light brown sugar, 1/4 cup granulated sugar. Melted butter helps the sugar adhere and creates that classic donut crust on the exterior.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with nonstick spray or line it with parchment, leaving an overhang for easy removal. A well-prepared pan prevents sticking and preserves the loaf’s crust. Cream the fats and sugar: In a large bowl, beat together the softened butter, canola oil, and 1 cup sugar until the mixture is light and creamy, about 2 to 3 minutes. Use a hand mixer or stand mixer on medium speed; the aeration helps a tender crumb develop. Add eggs and flavor: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth. If the eggs are cold, room-temperature eggs will incorporate more evenly and help the batter remain emulsified. Combine dry ingredients and buttermilk: In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon cinnamon. Gradually add the dry mix to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the gluten. Prepare the molasses swirl: Reserve about 1 1/2 cups of the plain batter in a small bowl and stir in the 1/4 cup molasses and an extra dash of cinnamon until evenly combined. The molasses will darken the batter and add depth of flavor. Layer and swirl: Spoon half of the plain batter into the prepared pan, then dollop half of the molasses batter on top. Repeat with the remaining plain and molasses batters. Use a knife to swirl through the batter in a few figure-eight motions—don’t over-swirl or the marbling will disappear. Bake: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10 minutes. The loaf should spring back slightly when pressed. Cool and finish: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, dip the top and sides in melted butter and roll in a mixture of 1/4 cup light brown sugar and 1/4 cup granulated sugar combined with a teaspoon of cinnamon for that classic donut coating. Allow the sugar to set for a few minutes before slicing.

Storage Tips

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container. At room temperature it will stay fresh for two days; for longer storage place it in the refrigerator for up to five days. To freeze, wrap individual slices in plastic wrap and place them in a labeled freezer bag for up to three months. Reheat frozen slices in a toaster or oven at 325°F for 8 to 12 minutes until warmed through—this restores a bit of the original texture and brings the cinnamon aroma back to life. Avoid microwaving straight from frozen as it can make the crumb gummy.

Ingredient Substitutions

If you need dairy-free options, replace the softened butter with plant-based margarine and use a non-dairy milk for the buttermilk substitute along with the vinegar trick. For a vegan loaf, swap eggs for flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) and use the margarine substitute. To make it gluten-free, use a trusted 1:1 gluten-free flour blend with xanthan gum already included. Replacing molasses with an equal amount of packed brown sugar will yield a milder, sweeter swirl rather than the richer, slightly bitter molasses note.

Serving Suggestions

Serve thick slices warm with extra butter or a light dusting of powdered sugar. For brunch, pair with fresh fruit, yogurt, and a strong brew of coffee or spiced chai. For a dessert approach, top slices with a scoop of vanilla ice cream and a drizzle of warm caramel. Garnish with a small sprinkle of extra cinnamon for presentation and an aromatic lift. This loaf is versatile enough for casual breakfasts, potluck contributions, or after-dinner treats.

Cultural Background

While this loaf is not a traditional dish from any single region, it borrows heavily from classic American quick-bread techniques and the flavor profile of yeasted cinnamon donuts. Marbling batters and coating baked goods in sugar have long been ways to replicate the texture and sweetness of fried treats while avoiding deep frying. The use of molasses nods to early American baking where molasses was a common sweetener, especially in New England and the South.

Seasonal Adaptations

In autumn, swap the cinnamon for pumpkin pie spice and add a tablespoon of pumpkin purée to the plain batter for moisture and seasonal depth. For winter holidays, increase the molasses to 1/3 cup and add a pinch of ground cloves for warmth. In spring and summer, lighten the topping by using half the sugar and serving slices with fresh berries and a dollop of Greek yogurt to contrast the sweetness.

Meal Prep Tips

For weekly breakfasts, bake two loaves and freeze one. Slice and freeze individual portions for quick reheating. Label bags with the date and reheat straight from frozen in a toaster oven on medium-low until warmed, then dip in melted butter and press into cinnamon sugar for a freshly finished crust. Prepare the cinnamon-sugar mix in advance and store it in an airtight jar for quick coating whenever you want that donut finish.

This loaf is an invitation to slow mornings and easy sharing. Whether you’re making it for a crowd or just for yourself, I hope it brings the same cozy satisfaction to your kitchen that it has to mine. Enjoy with a cup of coffee, good conversation, and the knowledge that something simple can feel delightfully special.