Cinnamon Donut Bread Loaf (Print Version)
# Ingredients:
→ Bread
01 -
250 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon fine salt
06 -
240 millilitres buttermilk
07 -
60 grams unsalted butter, melted
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
10 -
110 grams brown sugar
11 -
1 tablespoon ground cinnamon
→ Topping
12 -
28 grams unsalted butter, melted
13 -
50 grams granulated sugar
14 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 13 cm loaf pan with butter or line with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 -
In a separate bowl, vigorously whisk buttermilk, melted butter, eggs, and vanilla extract until smooth and fully combined.
04 -
Gently stir the wet mixture into the dry ingredients using a spatula until just incorporated. Avoid overmixing to maintain a tender crumb.
05 -
In a small bowl, mix brown sugar with ground cinnamon until thoroughly combined.
06 -
Spread half of the batter evenly in the prepared loaf pan. Sprinkle with half the cinnamon-sugar mixture. Top with remaining batter, then scatter over the rest of the cinnamon-sugar swirl. Use a knife to gently swirl for a marbled effect.
07 -
Bake in the centre of the preheated oven for 50–60 minutes, or until a toothpick inserted into the centre emerges clean with a few moist crumbs.
08 -
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool further. This ensures structural integrity for clean slicing.
09 -
While the loaf remains warm, brush the top with melted butter. Combine granulated sugar and cinnamon, then sprinkle evenly over the buttered surface.
10 -
Once the topping is set, slice thickly and serve as desired.
# Notes:
01 -
For the best crumb, mix only until the ingredients are just combined. Overmixing may yield a dense texture.
02 -
Allowing the loaf to cool before applying the topping preserves the crunchy sugar crust.