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A soft, buttery bread loaf swirled with warm cinnamon and molasses, topped with a crisp cinnamon-sugar coating reminiscent of a classic cinnamon-sugar donut. Perfect for breakfast, snack, or dessert.

Ingredients

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  • 1/4 cup canola oil
  • 1/4 cup softened butter
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk or 1/2 cup milk plus 1/2 teaspoon white vinegar (mixed and rested)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon molasses
  • 1/2 cup melted butter (for coating)
  • 1/4 cup granulated sugar (for coating)
  • 1/4 cup brown sugar (for coating)
  • 1/2 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a light-colored loaf pan well.
  2. In a large bowl, whisk together canola oil, softened butter, and 1 cup granulated sugar until creamy.
  3. Add eggs one at a time, stirring after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry ingredients to the wet alternately with the buttermilk, stirring gently until just combined. Scrape the sides of the bowl as needed.
  6. Scoop about 1/2 cup of batter into a small bowl and stir in cinnamon and molasses until uniformly mixed.
  7. Pour half of the plain batter into the prepared loaf pan.
  8. Drop spoonfuls of the cinnamon-molasses batter over the plain batter in the pan.
  9. Cover with remaining plain batter, then dollop the remaining cinnamon batter on top.
  10. Use a butter knife or skewer to gently swirl the two batters to create a cinnamon swirl effect.
  11. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  12. While bread bakes, pour melted butter into a shallow dish and combine granulated sugar, brown sugar, and cinnamon in another shallow bowl for coating.
  13. Cool the loaf in the pan for about 10 minutes after baking.
  14. Remove loaf from pan, dip each side into melted butter, then press into the cinnamon-sugar mixture to coat. Add extra butter to edges if desired.
  15. Slice the coated loaf and serve warm or at room temperature.

Notes

Canola oil may be substituted with vegetable oil or melted coconut oil., If buttermilk is not available, mix 1/2 teaspoon white vinegar or lemon juice with 1/2 cup milk and let it sit for a few minutes until it thickens., Molasses can be substituted with maple syrup or honey for similar sweetness and depth., Optional additions: chopped nuts or mini chocolate chips can be added to the cinnamon swirl for extra texture and flavor., Store leftovers in an airtight container at room temperature for up to 3 days., For longer storage, freeze individual slices or the whole loaf wrapped tightly in plastic wrap, then foil, in a freezer-safe bag for up to 3 months., Thaw frozen bread at room temperature or warm slices in microwave before serving.

Nutrition

Find it online: https://sweetovenstories.com/cinnamon-sugar-donut-sweet-bread/