Cinnamon Donut Bread is a buttery sweet breakfast cake and delicious cinnamon-sugar coated donut baked into one bread. This recipe is so quick and easy because the batter is made from a box mix combined with only a few basic ingredients, then baked into a beautiful loaf with a pretty swirled pattern.
Sweet Cinnamon Donut Loaf
This swirled Cinnamon Donut Bread has a moist, slightly dense, cake-like consistency that tastes like my favorite cinnamon sugar flavored donut. Instead of making a batch of fried donuts, this cinnamon loaf is simply baked in the oven which is so much easier with less mess from splattering oil.
The base of this shortcut recipe uses a batter that’s easily made from a pound cake mix, then uses a portion of it to form a second sweetly spiced batter that gets marbled into the main mixture.
The donut bread is baked until golden brown and then dipped into lots of butter and coated with cinnamon sugar – it’s a loaf that everyone will love!
For more donut recipes that do not have to be deep-fried, try my delicious Baked Cinnamon Sugar Donuts and my Air Fryer Donuts.
Why We Love This Cinnamon Donut Bread Recipe
- Quick and easy to prepare in 15 minutes.
- Shortcut recipe uses simple ingredients plus a cake mix.
- Tastes like a cinnamon sugar donut but baked as a loaf of bread.
- Warming and delicious fall flavors.
- Portable for potlucks and great for gifting.
- Slice and serve for breakfast, brunch, an after school snack, or dessert.
Ingredients
- Pound cake mix: I used a Betty Crocker brand of pound cake. You should be able to use any other mixture as long as it’s the same size.
- Vegetable oil
- Eggs
- Half and half
- Light brown sugar: You can substitute dark brown sugar if you prefer.
- Cinnamon
- Salted butter
- White granulated sugar: You can substitute more light brown sugar if you need.
- Nutmeg: You can use additional cinnamon if you don’t have or do not like nutmeg.
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Substitutions and Additions
- Other Oil: You can use canola oil or another flavorless oil such as avocado oil or grapeseed oil.
- Half and Half: You can use ⅓ cup heavy cream and ⅓ cup milk if you don’t have half and half. You can also substitute just milk, though it might change the texture of the bread a little.
- Add-Ins: Feel free to add nutmeg to the cinnamon dough, put in some raisins, chopped walnuts, almonds or pecans, or even mix in some mini chocolate chips for a bit more decadence.
Recommended Tools
- Loaf pan
- Cooking spray
- Hand or stand mixer
- 9×13 inch baking pans or lipped baking sheets
How to Make Cinnamon Swirl Donut Bread
Cinnamon Donut Bread is a quick and easy way to bake your favorite flavored donut in a loaf pan. Deliciously moist and buttery, there’s nothing better than serving this sweet treat as a slice for breakfast!
- Prepare The Batter: Beat together the pound cake mix, vegetable oil, eggs, and half and half, scrape the sides and bottom of the bowl, and beat again until smooth.
- Separate The Batter: Place ¾ cup of the batter in a bowl and stir in the light brown sugar and cinnamon. Set aside.
- Prepare The Pan: Pour a little more than half of the plain batter in the pan and then scoop the cinnamon and sugar batter on top. Swirl the batters together, creating a pattern, and then cover with the rest of the plain batter.
Pro Tip: Make sure the cinnamon sugar batter doesn’t touch the side of the pan. - Bake: Bake at 350 degrees Fahrenheit for 50-60 minutes or until lightly golden brown and a toothpick inserted in the middle comes out clean. Cool for 10 minutes.
- Butter The Bread: Cover warm bread with melted butter. You can either dip it into a large dish or brush a thick layer of butter onto the bread.
- Make The Topping: Whisk together the white sugar, light brown sugar, cinnamon, and nutmeg. Pour it into a small, lipped baking sheet.
- Coat The Loaf: Dip each side of your bread in melted butter and then into the sugar mixture.
- Serve: Serve warm or allow to cool completely before cutting and serving. Enjoy!
Storage Tips
- To Store: You can store your bread covered or in a ziploc bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze: Let your Cinnamon Donut Bread cool completely before wrapping in plastic wrap and placing in a freezer-safe bag. Bread will stay fresh in the freezer for 3 months.
Frequently Asked Questions
This Cinnamon Donut Bread should be stored well covered or in a sealable bag at room temperature. It will last about 3 days before the texture begins to change.
I have never had any last that long but you can also store it in the refrigerator for up to 5 days. It tends to dry out when chilled, so I recommend using it within the first 3 days.
This Cinnamon Donut Bread can be served hot or cooled to room temperature with a glass of milk or a hot drink, such as tea or coffee. It tastes delicious alongside fruit or yogurt for breakfast or can be topped with a light glaze and served as a dessert. It also works great as a snack at any time of day.
Other Easy Quick Bread Recipes
- Ice Cream Bread
- Chocolate Chip Banana Bread Recipe
- Zucchini Bread
- Gingerbread
- Cinnamon Swirl Bread
- Cinnamon Roll Bread
Cinnamon Donut Bread
Ingredients
Bread:
- 16 ounce box pound cake mix
- ¼ cup vegetable oil
- 2 large eggs
- ⅔ cups half and half
- 2 Tablespoons light brown sugar packed
- 1 Tablespoon cinnamon
Topping:
- ¼ cup (½ stick) salted butter melted
- ¼ cup white granulated sugar
- 2 Tablespoons light brown sugar
- 1 Tablespoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan with cooking spray.
- Use a hand or stand mixer to beat together the pound cake mix, vegetable oil, large eggs and half and half in a medium sized mixing bowl for 30 seconds.
- Scrape the sides and bottom of the bowl and then beat again for 2 minutes or until combined and smooth.
- Place ¾ cup of the batter in a small mixing bowl and stir in the light brown sugar and cinnamon. Set aside for now.
- Pour a little more than half of the plain batter in the prepared loaf pan and then scoop the cinnamon and sugar batter on top, leaving a border around it so it doesn’t touch the side of the pan.
- Use a butter knife to swirl the batters together lightly, creating a pattern.
- Cover the cinnamon and sugar batter with the rest of the plain batter, as evenly as possible. It’s okay if some of the cinnamon batter is poking through.
- Bake for 50-60 minutes or until lightly golden brown and a toothpick inserted in the middle comes out clean or with just a couple of crumbs.
- Allow the bread to cool for 10 minutes while you prepare the topping ingredients.
- Cover warm bread with melted butter. You can either dip it into a large dish or brush a thick layer of butter onto the bread.
- In a small mixing bowl, whisk together the white granulated sugar, light brown sugar, cinnamon and nutmeg.
- Pour it into a small, lipped baking sheet or 9×13 inch baking pan, in an even layer.
- Dip each side in the melted butter and then into the sugar mixture.
- Serve warm or allow to cool completely before cutting and serving.
Jenn’s Notes
- To Store: You can store your bread covered or in a ziploc bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze: Let your Cinnamon Donut Bread cool completely before wrapping in plastic wrap and placing in a freezer-safe bag. Bread will stay fresh in the freezer for 3 months.
- If you want to change up your Cinnamon Donut Bread a little you can add nutmeg to the cinnamon dough, put in some chopped walnuts, almonds or pecans or even mix in some mini chocolate chips for a bit more decadence.
Can this bread be eaten with butter or cheese? An interesting recipe, only in my city it’s hard to find such a mixture, I’ll probably order it via the Internet. Thanks) I invite you to visit my site, your opinion is important to me.