Extremely easy and so good. I added a little vanilla to the mix and used brown sugar instead of white for the cinnamon sugar mixture and added nutmeg. I doubled the brown sugar mixture so there was enough to put on top of the bread to form a nice crunchy coating while baking.
What are your thoughts on old-fashioned, cinnamon sugar-coated doughnuts? We’re lovers of all doughnuts, but that classic is sometimes just too hard to beat. It’s simple perfection and we can’t get enough! While we love the traditional treat, we knew we wanted to bake something inspired by it, but with a twist. Instead of making a batch of doughnuts – which, fried or baked is still a fair amount of effort – we went with a loaf bread version of our favorite doughnut. And that’s not the only exciting part; there’s a cinnamon swirl running through the middle of the loaf and we take things one step further once it’s out of the oven to ensure absolute delectability….
OMG, this is sooo delicious! I used applesauce instead of oil to lower fat content. The bread is still moist, and good! Thanks for sharing this keeper!
What that extra step, you ask? Well it might seem a little decadent and ridiculous, but it seriously makes all the difference. The bread itself is so yummy on its own, but we think a little dip in some melted butter and then a roll-around in a cinnamon sugar mixture really bumps up the flavor and look of this recipe, plus, it’s what makes it doughnut bread! Your loaf would be great even if you decided to skip this last step, but trust us, you don’t want to do that.
This shouldn’t be called bread but, rather, coffee cake or sweet bread. But as it is, it turned out really well and is delicious! I made it a 2nd time and increased the eggs to 2, the oil to 1/2 cp butter, decreased the milk to 3/4 cp, and added 1 tsp vanilla. I also added 1/4 cp chopped peanuts to the cinnamon sugar mixture. It turned out better yet! So the original recipe is an excellent basic one to which you can make your own changes. Thanks, Bettina Bryant!
Another step you don’t want to skip comes in the middle of the recipe. While we use the main batter as the base of the recipe, we take a small amount of it to form a second, cinnamon-spiced batter that then gets dolloped into the main mixture and marbled into your beautiful loaf. While it would save a bit of time to just keep everything as one batter, this step ensures a marbled dessert that’s impresses everyone. Marbled bread: check. Cinnamon sugar coating: check. Amazing dessert or brunch recipe to always have on hand in a pinch: check-check!
An absolute family favorite. I made these into muffins and mini loaves of bread. I also used the vanilla glaze recipe from this site to drizzle over the top. I made these for my daughter’s swim meet for snacks, and they were the first muffins to disappear. I also subbed applesauce in for some of the oil, and they turned out moist and delicious.
1 1/2 cups all-purpose flour
3/4 cup sugar
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