This Cinnamon Donut Bread is super sweet and has the same consistency as a donut coated with cinnamon sugar.
You’ll Need:
- 1/4 Cup Canola Oil
- 1/4 Cup Unsalted Butter Softened
- 1 Cup White Sugar
- 2 Egg(s)
- 1 Tsp Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Buttermilk
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Molasses
TOPPING:
- 1/2 Cup Unsalted Butter Melted
- 1/4 Cup White Sugar
- 1/4 Cup Light Brown Sugar
- 1/2 Tsp Ground Cinnamon
Instructions:
- Preheat oven to 350°F.
- Grease a loaf pan with your favorite cooking spray and set aside.
- In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
- Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
- Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
- Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until toothpick comes out clean.
- Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
- Let the loaf cool 10 minutes before removing loaf from pan. The loaf should be warm to the touch. Dip each side of loaf into melted butter. Spoon remaining melted butter over the edges to ensure the loaf is totally coated in butter.
- Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.
NOTES:
- If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.