There’s a certain kind of magic that fills the kitchen when a sweet bread is baking, an aroma that promises pure comfort and joy. This Cinnamon Swirl Donut Bread captures that magic perfectly. It’s the delightful hybrid you never knew you needed: all the soft, cakey goodness of a classic donut, but baked into a simple, sliceable loaf. I stumbled upon this combination by accident one Sunday afternoon while trying to use up leftover cinnamon-sugar, and it’s been a staple in my kitchen ever since.

What truly sets this loaf cake apart is its texture and flavour profile. The crumb is incredibly soft and moist, scented with a gentle hint of nutmeg, which is the secret to that authentic donut taste. Woven through the centre is a rich, buttery ribbon of cinnamon and brown sugar that caramelises slightly at the edges. The whole thing is finished with a crackly cinnamon-sugar topping that provides the most satisfying crunch. It’s the kind of treat that works beautifully for a special weekend breakfast, an afternoon pick-me-up with a cup of tea, or as a welcome addition to any bake sale.

This donut bread is a recipe for those moments when you want something that feels a little bit special but doesn’t require hours of effort. It’s a bake that always gets compliments, with family and friends trying to put their finger on exactly what it reminds them of. The answer, of course, is their favourite cinnamon donut, just in a new and wonderful form.

Recipe Overview

This recipe creates a wonderfully tender, butter-rich loaf cake that truly tastes like a freshly made cinnamon donut. The batter is straightforward, using the classic creaming method for a light texture, while a simple mixture of butter, brown sugar, and cinnamon creates a decadent swirl inside. After testing this recipe five times, I finally got it just right—the key was melting the butter for the swirl, which creates a much gooier and more distinct ribbon of flavour.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices
• Difficulty: Easy

Why You’ll Love This Cinnamon Swirl Donut Bread

• Genuine Flavour: The combination of a moist, nutmeg-spiced crumb and a sweet cinnamon swirl is uncannily like a classic cake donut. The buttery, crunchy topping is the final touch that seals the deal.
• Ready in Just Over an Hour: From gathering your ingredients to pulling a golden, fragrant loaf from the oven, the whole process is satisfyingly efficient.
• Flexible Recipe: Feel free to add 75g of finely chopped walnuts or pecans to the cinnamon swirl for a bit of crunch, or a handful of chocolate chips to the batter for an extra layer of indulgence.
• Ideal for Many Occasions: This loaf works wonderfully for a relaxed weekend brunch, a contribution to a potluck, or simply as a comforting treat with a hot drink on a chilly day.
• Family Tested: My children adore this loaf, always fighting over the end slices where the cinnamon topping is thickest. It’s one of those bakes that disappears from the cake tin almost as soon as it has cooled.

Cinnamon Swirl Donut Bread

⏱️ 20 min prep  •  🍳 50 min cook  •  👥 10 servings

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Ingredients You’ll Need

For this recipe, using good quality, full-fat ingredients makes all the difference, especially the butter. I prefer using a block of unsalted butter, like Lurpak, as its flavour is far superior to baking spreads for a recipe like this sweet bread.

• For the Donut Bread:
• 250g plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg
• 125g unsalted butter, at room temperature
• 200g caster sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 120ml whole milk, at room temperature
• For the Cinnamon Swirl & Topping:
• 100g light brown soft sugar
• 2 tbsp ground cinnamon
• 60g unsalted butter, melted

Ashley’s Tip: Don’t skip the nutmeg! It might seem like a small amount, but it’s the essential spice that gives cake donuts their characteristic background warmth. Freshly grated nutmeg is even better if you have it.

How to Make Cinnamon Swirl Donut Bread

The process for making this donut bread is very similar to a classic loaf cake. The key is to create two distinct layers of batter with the cinnamon swirl sandwiched in between to get that beautiful ribbon effect.

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan) and grease and line a 900g (2lb) loaf tin with parchment paper, leaving a little overhang on the long sides to help you lift the loaf out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, salt, and ground nutmeg. Set this aside.
3. Make the Swirl Mixture: In a separate small bowl, combine the light brown soft sugar and ground cinnamon. Pour in the 60g of melted butter and stir until it forms a thick, sandy paste. Set this aside as well.
4. Cream Butter and Sugar: In a large bowl using a stand mixer or an electric hand mixer, beat the 125g of room temperature butter and the caster sugar on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.
5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Once incorporated, beat in the vanilla extract.
6. Alternate Flour and Milk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts (begin and end with the dry ingredients). I find this method prevents the batter from splitting. Mix only until just combined – be careful not to overmix. The batter will be thick.
7. Layer the Loaf: Spoon half of the batter into your prepared loaf tin and spread it evenly with a spatula. Crumble about two-thirds of the cinnamon-sugar mixture evenly over the top of the batter.
8. Top and Swirl: Gently spoon the remaining batter over the cinnamon layer and spread it to the edges. Sprinkle the last third of the cinnamon mixture over the top. Take a skewer or a butter knife and plunge it into the batter, making two or three gentle figure-of-eight motions to create a light swirl. Don’t overdo it!
9. Bake to Perfection: Bake in the preheated oven for 45-50 minutes. The loaf is done when it’s golden brown, firm to the touch, and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
10. Cool Completely: Let the donut bread cool in the tin for 15 minutes before using the parchment paper overhang to lift it onto a wire rack to cool completely. Slicing it while warm can cause it to crumble.

Tips From My Kitchen

• Temperature Control: Having your butter, eggs, and milk at room temperature is non-negotiable for a tender crumb. It allows the ingredients to emulsify properly, trapping air and resulting in a lighter bake. If you forget, you can pop the eggs in a bowl of warm water for 10 minutes.
• The Secret Step: I learned that using melted butter in the swirl mixture is a game-changer. It creates a much richer, gooier, and more defined cinnamon ribbon than just using softened butter, which can get lost in the batter.
• Make-Ahead: To get a head start, you can pre-measure and combine the dry ingredients in one bowl and the cinnamon-sugar swirl ingredients in another (keep them separate) a day in advance. Store them in airtight containers.
• Storage: This bread is fantastic on day two as the flavours meld and the crumb becomes even moister. Store it in an airtight container or wrapped well in cling film at room temperature for up to 3 days.

Equipment You’ll Need

• 900g (2lb) loaf tin
• Stand mixer with paddle attachment or electric hand mixer
• A few mixing bowls
• Rubber spatula
• Parchment paper
• Wire cooling rack

Common Mistakes to Avoid

• Over-mixing the Batter: Once you begin adding the flour, you are developing gluten. For a tender, cake-like texture, mix only until the last streaks of flour disappear. Over-mixing will result in a tougher, denser loaf.
• Incorrect Swirl Technique: It’s tempting to really mix the cinnamon filling into the batter, but this will just create a muddy-coloured loaf. The goal is a distinct ribbon, so a few gentle swoops with a skewer is all you need.
• Slicing While Warm: Patience is key! A warm loaf cake is fragile. Letting it cool completely allows the crumb to set, ensuring you get clean, beautiful slices that don’t fall apart.

Delicious Variations to Try

While this recipe is wonderful as is, it’s also a great base for a few simple twists. If you’re looking for other dessert ideas, my Rose Gold Cake Recipe is a showstopper for special occasions.

• Apple Cinnamon Donut Bread: Fold one medium apple (peeled and finely diced) into the final batter before layering it in the tin. A crisp variety like a Braeburn or Gala works best.
• Nutty Crunch Version: Add 75g of toasted, chopped pecans or walnuts to the cinnamon-sugar mixture for a delightful textural contrast.
• Vanilla Glaze: For an even more authentic donut experience, whisk together 100g of icing sugar with 1-2 tablespoons of milk and a drop of vanilla extract. Drizzle this glaze over the completely cooled loaf.

What to Serve With Cinnamon Swirl Donut Bread

This loaf is a star all on its own, but a few simple pairings can elevate it further. It’s the perfect treat to follow a light meal, like my recipe for Stuffed Peppers with Rice.

• Clotted Cream or Crème Fraîche: A simple dollop on the side of a slice adds a lovely tangy richness that balances the sweetness of the bread.
• Warm with Ice Cream: For a truly decadent dessert, gently warm a thick slice and serve it with a scoop of high-quality vanilla bean ice cream. The contrast of warm and cold is fantastic.
• Coffee or Tea: It’s the ideal partner for a strong cup of coffee in the morning or a classic English breakfast tea in the afternoon. On warmer days, I love a slice with my homemade Instant Coffee Iced Coffee.

Frequently Asked Questions

Cinnamon Swirl Donut Bread

A moist and tender loaf cake that captures the essence of a cinnamon donut, complete with a rich cinnamon-sugar swirl and topping. Perfect for breakfast, brunch, or a sweet snack.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 366

Ingredients Method Notes

Ingredients

  

For the Donut Bread

• 250 g plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg
• 125 g unsalted butter at room temperature
• 200 g caster sugar
• 2 large free-range eggs at room temperature
• 1 tsp vanilla extract
• 120 ml whole milk at room temperature

For the Cinnamon Swirl & Topping

• 100 g light brown soft sugar
• 2 tbsp ground cinnamon
• 60 g unsalted butter melted

Method

 

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan) and grease and line a 900g (2lb) loaf tin with parchment paper, leaving a little overhang on the long sides to help you lift the loaf out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, salt, and ground nutmeg. Set this aside.
3. Make the Swirl Mixture: In a separate small bowl, combine the light brown soft sugar and ground cinnamon. Pour in the 60g of melted butter and stir until it forms a thick, sandy paste. Set this aside as well.
4. Cream Butter and Sugar: In a large bowl using a stand mixer or an electric hand mixer, beat the 125g of room temperature butter and the caster sugar on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.
5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Once incorporated, beat in the vanilla extract.
6. Alternate Flour and Milk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts (begin and end with the dry ingredients). I find this method prevents the batter from splitting. Mix only until just combined – be careful not to overmix. The batter will be thick.
7. Layer the Loaf: Spoon half of the batter into your prepared loaf tin and spread it evenly with a spatula. Crumble about two-thirds of the cinnamon-sugar mixture evenly over the top of the batter.
8. Top and Swirl: Gently spoon the remaining batter over the cinnamon layer and spread it to the edges. Sprinkle the last third of the cinnamon mixture over the top. Take a skewer or a butter knife and plunge it into the batter, making two or three gentle figure-of-eight motions to create a light swirl. Don't overdo it!
9. Bake to Perfection: Bake in the preheated oven for 45-50 minutes. The loaf is done when it’s golden brown, firm to the touch, and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
10. Cool Completely: Let the donut bread cool in the tin for 15 minutes before using the parchment paper overhang to lift it onto a wire rack to cool completely. Slicing it while warm can cause it to crumble.

Notes

For best results, allow the loaf to cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days.

This Cinnamon Swirl Donut Bread has become one of my most requested recipes, and for good reason. It’s comforting, delicious, and fills the house with the most incredible, welcoming scent. It’s a bake that feels like a warm hug in a slice. I truly hope you enjoy making it as much as my family and I enjoy eating it. If you give it a try, please leave a comment below and let me know how it turned out!

Happy Baking,
Ashley