Easy Cinnamon Donut Loaf
Soft, cinnamon-sugar donut flavors in a cozy loaf form, perfect for breakfast, snacks, or gifting. This simple, nostalgic recipe is quick to make with pantry staples and a sweet cinnamon glaze.
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Spoon or spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 0.25 tsp nutmeg
Wet Ingredients
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 0.25 cup butter melted
For the Glaze
- 0.5 cup powdered sugar
- pinch cinnamon for glaze
- small splash milk for glaze
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a loaf pan generously with butter or non-stick spray, optionally dust with flour.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
- Step 3: In a separate bowl, beat milk, vegetable oil, egg, vanilla extract, and melted butter until smooth.
- Step 4: Pour wet ingredients into dry ingredients. Stir gently just until combined; a few lumps are fine. Avoid overmixing.
- Step 5: Pour batter into prepared loaf pan and smooth the top gently. Bake for 30–35 minutes, checking with a toothpick for doneness.
- Step 6: Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Step 7: Whisk together powdered sugar, a pinch of cinnamon, and just enough milk to create a smooth, pourable glaze.
- Step 8: Drizzle glaze over cooled loaf. Allow to set for a few minutes before slicing and serving.
Notes
Swap half the flour for whole wheat or oat flour for a heartier texture. Use dairy-free milk and coconut oil for a dairy-free version. Add nuts, cream cheese swirls, or cinnamon sugar for extra flavor. Store in airtight container up to 3 days at room temperature, a week refrigerated, or freeze up to 3 months.