Cinnamon Donut Bread (Print Version)

# Ingredients:

→ Bread Base

01 - 1 teaspoon vanilla extract
02 - 1 cup (240 ml) buttermilk (or mix 1 tbsp vinegar/lemon juice with milk to make 1 cup)
03 - ½ teaspoon baking soda
04 - 2 large eggs
05 - ½ teaspoon salt
06 - 1 teaspoon baking powder
07 - ½ cup (115 g) unsalted butter, softened
08 - 1 cup (200 g) granulated sugar
09 - 2 cups (250 g) all-purpose flour

→ Cinnamon Sugar

10 - 1 ½ teaspoons ground cinnamon
11 - ⅓ cup (70 g) granulated sugar

→ Finishing Touch

12 - ¼ cup (50 g) granulated sugar
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon ground cinnamon

# Instructions:

01 - Warm your oven to 350°F (175°C). Line a 9x5 pan with parchment paper or coat it with grease and dust with flour.
02 - Using a medium-sized bowl, mix up the flour, baking soda, baking powder, and salt.
03 - Whip the butter (softened) and sugar together until it’s fluffy and lighter in texture. This should only take 2–3 minutes.
04 - Add the eggs one at a time, blending well. Lastly, throw in the vanilla extract and mix it all together.
05 - Slowly mix dry ingredients into wet, alternating with buttermilk. You should start and end with the dry mix. Don’t overdo the mixing—stop when it’s just combined.
06 - Spread half of the batter into the loaf pan, then sprinkle on half of the cinnamon sugar. Pour the rest of the batter over it and finish with the remaining cinnamon sugar. Use a knife to swirl it gently throughout.
07 - Pop the pan into the oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Leave it in the pan for 10 minutes, then move it to a cooling rack.
08 - While the bread is still warm, brush the melted butter on top. Mix the sugar and cinnamon, then sprinkle it generously over the surface.
09 - Allow the bread to cool completely before slicing into it. Serve it alone or pair with tea or coffee.

# Notes:

01 - Want extra sweetness? Drizzle a powdered sugar and milk glaze over the top once the bread has cooled.
02 - Keep leftovers in a sealed container for up to 3 days at room temp or freeze them for a month.

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