Ingredients
**For the Bread Batter:**
- All-Purpose Flour: 2 ½ cups (approx. 300g) – Provides the main structure for the bread. Spoon it into your measuring cup and level it off; don’t scoop directly from the bag, as this compacts the flour.
- Granulated Sugar: 1 cup (approx. 200g) – Adds sweetness and helps create a tender crumb and golden-brown crust.
- Baking Powder: 2 ½ teaspoons – The primary leavening agent, making the bread rise and become light. Ensure your baking powder is fresh for the best lift.
- Salt: ½ teaspoon – Balances the sweetness and enhances the overall flavors.
- Ground Cinnamon: 1 teaspoon – Infuses the batter itself with a subtle warmth.
- Ground Nutmeg: ½ teaspoon (optional, but recommended) – Adds that classic “donut shop” aroma and flavor complexity.
- Large Eggs: 2 – Should be at room temperature. They bind the ingredients, add richness, and contribute to leavening.
- Buttermilk: 1 cup (240ml) – Should be at room temperature. The acidity reacts with the baking powder for extra lift and creates a wonderfully tender, moist crumb. (See FAQ for substitutes if needed).
- Unsalted Butter: ½ cup (1 stick or 113g) – Melted and slightly cooled. Adds richness, flavor, and moisture. Using unsalted butter allows you to control the salt level precisely.
- Vanilla Extract: 1 ½ teaspoons – Enhances all the other flavors in the bread.
**For the Cinnamon Swirl Filling:**
- Brown Sugar: ½ cup (packed, approx. 100g) – Light or dark brown sugar works. Adds moisture and a deeper, molasses-like sweetness to the swirl compared to granulated sugar.
- Ground Cinnamon: 1 ½ tablespoons – The star of the swirl, providing intense cinnamon flavor.
- All-Purpose Flour: 1 tablespoon – Helps to thicken the filling slightly and prevent it from completely dissolving into the batter, creating more distinct layers.
**For the Simple Donut Glaze (Optional but Highly Recommended):**
- Powdered Sugar (Confectioners’ Sugar): 1 cup (approx. 120g) – Sifted to remove lumps for a smooth glaze.
- Milk or Cream: 2-3 tablespoons – Start with 2 and add more only if needed to reach desired drizzling consistency. Cream will make a richer glaze.
- Vanilla Extract: ½ teaspoon – Adds flavor to the glaze.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan thoroughly. Alternatively, line it with parchment paper, leaving an overhang on the long sides for easy lifting later. This prevents sticking and ensures clean slices.
- Prepare the Cinnamon Swirl Filling: In a small bowl, combine the packed brown sugar, 1 ½ tablespoons of ground cinnamon, and 1 tablespoon of all-purpose flour. Stir well until evenly mixed. Set aside. This simple mixture is key to those beautiful ribbons.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 2 ½ teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and the optional ½ teaspoon of ground nutmeg. Whisking helps distribute the leavening agents evenly and aerates the flour.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the 2 large room-temperature eggs until lightly beaten. Then, whisk in the 1 cup of room-temperature buttermilk, the ½ cup of melted (and slightly cooled) butter, and the 1 ½ teaspoons of vanilla extract until just combined. Don’t over-whisk.
- Combine Wet and Dry: Pour the wet ingredients into the large bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, mix just until the flour streaks disappear. Be careful not to overmix! A few lumps are perfectly okay – overmixing develops gluten, which leads to a tough bread.
- Layer the Batter and Swirl: Spoon about one-third of the batter into the prepared loaf pan and spread it evenly. Sprinkle about half of the prepared cinnamon swirl filling mixture evenly over this layer.
- Add Second Layer: Carefully spoon another third of the batter over the cinnamon filling, spreading gently to cover it. Sprinkle the remaining half of the cinnamon swirl filling over this second batter layer.
- Add Final Layer: Top with the remaining one-third of the batter, spreading it gently to cover the filling and reach the edges of the pan.
- Create the Swirl Effect (Optional but Fun): Take a butter knife or a thin skewer and gently run it through the batter in a swirling motion (like a figure-eight or zig-zag pattern) a few times. Don’t overdo it – you want distinct layers, not a completely blended mixture. This helps distribute the filling slightly and creates a prettier pattern.
- Bake: Place the loaf pan in the preheated oven on the center rack. Bake for 50-65 minutes. Baking times can vary depending on your oven. Start checking around the 50-minute mark.
- Check for Doneness: The bread is done when a wooden skewer or long toothpick inserted into the center comes out clean (a few moist crumbs attached are okay, but no wet batter). The top should be golden brown and feel firm to a gentle touch. If the top is browning too quickly before the center is cooked, you can loosely tent the pan with aluminum foil for the remaining baking time.
- Cool the Bread: Once baked, remove the loaf pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 15-20 minutes. This allows the structure to set, preventing it from falling apart when you remove it.
- Remove and Cool Completely: After the initial cooling, use the parchment paper overhang (if used) or carefully invert the pan to release the bread onto the wire rack. If you didn’t use parchment, you might need to run a thin knife around the edges first. Let the bread cool completely on the wire rack before glazing and slicing. This can take 1-2 hours. Cooling completely is crucial for the best texture and prevents the glaze from melting right off.
- Prepare and Apply the Glaze (Optional): Once the bread is completely cool, prepare the glaze. In a small bowl, whisk together the 1 cup of sifted powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of milk or cream. If it’s too thick, add more milk/cream, one teaspoon at a time, until it reaches a drizzly consistency. If it’s too thin, add a bit more powdered sugar. Drizzle the glaze generously over the top of the cooled loaf, letting it drip down the sides.
- Set the Glaze: Allow the glaze to set for at least 15-20 minutes before slicing and serving.
Nutrition
- Serving Size: one normal portion
- Calories: 350-420