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I gotta tell you about my go-to comfort bake! This Cinnamon Sugar Loaf combines all the yummy parts of donuts but in a convenient bread shape. I came up with this when I was feeling lazy one Sunday morning—wanted donuts but wasn't in the mood for all that frying mess. And wow, what a winner! Your kitchen will smell amazing, and it tastes just like those sugar-covered donuts we all can't resist!
Easy and Tasty
What makes this so great is how straightforward it is. Through my baking journey, I've found that the uncomplicated recipes often bring the biggest smiles. You'll only need basic stuff from your cupboard, but they work together to make something truly memorable. Even my friends who barely know how to turn on an oven have nailed this one!
Essential Elements for Great Results
- All-purpose flour: 2 cups (250 g) – Just spoon it into your measuring cup and level it off for the right amount.
- Granulated sugar: 1 ½ cups (300 g) – You'll use this for both the bread itself and the outer coating.
- Baking powder: 2 teaspoons – This makes your bread nice and fluffy.
- Kosher salt: ½ teaspoon – This cuts through the sweetness just right.
- Whole milk: 1 ¼ cups (306 g) – Gives your batter that lovely smooth texture.
- Egg: 1 large, at room temperature – Adds moisture and holds everything together.
- Unsalted butter: 2 tablespoons melted for the batter, and ¼ cup for the topping – This gives that indulgent richness.
- Vanilla extract: 1 tablespoon – Adds that extra flavor dimension you'll love.
- Granulated sugar (for the topping): ½ cup (100 g) – Creates that sweet, irresistible outer layer.
- Ground cinnamon: 1 teaspoon – The star flavor that makes this bread so special.
- Ground nutmeg: ½ teaspoon – Adds that warm, cozy flavor to finish it off.
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Foolproof Steps for Baking Success
- Get your oven hot and pan ready
- Set your oven to 350°F (177°C). Give your 8 ½ x 4 ½-inch loaf pan a good spray with cooking spray so your bread comes out clean.
- Combine the dry stuff
- In a big bowl, throw together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Mix it up well.
- Blend the wet stuff
- Take another bowl and whisk 1 ¼ cups of whole milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 tablespoon of vanilla extract until everything's mixed together.
- Mix everything together
- Pour your wet mixture into your dry ingredients and stir just enough to combine them. Don't go crazy mixing it—a slightly runny batter is what you want.
- Get it in the oven
- Pour your batter into your greased pan, making sure it's level. Bake for 60-70 minutes until a toothpick comes out nearly clean and the top looks golden. Let it cool in the pan for 10 minutes before taking it out.
- Get your topping ready
- While your bread cools a bit, melt ¼ cup of unsalted butter. In another dish, mix ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
- Add that sugar coating
- Brush your warm bread with melted butter, then sprinkle that cinnamon-sugar mix all over. Turn the loaf as you go to cover all sides.
Keeping It Fresh and Serving Ideas
At my place this bread vanishes fast! But when we do have some left, I keep it in my trusty sealed container at room temp. It freezes wonderfully too if you wrap it up tight. There's nothing better than a slightly warmed slice with your morning brew.
Try Them as Muffins
I often make these as cute little muffins, especially when friends come over for breakfast. They only need about 20-25 minutes in the oven and each one gets that awesome butter and cinnamon sugar coating. People love having their own personal treats!
What Makes This a Favorite
After making this for so many people, I can tell you exactly why everyone asks for the recipe. It's got that perfect mix of soft bread inside and sweet cinnamon coating outside that just works. And it's super friendly for beginners too. Just wait till you smell it baking!
Keeping Your Loaf Fresh
The trick to keeping that just-baked taste is how you store it. I use an airtight bread box, but for freezing, make sure you wrap it thoroughly. You'll be amazed how good it tastes even months later when you pull out a slice!
Ways to Enjoy It
I love this bread warmed up a bit with coffee for breakfast. When I'm hosting holiday get-togethers, I'll set up a nice display with fresh fruit and some whipped cream on the side. Want it for dessert? Try it toasted with a scoop of vanilla ice cream on top—so good!
Mini Versions for Crowds
When I'm feeding a bunch of people, I usually go with muffins instead. They're already in perfect portions and so fun to eat! Just keep an eye on them since they bake quicker than the whole loaf. Rolling them in that cinnamon sugar while they're still warm is the best part!
Switch Up Your Ingredients
I've played around with this recipe tons over time. Almond milk works great if you don't do dairy, and you can swap in some applesauce for butter to lighten it up. The recipe doesn't mind if you tweak it, so feel free to make changes that work for you!
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Frequently Asked Questions
- → Why is mixing lightly so important?
If you mix too much, the gluten stiffens and makes the loaf chewy. For a soft texture, combine ingredients just until mixed.
- → How can I tell if it's done baking?
Stick a toothpick into the middle—if it comes out with a few crumbs, and the loaf feels firm to the touch, it's ready.
- → Will this keep well overnight?
Yep! Store at room temperature in a tight wrap, and it stays fresh for 3-4 days. The sugar crust keeps the outside crunchy.
- → Why coat the warm loaf with sugar?
Heat helps the butter and sugar meld better, so the crust sticks beautifully. Let it cool completely before cutting.
- → Does this freeze OK?
Totally! Freeze up to 3 months in an airtight wrap. When thawed, coat with the sugar mix so the texture stays crisp.
Conclusion
This moist loaf bursts with vanilla and cinnamon flavor, coated in a crunchy sugar shell. A snickerdoodle fan's dream in every bite!