Does Cinnamon Sugar Donut Sweet Bread need yeast to rise?

No, this Cinnamon Sugar Donut Sweet Bread does not use yeast. It rises with baking powder, giving it a cake-donut texture rather than a traditional yeast bread crumb. This makes the recipe faster and easier while still delivering excellent height and softness.

Can I make Cinnamon Sugar Donut Sweet Bread without buttermilk?

Yes, you can easily substitute buttermilk. Mix regular milk with a small amount of vinegar or lemon juice and let it sit for a few minutes. This homemade substitute provides the acidity needed to keep the sweet bread tender and flavorful.

How should Cinnamon Sugar Donut Sweet Bread be stored?

Store Cinnamon Sugar Donut Sweet Bread in an airtight container at room temperature for up to four days. If refrigerated, it can last up to six days, though allowing it to come back to room temperature before serving will restore the best texture.

Can Cinnamon Sugar Donut Sweet Bread be frozen?

Yes, this sweet bread freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to two months and thawed at room temperature when ready to enjoy.

Cinnamon Sugar Donut Sweet Bread – Easy & Irresistible

Description

Cinnamon Sugar Donut Sweet Bread is a soft, cake-like quick bread that delivers the classic flavor of a cinnamon sugar donut in loaf form. Finished with a buttery cinnamon sugar coating, this easy homemade recipe is perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

1/4 cup canola oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon molasses
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (for topping)
1/4 cup light brown sugar, packed
1/4 cup granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

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Instructions

Preheat the oven to 350°F and spray a loaf pan with non-stick spray.
In a large bowl, mix the softened butter, oil, and sugar until well combined.
Add the eggs and vanilla extract, beating until smooth.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
Mix gently after each addition and scrape down the sides of the bowl.
Remove 1/2 to 3/4 cup of batter into a small bowl and stir in the molasses and cinnamon.
Spoon half of the plain batter into the loaf pan.
Add half of the molasses batter on top, then spread the remaining plain batter over it.
Spoon the remaining molasses mixture on top and swirl gently with a knife.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes, then carefully remove the loaf from the pan.
Dip the loaf in melted butter, then coat all sides with the cinnamon sugar topping.

Notes

This is a quick bread and does not require yeast.
For best flavor, coat the loaf with cinnamon sugar while still warm.
Store in an airtight container at room temperature for up to 4 days.
The bread can be refrigerated for up to 6 days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 627
Sugar: 51g
Sodium: 464mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 75g
Fiber: 1g
Protein: 6g
Cholesterol: 124mg