Can I make this Cinnamon Sugar Donut Sweet Bread without buttermilk?

Yes, if you don’t have buttermilk, you can make a substitute by adding 1/2 teaspoon of white vinegar to 1/2 cup of whole milk. Stir and let it sit for a few minutes to thicken. This will give your bread the same soft and moist texture as using buttermilk.

How do I store Cinnamon Sugar Donut Sweet Bread ?

To keep your Cinnamon Sugar Donut Sweet Bread fresh, store it in an airtight container or a Ziploc bag. It will stay fresh for up to 4 days at room temperature, and if refrigerated, it can last for 5 to 6 days. For longer storage, you can freeze it and enjoy it later

Can I substitute the molasses in the recipe?

If you don’t have molasses, you can substitute it with honey or maple syrup. While molasses contributes a deep, rich flavor, these alternatives will still provide sweetness and a touch of moisture. However, the molasses offers a unique richness, so the flavor might vary slightly.

Easy Cinnamon Sugar Donut Sweet Bread Recipe

Description

Cinnamon Sugar Donut Sweet Bread offers a delightful combination of soft, cake-like texture and the irresistible flavor of cinnamon sugar donuts. This quick bread recipe is easy to make and perfect for breakfast or dessert, with no yeast required.

Ingredients

Scale

¼ cup Oil (Canola)
¼ cup Butter (unsalted and softened)
1 cup Sugar
1 tsp Vanilla Extract
2 large Eggs (room temperature)
1 ½ cups All-Purpose Flour
1 tsp Baking Powder
½ tsp Salt
½ cup Buttermilk
½ tsp Molasses
½ tsp Cinnamon
Topping: ½ cup Butter (melted, unsalted)
¼ cup Light Brown Sugar (packed)
¼ cup Granulated Sugar
½ tsp Cinnamon

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Instructions

Preheat the oven to 350°F and spray a loaf pan with non-stick spray.
In a large bowl, combine butter, oil, and sugar. Mix until well combined.
Add eggs and vanilla extract, and beat until smooth.
Alternate adding dry ingredients and buttermilk to the wet mixture, mixing after each addition.
Scrape down the sides of the bowl and ensure the batter is smooth.
In a separate bowl, mix the cinnamon and molasses with a portion of the batter.
Spoon half of the plain batter into the loaf pan, followed by the molasses-cinnamon mixture, then spread the remaining batter on top.
Top with the remaining molasses mixture and swirl with a knife to create a marbled effect.
Bake for 40-45 minutes or until a toothpick comes out clean.
Allow the loaf to cool slightly before removing it from the pan.
Dip the loaf into melted butter and coat with cinnamon sugar topping.
Serve warm or allow it to cool completely.

Notes

To make buttermilk, add ½ tsp white vinegar to ½ cup whole milk and stir to thicken.
Store the bread in an airtight container for up to 4 days at room temperature or 5-6 days in the refrigerator.
If you prefer, you can use a sugar substitute in the topping, but be mindful of texture changes.
This bread can also be frozen for long-term storage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

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