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I gotta tell you about my go-to comfort treat! This Cinnamon Sugar Loaf combines all the yummy stuff from donuts but in a super easy bread form. I came up with this one morning when I wanted donuts but felt too lazy to fry anything. What I got was this amazing bread that makes your house smell wonderful and tastes just like those sugar-covered donuts we all love!
Tasty and Straightforward
What's so great about this is how easy it is. I've been baking for years and learned that the simplest stuff often turns out the best. You'll only need basic items from your pantry, but they work together to make something awesome. Even my friends who barely know how to turn on an oven have made this without any trouble!
Must-Have Elements
- All-purpose flour: 2 cups (250 g) – Just scoop flour into your measuring cup and level it off for the right amount.
- Granulated sugar: 1 ½ cups (300 g) – You'll use this in both the bread 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 a lovely smooth feel.
- 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 – Makes everything taste richer.
- Vanilla extract: 1 tablespoon – Adds that extra bit of flavor magic.
- Granulated sugar (for the topping): ½ cup (100 g) – Creates that sweet crunch on the outside.
- Ground cinnamon: 1 teaspoon – The star flavor that makes this bread so good.
- Ground nutmeg: ½ teaspoon – Brings a cozy warmth to the topping.
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Quick Instructions for Foolproof Results
- Get your oven hot and loaf pan ready
- Set your oven to 350°F (177°C). Coat an 8 ½ x 4 ½-inch loaf pan with cooking spray so your bread comes out clean.
- Throw together your dry stuff
- In a big bowl, mix 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt until they're all mixed up.
- Blend your wet stuff
- In another bowl, mix 1 ¼ cups of whole milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 tablespoon of vanilla extract until they look smooth.
- Put everything together
- Add your wet stuff to your dry stuff and stir just enough to mix them. Don't go crazy with the mixing or your bread won't be as fluffy. The batter will look pretty thin.
- Get it in the oven
- Pour your batter into the greased pan, making sure it's even. Bake for 60-70 minutes until a toothpick comes out mostly clean and the top looks golden. Let it sit in the pan for 10 minutes before you take it out.
- Make your coating
- While your bread cools a bit, melt ¼ cup of unsalted butter. Mix ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg in a bowl.
- Cover it with sugary goodness
- Brush your warm bread with the melted butter, then sprinkle that cinnamon-sugar mix all over it. Turn the loaf around to get sugar on all sides.
Keeping It Fresh and Serving Ideas
At my place this bread doesn't stick around long! But when we do have some left I keep it in my trusty sealed container on the counter. You can also freeze it if you wrap it up good. I love having a slice warmed up a bit with my morning coffee.
Bite-Sized Option
I sometimes make these as little muffins 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 always grab their own little treat right away!
What Makes This So Great
I've passed this recipe to so many people now and I can tell you why everyone wants it. It's got that perfect mix of soft bread inside and sweet cinnamon crunch outside that nobody can resist. And it's so easy even first-time bakers nail it every time. Just wait till you smell it cooking!
Keeping Your Loaf Fresh
To keep that just-baked taste, you gotta store it right. I use an airtight container, but if you want to save it longer, wrap it tight and pop it in the freezer. It's so good to grab a piece months later and find it tastes just as yummy as when you first made it!
Ways to Enjoy It
I love eating this bread a little warm with coffee in the morning. When I have people over for brunch, I'll put out some fresh fruit and whipped cream to go with it. And for a real treat? Try it toasted with some vanilla ice cream on top. So good you won't believe it!
Mini Version
When I cook for a bunch of people, I often make muffins instead. They're the perfect size and super fun to eat! Just watch them carefully since they bake faster than the whole loaf. There's nothing better than rolling those warm muffins in cinnamon sugar. Everyone loves them!
Swapping Ingredients
I've tried tons of different versions over time. Almond milk works great if you can't do dairy, and you can use applesauce instead of some butter to make it lighter. This recipe doesn't mind if you change things up a bit, so feel free to try your own ideas!
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Frequently Asked Questions
- → Why shouldn't I overmix the batter?
Mixing too much creates gluten that makes your bread tough and chewy. Just stir until everything's combined for the softest texture.
- → How do I know when the bread is done?
Stick a toothpick in the middle and it should come out with just a few crumbs. The top should look golden and feel firm when you lightly touch it.
- → Can I make this ahead of time?
Definitely! The bread stays fresh for 3-4 days when wrapped well at room temperature. That sugar coating actually helps keep the outside nice and crispy.
- → Why add the sugar coating while warm?
The heat from the fresh bread helps the butter and sugar stick better by slightly melting them. Be sure to let it cool all the way before you cut into it.
- → Can I freeze this bread?
You bet! Wrap it tight and pop it in the freezer for up to 3 months. Let it thaw completely, then add the sugar coating for the best outcome.
Conclusion
A wonderful no-yeast bread that brings all the charm of snickerdoodle cookies, featuring a soft, vanilla-rich interior wrapped in a crackling cinnamon-sugar shell.