RECIPE: Cinnamon Sugar Donut Bread

Sugary cinnamon spice compines the texture of cake donut with fall flavors. Pair with a hot cup of coffee on a cold autumn morning for a match made in heaven.

INGREDIENTS
1⁄4 cup unsalted butter (softened)
1 cup granulated sugar
11⁄2 teaspoons vanilla extract
2 large eggs (room temperature)
1⁄4 vegetable oil
1⁄2 cup buttermilk
1 tablespoon light brown sugar
11⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
11⁄2 teaspoons cinnamon
Middle Cinnamon Layer:
1⁄2 cup unsalted butter (melted)
1⁄4 cup light brown sugar
1⁄4 cup granulated sugar
1 teaspoon cinnamon

Topping:
1 tablespoon melted butter
2 tablespoons sugar
1 teaspoon cinnamon

INSTRUCTIONS

Preheat oven to 350°. Grease your loaf pan.

Cream the softened butter, sugar, and light brown sugar until it is fluffy with a stand or handheld mixer. Use a spatula to scrap down the bottom and sides to ensure it is completely mixed.

Add eggs, vegetable oil, and vanilla, mixing until smooth. Pour in buttermilk and mix. In a separate bowl, mix dry ingredients (flour, baking powder, salt, cinnamon).

Combine dry ingredients in, mixing together Make the middle cinnamon mixture in a separate bowl, mixing together melted butter, light brown sugar, granulated sugar, and cinnamon.

Add half of the main batter to the greased loaf pan, spoon some of the cinnamon mixture in the middle, and add the remaining batter on top. Swirl the mixture together with a knife. Bake for 50–60 minutes (recommend checking it at 50 minutes to see if toothpick comes out mostly clean. If it doesn’t, check every 2 minutes until it does). Cool for 10 minutes. Make your topping mixture of cinnamon and sugar (mixing together). Brush the top with melted butter and sprinkle with your cinnamon sugar mix.