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This fluffy butter and cinnamon sugar bread turned my boring weekends into something to look forward to. The best part comes when you take that hot, just-baked loaf, coat it with melted butter and roll it in a sweet cinnamon-nutmeg sugar mix. Every bite brings back memories of donut shops but in an easy-to-slice loaf that goes perfectly with your hot morning brew.
I came up with this when my children were asking for donuts and I wasn't in the mood to deal with hot oil. These days they ask for this bread every week, and we've made it our Saturday ritual while lounging in PJs watching morning cartoons.
What You'll Need
- All purpose flour: Gives just the right foundation for this bread without making it too heavy
- Granulated sugar: Adds the right amount of sweetness to both the bread and outer coating for that real donut taste
- Baking powder: Makes sure your bread puffs up nicely for a soft and airy texture
- Whole milk: Brings extra creaminess and moisture so don't swap it for lower fat options
- Large egg: Holds everything together and helps create that soft inside texture
- Unsalted butter: Adds a rich flavor to both the mix and coating so get good quality if you can
- Vanilla extract: Makes all the other flavors pop so go for real vanilla instead of the fake stuff
- Ground cinnamon: Brings that familiar donut shop taste so look for one that smells really strong
- Ground nutmeg: The hidden hero that makes people think they're eating an actual donut
Cooking Walkthrough
- Get Everything Ready:
- Set your oven to 350°F and give your bread pan a good coating of non-stick spray all over. Don't miss any spots or you'll lose bits of that tasty crust when it sticks.
- Blend The Dry Stuff:
- In a big bowl, stir flour, sugar, baking powder and salt together until they're totally mixed. This way you won't bite into any bitter spots and your bread will have the same texture throughout.
- Put Wet Items Together:
- In another bowl, mix milk, egg, melted butter and vanilla until they look smooth. Try to have your egg not too cold so your melted butter doesn't turn solid when they meet. You want everything to look the same with no streaky parts.
- Mix It All Up:
- Pour your wet mix into your dry mix and stir gently with a spatula, using about 10-15 gentle folding motions. The batter can be a bit lumpy but shouldn't have any dry flour showing. If you mix too much, your bread will end up tough.
- Cook It Right:
- Pour everything into your greased pan, making it level with your spatula. Put it on the middle shelf of your hot oven and let it cook for 60-70 minutes. Start checking after 55 minutes by poking the middle with a toothpick. It's done when the toothpick comes out mostly clean and the top looks golden brown.
- Add The Special Topping:
- Let it cool for 10 minutes in the pan, then carefully take it out and put it on some parchment paper. While it's still warm, brush butter all over it, getting into every crack. In a separate bowl, mix sugar, cinnamon and nutmeg well, then cover the whole buttered loaf with this mix. Turn the bread to get sugar on all sides, creating that classic donut outside that makes everyone love this recipe.
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What I love most about this bread is how the crunchy, sweet outside matches with the soft, fluffy inside. It takes me back to weekends at my grandma's house when she'd bake goodies and serve them with hot cocoa. Those memories pushed me to come up with this recipe that mixes her traditional baking with today's need for something quick.
Keeping It Fresh
To keep your bread tasting its best, wrap it in plastic once it's completely cool, then cover that with foil to lock in the texture. Though it can last nearly a week in the fridge, this bread really shines when eaten at room temp. If you do refrigerate it, let it sit out about 20 minutes before eating to get back that wonderful softness.
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Tiny Tasty Loaves
This mix works great in small loaf pans if you want single servings or cute gifts. Split the batter between four greased mini pans and bake for about 30-35 minutes instead. The smaller size means more of that sugary coating in each bite, making them even more delicious. These little loaves make great presents for teachers or nice additions to care packages.
Fun Flavor Twists
Switch up this basic recipe by trying different flavors. Add some orange zest and cardamom for a citrusy kick or throw in chocolate chips and a bit of espresso powder for a coffee-chocolate version. You can even put a thin layer of cinnamon sugar mixture in the middle of your batter for a nice surprise when you cut into it. During autumn, mix in small diced apples and extra cinnamon to make it taste like those apple cider donuts everyone loves.
Ways To Serve It
While it tastes amazing by itself, this bread becomes an awesome dessert when warmed slightly and topped with vanilla ice cream. For brunch, cut it into slices and arrange them on a fancy serving plate with fresh berries and whipped cream. When you have company over, try putting slices under the broiler for a minute to crisp up that sugar coating again, making a nice crunch that goes well with the soft middle.
Frequently Asked Questions
- → What makes Sweet Spiced Sugar Bread special?
This bread is soft and fluffy with a sugary coating that tastes like your favorite cinnamon donut. It’s a fun mix of textures and flavors in each bite!
- → Can I swap out the milk in this recipe?
For best texture and flavor, whole milk works great. But if needed, alternatives like almond or oat milk will also work—they might just make it a bit less soft.
- → How do I keep Sweet Spiced Sugar Bread fresh?
You can leave it at room temperature in a sealed container for 1-2 days. For longer storage, refrigerate it for up to 5 days or freeze it for a month to save the taste.
- → Is it possible to bake this bread as muffins?
Totally! Pour the batter into muffin liners and bake at 350°F for 20-25 minutes. After they’re done, sprinkle them with spiced sugar while warm.
- → What are some fun ways to serve this bread?
Start your morning with it alongside coffee, add it to your brunch table, or warm it up with a scoop of ice cream for dessert. It’s great by itself too!