Introduction: The No-Fry Donut

In the world of breakfast “regulations,” donuts usually require hot oil and a lot of patience. This Cinnamon Donut Loaf is a chef’s kiss to the busy baker. It captures the exact flavor profile of a cinnamon-sugar cake donut but in a convenient sliceable form. It is soooo good because it’s dense yet tender, with a buttery crust that “regulates” the sweetness perfectly.

This is a weeknight rescue for your cravings, providing a classy look on the cooling rack that will have the whole house smelling like a professional bakery. It’s simple, comforting, and destined to be your new favorite bread.

Ingredients: Your Sweet Toolkit

Gather these essentials for a soooo good spiced loaf:

• Dry Base: 1 1/2 cups all-purpose flour, 1/2 cup sugar, and 2 tsp baking powder.
• The Wet Mix: 1/2 cup milk, 1/4 cup melted butter, and 1 large egg.
• Spice & Flavor: 1 tsp vanilla extract and 1/2 tsp salt.
• The “Donut” Crust: 1/4 cup melted butter (for dipping), 1/2 cup sugar, and 1 tbsp ground cinnamon.

Instructions: The Bake and Dip Method