Easy Baked Cinnamon Doughnuts with Vanilla Glaze
You know, there are some recipes that just *feel* like home. They’re the ones you pull out when you need a little comfort, when you’re celebrating something small, or even just when that 3 PM craving hits and you don’t want to deal with a whole cake. For me, that recipe is this Zucchini Bread with Cream Cheese Swirl. It’s not just any zucchini bread, oh no. This one has a little something extra that makes it utterly irresistible. It’s incredibly moist, packed with warm spice, and then, BAM, you get that tangy, creamy ribbon of cream cheese running through it. It’s like a hug in bread form, and honestly, it’s way easier than you might think. If you’ve ever tried my famous Chocolate Chip Banana Bread, this has a similar cozy vibe, but with a delightful twist that makes it feel a bit more special. I’ve made this countless times for family gatherings, bake sales, and just because, and it *never* disappoints. The smell alone when it’s baking is enough to make anyone happy. Seriously, get ready to have your new favorite go-to recipe!
What is Zucchini bread with cream cheese swirl?
So, what exactly *is* this magical creation? At its heart, it’s a wonderfully moist and tender quick bread that uses grated zucchini as its secret weapon. Don’t let the “zucchini” part scare you off! It doesn’t taste like vegetables at all. The zucchini basically melts into the batter, adding incredible moisture and a subtle earthiness that balances the sweetness perfectly. It’s the kind of ingredient that makes people say, “Wow, what’s your secret?” But the real star, the thing that elevates it from good to absolutely unforgettable, is the cream cheese swirl. We’re talking about a simple, tangy cream cheese mixture that you swirl through the batter before baking. Think of it as a super-easy, incredibly delicious cheesecake ribbon right inside your bread. It’s essentially a delightful mashup of classic zucchini bread and a decadent cheesecake, all baked into one perfect loaf. It’s comfort food with a touch of elegance, and it’s ridiculously easy to whip up.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll fall head-over-heels for this recipe? First off, the flavor is just out of this world. You get that comforting, warm spice from cinnamon and nutmeg, a natural sweetness that isn’t overpowering, and then, that creamy, slightly tangy burst from the cream cheese. It’s a flavor combination that’s both familiar and exciting. And the texture? Pure perfection. It’s incredibly moist and tender thanks to the zucchini, but it’s not dense or heavy. It’s light enough for breakfast but rich enough for dessert. What I also absolutely adore about this recipe is its sheer simplicity. Honestly, if you can stir a few ingredients together, you can make this. There are no fancy techniques required, and it comes together in less time than it takes to decide what to watch on TV. Plus, it’s surprisingly budget-friendly. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. It’s a lifesaver for when you need a treat without breaking the bank. And talk about versatile! You can enjoy this warm with a cup of coffee, as a snack for the kids after school, or even dress it up a bit for a dessert. It’s so much better than those dry, crumbly versions you might have tried. This one is a true winner, and once you make it, you’ll understand why it’s become a staple in my kitchen. It’s honestly more satisfying than a lot of other baked goods I’ve tried, and the kids ask for it all the time!
How do you make Zucchini bread with cream cheese swirl?
Quick Overview
This recipe is all about simplicity and deliciousness. We’ll start by whisking together our dry and wet ingredients separately, then combine them just until they come together. While that’s happening, we’ll whip up a quick, luscious cream cheese mixture. Then, it’s just a matter of layering the batter and cream cheese into your pan and giving it a beautiful swirl. Pop it in the oven, and in under an hour, you’ll have the most incredible, moist, and flavorful zucchini bread you’ve ever tasted, complete with those irresistible cream cheese ribbons. It’s a straightforward process that guarantees a stunning result, even if you’re a beginner baker. Trust me, it’s a crowd-pleaser!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I always use King Arthur’s, it’s my favorite)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (use the good stuff, it makes a difference!)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional, but I love the extra warmth)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find it perfect)
2 large eggs, at room temperature
1 cup vegetable oil or melted unsalted butter (I’ve used both, oil makes it super moist, butter adds a nice flavor)
1 teaspoon pure vanilla extract
2 cups grated zucchini, about 2 medium zucchini (make sure to squeeze out some moisture!)
1/2 cup chopped nuts like walnuts or pecans (optional, but a nice crunch! My kids love them in)
For the Filling:
4 ounces cream cheese, softened (full-fat is best for creaminess!)
1/4 cup granulated sugar
1 large egg yolk (this makes it super rich and smooth)
1/2 teaspoon pure vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or cream (start with 2, add more for thinner glaze)
1/2 teaspoon pure vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is a crucial step to ensure even baking. While the oven is heating up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little flour. This extra step guarantees that your beautiful loaf won’t stick. For an extra layer of insurance, you can also line the bottom with parchment paper, leaving a little overhang on the sides to make lifting it out a breeze. This is a trick I learned after a few loaves decided to become one with the pan!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Give it a good whisk to make sure everything is evenly distributed. This step is important because it ensures that your leavening agents and spices are spread throughout the batter, so you don’t end up with pockets of baking soda or spice. It also helps aerate the flour a bit, which contributes to a lighter texture.
Step 3: Mix Wet Ingredients
In a larger bowl, you’ll combine the sugar, eggs, oil (or melted butter), and vanilla extract. Whisk them together until everything is well combined and the mixture is nice and smooth. This is where you really start to build the flavor and moisture base of your bread. Make sure your eggs are at room temperature if possible; they incorporate better this way. If I forget to take them out, I just pop them in a small bowl of warm water for about 5 minutes.
Step 4: Combine
Now, it’s time to bring those wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if you’re using a mixer) or gently folding with a spatula until *just* combined. Here’s the golden rule of quick breads: do NOT overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. You want to see just a few streaks of flour remaining. Then, gently fold in your grated zucchini and chopped nuts (if using). The batter will be thick, but that’s exactly what you want.
Step 5: Prepare Filling
While your batter is resting, let’s make that dreamy cream cheese swirl. In a small bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a hand mixer for this, or just a whisk and some elbow grease! Then, beat in the sugar, egg yolk, and vanilla extract until it’s completely smooth and lump-free. This mixture should be thick but pourable. If it seems too stiff, you can add a tiny splash more milk.
Step 6: Layer & Swirl
Now for the fun part! Pour about half of the zucchini bread batter into your prepared loaf pan and spread it out evenly. Dollop about half of the cream cheese filling over the batter. Then, pour the remaining zucchini batter over the cream cheese layer, spreading it gently. Dollop the rest of the cream cheese filling on top. Now, grab a butter knife or a skewer and gently swirl the cream cheese mixture into the batter. Don’t over-swirl; you want distinct ribbons of cream cheese, not a muddy mess. A few figure-eights or random strokes will do the trick. It looks so pretty even before it bakes!
Step 7: Bake
Pop that beautiful loaf into your preheated oven. Bake for 50-65 minutes. The exact time will depend on your oven, so start checking around the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (avoiding the cream cheese pockets). If the top starts to brown too quickly, you can loosely tent it with aluminum foil. The aroma that fills your kitchen during this time is simply divine!
Step 8: Cool & Glaze
Once it’s baked to perfection, take the loaf out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the loaf onto a wire rack to cool completely. This is important! If you try to glaze a warm loaf, the glaze will melt right off. While the bread is cooling, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until you have a smooth, drizzly glaze. You want it thick enough to coat the bread, but thin enough to pour easily. Once the bread is completely cool, drizzle the glaze generously over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and enjoy! I like to use a serrated knife for a clean cut. Serve slices warm or at room temperature. The contrast between the slightly warm, moist bread and the cool, tangy glaze is just heavenly. It’s perfect on its own, but if you want to get fancy, a tiny dollop of whipped cream or a scoop of vanilla ice cream alongside wouldn’t hurt anyone!
What to Serve It With
This Zucchini Bread with Cream Cheese Swirl is so versatile, it fits into almost any occasion! For a casual breakfast, I love it simply sliced and enjoyed with a big mug of my favorite coffee. It’s not overly sweet, so it feels perfectly acceptable as a morning treat. For a slightly more elaborate brunch, I’ll serve it alongside fresh fruit salad and maybe some crispy bacon. It adds a lovely sweet and comforting element to the spread. When we’re having it as dessert, I sometimes warm up a slice slightly and serve it with a small scoop of vanilla bean ice cream or a dollop of mascarpone cheese. It’s a delightful little indulgence! And for those cozy snack times, especially when it’s chilly outside, a thick slice of this bread, perhaps with a glass of cold milk, is pure comfort. My kids also love it with a smear of butter, which is an old-school favorite in my house. It’s the kind of treat that makes everyone feel a little bit special, no matter how you serve it.
Top Tips for Perfecting Your Zucchini Bread with Cream Cheese Swirl
I’ve learned a few things over the years of making this, so I wanted to share some of my favorite tricks to ensure your loaf turns out absolutely perfect. First, for the zucchini prep: don’t skip squeezing out the excess moisture! You can do this by grating the zucchini into a fine-mesh sieve set over a bowl and pressing down with a spatula, or by wrapping it in a clean kitchen towel or paper towels and wringing it out. Too much moisture will make your bread soggy. Regarding mixing advice: remember, gentle is key. Overmixing is the enemy of tender quick breads. Mix the wet and dry ingredients until *just* combined, and then fold in the zucchini. You don’t want a super smooth batter; a few lumps are totally fine. For swirl customization: when you’re swirling the cream cheese, don’t go too deep into the batter. You want those beautiful ribbons to be visible on the top and throughout the slices. A few gentle passes with a knife are all you need. If you want to get really artistic, you can try different swirling patterns! For ingredient swaps: I’ve experimented with using whole wheat flour (about half and half with all-purpose) and it works well, giving it a slightly heartier texture. You can also try a dairy-free milk like almond milk for the glaze – I found it made the glaze even creamier! For baking tips: always trust your oven. If your loaf is browning too quickly on top, loosely tent it with foil. And the toothpick test is your best friend for checking doneness. For glaze variations: if you don’t have milk on hand, you can use lemon juice for a slightly tarter glaze, or even orange juice for a fruity twist. You can also skip the glaze altogether and just dust with powdered sugar once cooled for a lighter finish. I’ve even added a touch of espresso powder to the glaze for a coffee-lover’s dream!
Storing and Reheating Tips
This zucchini bread is so good, you might actually have leftovers, and that’s where proper storage comes in handy! At room temperature, it’s best to keep it in an airtight container or tightly wrapped in plastic wrap. It should stay fresh and delicious for about 2-3 days, though it’s usually gone before then in my house! If you need to store it for longer, refrigerator storage is your best bet. Wrap the loaf tightly in plastic wrap, and then again in aluminum foil, or store it in a sturdy airtight container. It will stay good in the fridge for up to a week. When you’re ready to enjoy a slice from the fridge, you can eat it cold, or gently warm it up. For freezer instructions, this bread freezes beautifully! I like to slice it first, which makes thawing individual slices super convenient. Wrap each slice tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. It can stay in the freezer for up to 3 months. To thaw, just unwrap and let it sit at room temperature for about 30 minutes, or gently warm it in a toaster oven or microwave. Regarding glaze timing advice: if you plan to freeze your bread, I highly recommend waiting to add the glaze until *after* you’ve thawed it. Glazing before freezing can sometimes make the glaze watery upon thawing. For refrigeration, the glaze usually holds up well for a few days.
Frequently Asked Questions
Final Thoughts
I really hope you give this Zucchini Bread with Cream Cheese Swirl a try. It’s more than just a recipe to me; it’s a little piece of comfort that I love sharing. It’s proof that you can take something simple like zucchini and turn it into something truly special, especially with that glorious cream cheese swirl. The combination of moist, spiced bread with that tangy, creamy ribbon is just pure bliss. It’s one of those recipes that makes your kitchen smell amazing and always brings smiles to people’s faces. If you enjoyed this recipe, you might also love my classic Blueberry Muffins or my Lemon Poppy Seed Loaf – they have that same homemade goodness! I can’t wait to hear how your Zucchini Bread with Cream Cheese Swirl turns out. Don’t be shy about leaving a comment below with your thoughts or any variations you tried! Happy baking, friends!
cinnamon doughnuts
Ingredients
Method
- Preheat oven to 350˚F.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
- Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Add the milk mixture into the flour mixture; mix until combined.
- Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and immediately invert the pan onto a cooling rack.
- While the doughnuts are cooling, begin to work on the glaze.
- Place all the glaze ingredients in a small saucepan and cook over medium-heat, whisking constantly just until combined and no lumps appear.
- Set the saucepan over a bowl filled with hot water.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
- Give it a few minutes before you dig in.
