A soft, cake-like loaf with a tender crumb and a thick, glossy glaze.
This Old-Fashioned Donut Loaf is a nostalgic twist on the classic donut, featuring a soft, cake-like texture with a thick vanilla glaze that hardens to a perfect shell.
Why you'll want it now, The thick vanilla glaze and nostalgic donut flavor make this loaf irresistible.
Why this recipe works
By combining the rich, buttery texture of a classic donut with the simplicity of a loaf, this recipe ensures a tender crumb and a satisfying, bakery-style glaze. The use of buttermilk adds moisture and tang, while a touch of nutmeg brings that signature old-fashioned donut flavor.
Equipment
8 x 4 in (20 x 10 cm) loaf pan
Mixing bowls
Electric mixer
Whisk
Cooling rack
Parchment paper
How to make it
Preheat the oven to 350°F (175°C). Grease and line an 8 x 4 in (20 x 10 cm) loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the glaze, whisk together the powdered sugar, whole milk, and vanilla extract until smooth.
Once the loaf is completely cool, pour the glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing.
Enjoy this delightful donut loaf with a cup of coffee for the perfect nostalgic treat.
How you'll know it's ready
You'll know the loaf is ready when a toothpick inserted into the center comes out clean and the top is lightly golden.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (165°C) and start checking for readiness a few minutes early, as the fan can speed up baking.
Frosting, filling & glaze notes
The glaze should be thick enough to coat the back of a spoon and fall in a slow ribbon when drizzled.
Troubleshooting
If the loaf is too dense, ensure your baking powder and soda are fresh.
If the glaze is too runny, add more powdered sugar until it reaches the desired consistency.
If the loaf is dry, check your oven temperature with an oven thermometer and ensure not to overbake.
If the glaze doesn't set, let it sit longer at room temperature until it hardens.
Storage
Store the loaf in an airtight container at room temperature for up to 3 days.
Make ahead
The loaf can be made a day in advance; glaze just before serving for the best texture.
Variations
Add a teaspoon of cinnamon for a spiced twist.
Substitute almond extract for a different flavor profile.
Top with crushed nuts for added texture.
Frequently asked questions
Can I use a different type of milk for the glaze?
Yes, you can use any milk, but whole milk provides the richest flavor and texture.
How do I prevent the loaf from sticking to the pan?
Grease the pan well and line it with parchment paper for easy removal.
Can I freeze the loaf?
Yes, wrap the cooled loaf tightly in plastic wrap and foil before freezing. Thaw at room temperature.
What if I don't have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories320
Total Fat12 g
Saturated Fat7 g
Cholesterol55 mg
Sodium190 mg
Total Carbohydrate50 g
Dietary Fiber1 g
Total Sugars35 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
