I’ll admit it. I don’t have the patience for making homemade donuts. I’ve tried so many times and it’s just not for me.

I know they’re delicious. I know they’re worth the effort. But by the time I’ve mixed the dough, waited for it to rise, rolled it out, cut out the donuts, waited again, fried them in batches, and glazed them one by one…I’ve completely lost interest.

This old-fashioned glazed donut bread, on the other hand? Now that’s exactly my speed.

It has that same nostalgic old-fashioned cake donut flavor with plenty of vanilla, just enough nutmeg, and a sweet glaze that sets perfectly on top. But instead of dealing with yeast and hot oil, you just stir everything together, pour it into a loaf pan, and let the oven do the work.

It’s simple, cozy, and tastes like something you’d pick up from the neighborhood bakery on a Saturday morning.

download our free

Meal Planner & Grocery List

dinner made easy

Why You’ll Love This Glazed Donut Bread

If you love old-fashioned glazed donuts but don’t love making them, this recipe is for you. It comes together with simple pantry staples, doesn’t require any special equipment, and bakes into a soft, tender loaf with that classic cake donut flavor. The thick vanilla glaze adds just the right amount of sweetness and creates that signature crackly finish everyone loves.

Ingredient Notes

• Use all-purpose flour and cornstarch instead of cake flour to create a softer, more tender crumb in this bread, using ingredients you probably already have. No one has to run to the store to make this bread.
• The oil keeps this loaf incredibly soft and moist, even the next day (or several days from now). Use a neutral oil like vegetable, canola, or even avocado.
• Use full-fat sour cream. It adds richness and helps create a velvety, tender crumb without making the loaf heavy.
• The milk provides just the right amount of moisture and richness. I think the glaze is best with heavy cream, but I often use whole milk or 2% depending on what I have in the fridge.
•  A little brown sugar adds moisture and depth without overpowering the classic glazed donut flavor. I usually use dark brown because that’s what I have, but either will work great.
• The nutmeg is small but important, so don’t skip it. It gives the loaf that unmistakable old-fashioned donut flavor without tasting overly spiced.
• I recommend using a good-quality vanilla extract for the best flavor. It really shines through in a simple recipe like this.

9×5 inch Loaf Pan

A sturdy 9×5 loaf pan that bakes evenly and is perfect for homemade loaf cakes and quick breads.

shop this

Step-By-Step Instructions

1. Preheat the oven to 350°F and grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch baking powder, baking soda, sea salt, and nutmeg.
3. In a separate bowl, whisk together the oil, sour cream, milk, egg, vanilla extract, granulated sugar, brown sugar until smooth. It’s okay to go crazy whisking at this stage.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. It is not okay to aggressively whisk at this point. The batter should be thick and may be a little lumpy (this is okay and actually what we’re going for).
5. Spread the batter evenly into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar, vanilla extract, sea salt, and 2 tablespoons of milk. Add additional milk, 1 teaspoon at a time, until the glaze is very thick but pourable.
8. Pour the glaze over the cooled loaf, allowing it to slowly drip down the sides. Let the glaze set for 20 to 30 minutes before slicing.

Recipe Tips & Notes

• Mix the batter just until combined, especially after the flour goes in. Overmixing can make the bread dense instead of soft and tender. If the batter is a little lumpy, that’s okay.
• Let the loaf cool for about 15 minutes before glazing. If it’s too hot, the glaze will melt right off and nobody wants that.
• Keep the glaze fairly thick so it sets into that classic donut-style coating instead of soaking completely into the bread (which is still good, just not as pretty).
• If needed, add extra milk one teaspoon at a time until the glaze reaches a thick, but pourable consistency.
• Add 1/2 teaspoon cinnamon to the bread batter for a slightly warmer spice flavor.
• Sprinkle the wet glaze with colorful sprinkles for birthdays or holidays.
• Swap the vanilla extract in the glaze for maple extract for a fun twist.
• I personally feel like this bread gets better after sitting for a day or so. It’s good fresh out of the oven of course, but it’s great a day or two later slightly reheated in the microwave for 8-10 seconds max (yes, I have this down to an exact science, haha).
• To reiterate, this bread is absolutely, positively, without a doubt best served warm (or reheated). Just trust me on this.

Storage & Freezing

Store leftover glazed donut bread tightly covered at room temperature for up to 3 days. If you’d like to keep it longer, store it in the refrigerator for up to 5 days and let slices come to room temperature before serving.

This bread also freezes really well. Just wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature whenever you’re ready for a slice. It’s also really good slightly reheated in the microwave.

Old-Fashioned Glazed Donut Bread

By: Kristine Underwood

This glazed donut loaf is soft, tender, and topped with a rich vanilla glaze that tastes just like your favorite bakery glazed donut. It's easy to make with simple pantry ingredients and perfect with a cup of coffee.

No ratings yet

Print Pin Email SaveSaved!

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 12 slices

Calories 295 kcal

Equipment

• 9×5 aluminum loaf pan

Ingredients

For the bread

• 2 cups flour (all-purpose, spooned and leveled)
• 2 TBS cornstarch
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp sea salt
• 1/4 tsp ground nutmeg
• 1/2 cup neutral oil (vegetable, canola, or avocado work well)
• 1/2 cup sour cream (full-fat)
• 1/2 cup milk (any kind, I use 2% usually)
• 1 egg
• 1 TBS vanilla extract
• 1 1/4 cup sugar
• 1/4 cup brown sugar

For the glaze

• 2 cups powdered sugar
• 3 TBS milk (or heavy cream, up to 4 tablespoons as needed)
• 2 tsp vanilla
• Pinch of fine sea salt

Instructions

• Preheat the oven to 350°F and grease or line an 9×5 inch loaf pan with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sea salt, and nutmeg.
  2 cups flour, 2 TBS cornstarch, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp sea salt, 1/4 tsp ground nutmeg
• In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, Greek yogurt, milk, vinegar, and vanilla extract until smooth.
  1/2 cup neutral oil, 1/2 cup sour cream, 1/2 cup milk, 1 egg, 1 1/4 cup sugar, 1/4 cup brown sugar, 1 TBS vanilla extract
• Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and smooth.
• Spread the batter evenly into the prepared loaf pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, vanilla extract, sea salt, and 2 tablespoons of milk. Add additional milk, 1 teaspoon at a time, until the glaze is very thick but pourable.
  2 cups powdered sugar, 3 TBS milk, Pinch of fine sea salt, 2 tsp vanilla
• Pour the glaze over the cooled loaf, allowing it to slowly drip down the sides. Let the glaze set for 20 to 30 minutes before slicing.
• Store leftover bread in an airtight container for 3-4 days or freeze for up to 3 months.

Notes

• Mix the batter just until combined. Overmixing can make the bread dense instead of soft and tender.
• Let the loaf cool for about 15 minutes before glazing. If it’s too hot, the glaze will melt right off.
• Keep the glaze fairly thick so it sets into that classic donut-style coating instead of soaking into the bread.
• If needed, add extra milk one teaspoon at a time until the glaze reaches a pourable consistency.
• Add 1/2 teaspoon cinnamon to the bread for a slightly warmer spice flavor.
• Sprinkle the wet glaze with colorful sprinkles for birthdays or holidays.
• Swap the vanilla extract in the glaze for maple extract for a fun twist.
• This bread is best after sitting for a day and it should be served warm.

Nutrition

Serving: 1 sliceCalories: 295kcalCarbohydrates: 65gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 20mgSodium: 229mgPotassium: 68mgFiber: 1gSugar: 27gVitamin A: 94IUVitamin C: 0.1mgCalcium: 60mgIron: 1mg