Go Back
A slice of donut bread on a white plate with a bite on a fork.
Print Pin
No ratings yet

Old-Fashioned Glazed Donut Bread

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 295kcal
Author Kristine Underwood

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 9x5 inch loaf pan with parchment paper.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sea salt, and nutmeg.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, Greek yogurt, milk, vinegar, and vanilla extract until smooth.
  • 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.
  • 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 slice | Calories: 295kcal | Carbohydrates: 65g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 229mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 94IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg