Moist Donut Bread with Glaze Perfect for Breakfast or Dessert
This donut bread with glaze is soft, moist, and topped with a sweet vanilla glaze that melts into every bite. 🍩🍞
Servings 12
Ingredients
Bread
- 250 g all-purpose flour 2 cups
- 300 g granulated sugar 1½ cups
- 10 g baking powder 2 tsp
- 2.5 g kosher salt ½ tsp
- 0.5 g ground nutmeg ¼ tsp
- 306 g whole milk 1¼ cups
- 1 large egg room temperature
- 28 g unsalted butter melted (2 tbsp)
- 15 ml vanilla extract 1 tbsp
Vanilla Glaze
- 250 g confectioners’ sugar 2 cups
- 60 –75 ml milk or heavy cream 4–5 tbsp
- 5 ml vanilla extract 1 tsp
- 1 pinch kosher salt optional
Instructions
- Begin by heating your oven to 350°F so it is perfectly warmed when the batter is ready. Prepare an 8½ x 4½-inch loaf pan with a light coating of nonstick baking spray, making sure to cover the corners well.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and a touch of ground nutmeg until everything is evenly blended. The nutmeg gives the loaf that lovely old-fashioned bakery aroma.
- In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth and fully combined. Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula just until the flour disappears. Do not overwork the batter, a light hand keeps the loaf tender. The mixture will look slightly loose, and that is exactly how it should be.
- Pour the batter into the prepared loaf tin and smooth the top so it bakes evenly from edge to edge.
- Bake for 60 to 70 minutes, until the loaf rises beautifully with a rich golden top. To check for doneness, insert a toothpick into the center, it should come out with a few soft crumbs but no wet batter.
- Once baked, let the loaf rest in the pan for about 10 minutes to settle. Carefully remove it from the tin and place it on a wire rack set over parchment paper, which will catch every bit of the sweet glaze later on.
For the glaze
- Whisk together the confectioners’ sugar, vanilla, salt, and 4 tablespoons of milk in a medium bowl until smooth and glossy. If the glaze feels too thick, add a little more milk, just half a tablespoon at a time, until it pours easily while still remaining thick enough to coat the loaf generously.
- While the bread is still slightly warm, spoon the glaze all over the top, letting it slowly run down the sides. For that classic bakery-style donut finish, you may dip the top directly into the glaze or add an extra layer once the first coating settles.
- Leave the glaze to set for 20 to 30 minutes before slicing. The result is a soft, buttery loaf with a sweet vanilla finish that tastes just like an old-fashioned glazed donut fresh from the bakery.