Glazed Donut Bread is a soft, sweet breakfast quick bread with a warm vanilla glaze that drips down the sides. It’s inspired by my Cinnamon Sugar Donut Bread, but with a smooth vanilla glaze instead of cinnamon sugar. (My Apple Cider Donut Bread has been a HUGE hit too!) It is perfect for breakfast, brunch, or a sweet snack. This easy loaf is simple to make and will delight the whole family!
Ingredients & Substitutions
- All-Purpose Flour: Provides structure while keeping the bread tender. Be careful not to overmix once combined with wet ingredients to maintain a soft, donut-like crumb.
- Granulated Sugar: Sweetens the bread and contributes to its soft, tender texture.
- Baking Powder: Helps the bread rise for a light, airy texture.
- Ground Nutmeg: Adds a warm, nutty flavor that complements the vanilla glaze. You can swap in cinnamon or a cinnamon-nutmeg blend in a pinch.
- Whole Milk: Provides moisture and contributes to a soft, rich texture. Lower-fat milk will work, but may slightly change the tenderness.
- Egg: Large, room-temperature eggs help the bread rise evenly and stay light.
- Butter: Unsalted butter adds richness and flavor to the bread. If using salted butter, reduce the kosher salt in the recipe slightly.
- Vanilla Extract: Enhances the overall flavor of the bread and pairs beautifully with the vanilla glaze.
- Vanilla Glaze: Creates a smooth, shiny topping. Heavy cream gives a richer, glossy finish, but milk works perfectly. I like to add a pinch of salt to enhance the flavor, but you can leave that out if preferred.
FAQs
Can I make Glazed Donut Bread into muffins?
Yes! You can turn this into Glazed Donut Muffins. Line a muffin tin with paper liners or grease well. Fill each cup about two-thirds full with batter and bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean. Glaze the muffins while they’re slightly warm for that classic donut finish. Check out my Cinnamon Sugar Donut Muffins, too.
Can I make this bread ahead of time?
Absolutely! Bake the bread, cool completely, and store in an airtight container at room temperature for 2 to 3 days. You can also freeze the unglazed bread for up to 2 months; thaw before glazing.
Can I use 2% milk or another milk instead of whole milk?
Yes, 2% milk works fine. Whole milk gives the richest, most tender texture, but the loaf will still be soft and delicious with lower-fat milk.
Can I make the glaze ahead of time?
Yes! You can make the glaze while the bread is cooling, or even ahead of time, and keep it in the fridge. If it thickens too much, whisk in a little milk or cream until pourable.
Can I add extra flavors to the glaze?
Definitely! A little almond extract or a sprinkle of cinnamon in the glaze adds a nice twist. You can also try flavored extracts like maple or bourbon for a fun variation.
Can I make this dairy-free or vegan?
Yes, with some swaps. Use a plant-based milk (like oat or almond), vegan butter, and an egg replacement (like flax or chia egg). The texture will be slightly different but still tasty.
How to Serve Glazed Donut Bread
- Breakfast or Brunch: Slice thick for a sweet start to the day. Pair with coffee, tea, or milk.
- Snack or Dessert: Serve slightly warm with butter, cream cheese, or more glaze drizzled on top for indulgence.
- Extra Flavor & Texture: Sprinkle with cinnamon sugar, chopped nuts, or mini chocolate chips before the glaze sets for added crunch and sweetness.
How to Store Glazed Donut Bread
Room Temperature (Recommended): Keep the bread in an airtight container or wrapped tightly in plastic wrap for up to 2 to 3 days. This keeps the bread soft, tender, and perfectly moist.
Refrigerator (Not Recommended): Storing the bread in the fridge can dry it out and change the texture, so it’s best to avoid refrigeration unless necessary.
Freezer: Wrap the unglazed bread tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature, then glaze before serving for a fresh-baked finish.
Tip: Glazing the bread fresh after thawing keeps the top shiny, soft, and delicious.
Donut Breads
Cinnamon Sugar Donut Bread
Cinnamon Sugar Donut Bread is a delightful fusion of a traditional loaf of bread and the sweet indulgence of a sugar donut!
Apple Cider Donut Bread
This Apple Cider Donut Bread is tender, cozy, and full of apple cider flavor, with warm apple pie spice in every bite. After baking, I pour apple cider over the warm loaf and sprinkle it with a cinnamon-sugar topping for that perfect “donut” finish… slightly crisp on the outside, soft and moist inside!
Chocolate Donut Bread
This Chocolate Donut Bread is a deliciously soft and moist treat with rich chocolate flavor, a crunchy, sweet sugar topping, and smooth milk chocolate ganache. It’s like combining the best parts of a chocolate donut and a loaf of bread into one irresistible snack!
Glazed Donut Bread
Ingredients
Bread
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 ¼ cups (306 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Vanilla Glaze
- 2 cups (250 g) confectioners’ sugar
- 4 to 5 tablespoons milk, or heavy cream for richer glaze
- 1 teaspoon vanilla extract
- 1 pinch kosher salt, optional (enhances flavor)
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and ground nutmeg.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until well combined.
- Pour the milk mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be a bit runny.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few crumbs and the top is golden brown.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and place it on a wire rack set over parchment paper (to catch drips).
Glaze
- In a medium bowl, whisk together confectioners' sugar, 4 tablespoons milk, vanilla extract, and a pinch of salt until smooth. If too thick, add milk ½ tablespoon at a time until pourable. (It should be thick but drizzle easily.)
- While the bread is still slightly warm, pour or spoon the glaze generously over the top, letting it drip down the sides. For full donut-style coverage, you can dip the top directly into the glaze or brush on extra layers.
- Let the glaze set for 20 to 30 minutes before slicing and serving.
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