04/14/2026
Glazed doughnut bread
(Recipe below.)
2 cups all-purpose flour
1 ½ cups sugar
2 tsp baking powder
½ tsp kosher salt
¼ tsp ground nutmeg
1 ¼ cups whole milk
1 large egg, room temp.
2 tbsp butter,melted
1 tbsp vanilla extract
Glaze
2 cups confectioners’ sugar
4 to 5 tbsp milk, or heavy cream for richer glaze
1 tsp vanilla extract
Instructions
Preheat oven to 350°
Line bread pan with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and ground nutmeg.
In a separate bowl, whisk together milk, egg, melted butter, and vanilla until well combined.
Pour the milk mixture into the flour mixture and stir gently until just combined. Do not over mix; the batter should be a bit runny.
Pour the batter into the parchment lined loaf pan.
Bake for 60 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 cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and remove the parchment paper and place it on a wire rack set over parchment paper (to catch drips).
Glaze
In a medium bowl, whisk together confectioners' sugar, 4 tbsp milk, vanilla extract, and a pinch of salt until smooth. Add a little if too thick.
While the bread is still warm, spoon the glaze generously over the top, letting it drip down the sides. Let the glaze set for 20 to 30 minutes before slicing.
I also made a lemon glaze donut bread and just switched the vanilla to lemon and added lemon juice and zest to the glaze.