French Toast Old-Fashioned Donut Loaf
5.0 from 6 reviewsThis French toast old-fashioned donut loaf has the warm cinnamon, maple, vanilla, and buttery flavor of my favorite childhood breakfast, but the dense, tender crumb and crackly glaze of a bakery cake donut.
Maple emulsion, butter extract, and Maldon salt each do something specific here. Together they make the loaf taste unmistakably like French toast rather than an ordinary maple loaf - which is why this is the rare recipe where I encourage you not to omit or substitute anything.
For another cinnamon loaf, try my Snickerdoodle Donut Loaf.
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French Toast Mornings in Three Lakes
I am from Wisconsin, and every summer we visited my grandparents at their home in Three Lakes. So many of my favorite childhood memories include a lake, and the mornings always began the same way: French toast. Going up north meant I could eat all the French toast I wanted, and I absolutely took advantage of it.
I have not eaten eggs in years, but I was craving French toast exactly the way I remembered it in Three Lakes. Turning that memory into a donut loaf sounded a little silly, which is precisely why it needed to happen.
Everything about it worked. I cannot begin to tell you how spot-on it tastes. The maple, vanilla, cinnamon, butter, and little spark of flaky salt land exactly where they should. If you choose French toast over pancakes and waffles, this is the next dessert you need to make.
Ingredient notes
Key ingredients
Maple emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's maple bakery emulsion.
Don't skip the maple here! It brings that familiar maple-syrup flavor into the loaf and glaze without adding syrup. With the butter and vanilla notes, it's what makes each slice taste like French toast.
Butter extract
Butter extract is highly recommended. It supplies the savory, buttery breakfast note that separates this from being just another maple loaf.
Maldon flaky sea salt
A light finish of Maldon salt wakes up the savory side of French toast and echoes the flavor of salted butter. Add it immediately after glazing so it adheres.
Cinnamon and nutmeg
Cinnamon carries the familiar French toast warmth, while a restrained amount of nutmeg adds depth without making the loaf taste heavily spiced.
Plain unsweetened yogurt
Regular plain yogurt gives this egg-free loaf moisture, body, and the substantial but tender crumb of an old-fashioned cake donut.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use in this loaf.
Silk Unsweet Soymilk
The milk I use in this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for this streusel.
LorAnn Maple Bakery Emulsion
The maple emulsion I use in this loaf and glaze.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Maldon Sea Salt Flakes
The flaky sea salt I use to finish this loaf.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the cinnamon-maple batter, buttery streusel, vanilla-maple crackle glaze, and flaky salt come together in this French toast donut loaf.
Open the reel
Troubleshooting
If This Happens
The streusel feels soft or greasy
Return it to the refrigerator before layering the loaf. Cold butter helps the streusel keep its large clusters instead of melting into the batter.
The top is brown but the center is not ready
Tent the loaf loosely with foil and continue baking. Test the cake portion beside the middle streusel seam so the butter in that layer does not give you a misleading result.
It is taking a long time to bake
Every oven is different, and this deep loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The glaze is disappearing into the loaf
Let the loaf cool on the wire rack until warm but no longer hot before glazing. A hot loaf can melt the glaze instead of letting it settle into a thin crackly coating.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Storage
The cinnamon, maple, vanilla, butter, and salt come together beautifully overnight, so this loaf is especially good the next day.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Questions that come up
Is maple emulsion essential?
Yes. This is one of the rare recipes where I strongly encourage you not to omit or substitute it. The small amount of maple emulsion creates a clear maple flavor without adding moisture that would change the donut-like texture.
Can I use maple syrup instead of maple emulsion?
I do not recommend it. It would take a substantial amount of maple syrup to create the distinct maple flavor that a small amount of emulsion provides. That much added liquid and sugar could weigh down the crumb and make it gummy, while the emulsion delivers the intended French toast flavor without compromising the loaf's cake-donut texture.
Can I leave out the butter extract?
The loaf will bake without it, but I highly recommend keeping it. Butter extract adds the savory, buttery note that separates this from a maple-cinnamon loaf and makes it taste specifically like French toast.
Why finish the glaze with Maldon salt?
The flaky salt activates the savory side of French toast and recalls salted butter against maple and vanilla. Sprinkle it lightly over the wet glaze so it adheres and stays distinct.
Can I use dairy ingredients?
Yes. I test all of my recipes with non-dairy ingredients, but you may use the regular plain unsweetened yogurt, milk, and butter sticks you have on hand while keeping the amounts and temperatures the same.
How do I know when the loaf is done?
Use all three signs: the center should reach 205-210°F (96-99°C), it should no longer jiggle, and a tester inserted into the cake portion should come out with moist crumbs but no wet batter. If the streusel browns early, tent the loaf loosely with foil and continue baking.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 30 min
- Bake
- 55-90 min
- Total
- About 2 hr 15 min, plus glaze setting
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Buttery Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 40 g granulated sugar40 g (about 3 tablespoons + 3/4 teaspoon) granulated sugar
- 40 g light brown sugar, packed40 g (about 3 tablespoons) light brown sugar, packed
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 113 g cold butter, cubed113 g (about 1/2 cup) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
French Toast Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 150 g granulated sugar150 g (about 3/4 cup) granulated sugar
- 70 g light brown sugar, packed70 g (about 1/3 cup) light brown sugar, packed
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon maple emulsion1/2 teaspoon maple emulsion
- 1/4 teaspoon butter extract1/4 teaspoon butter extract
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Vanilla Maple Crackle Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 1/8 teaspoon maple emulsion1/8 teaspoon maple emulsion
- Pinch fine sea saltPinch fine sea salt
Finish
- Maldon flaky sea saltMaldon flaky sea salt
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt for the streusel. Add the cold butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 3In a large bowl, whisk together the granulated sugar, brown sugar, oil, yogurt, milk, vanilla bean paste, maple emulsion, butter extract, and apple cider vinegar until completely smooth.
- 4Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk just until combined and no dry streaks remain.
- 5Spread just under half of the batter into the prepared loaf pan.
- 6Sprinkle half of the chilled streusel evenly over the batter.
- 7Carefully spread the remaining batter over the streusel until completely covered.
- 8Sprinkle the remaining streusel evenly over the top, leaving plenty of large buttery clusters.
- 9Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 10Bake for 55-90 minutes. Check the loaf at 45 minutes and tent loosely with foil if the streusel is browning quickly.
- 11
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The center no longer jiggles and the tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 12Cool in the pan for 10-15 minutes, then carefully lift the loaf onto a wire rack.
- 13Once the loaf is on the wire rack and feels warm but no longer hot, whisk together the powdered sugar, milk, vanilla bean paste, maple emulsion, and salt until smooth and pourable. Spread the glaze evenly over the top, allowing it to naturally drip down the sides.
- 14Immediately sprinkle lightly with Maldon flaky sea salt while the glaze is still wet.
- 15Allow the glaze to set on the counter for 3-4 hours, or refrigerate the loaf for about 30 minutes for set glaze with a still-warm center. Serve warm or fully chilled.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Awesome I loved it, devoured it, I will make this again❤️
Yay! So glad to hear it, Sienna! Thank you for sharing! ☺️
planning on making this tomorrow. if using greek yogurt, should it be full fat?
Hi Bri, Full fat should work with the following adjustment: 170 g plain unsweetened Greek yogurt & 160 g milk. If the batter is really thick, add milk - 1 tablespoon at a time. It should be the consistency of muffin batter. Let me know how it turns out :)
This recipe is FANTASTIC! I made this for breakfast on a family vacation & everyone loved it - it tastes just like a cake donut, and the glazed crumble top dials it up to 11. I will definitely be making this again!
Yay, Sarah! The perfect way to start the day! You are so sweet, thank you for sharing and I'm thrilled your family enjoyed it too :)
This recipe is AMAZING. The loaf is soft, not to sweet and the notes of cinnamon and nutmeg are phenomenal. The crumble was super easy to make and the recipe is beginner friendly. Baking our way through all the loaves. The Cornmeal one is insane too. Love them.
I'm so glad you love these, Melissa!! Thank you so much for your kind words, it means a lot! These loaves are probably my favorite series <3
This loaf was amazing!!! I'm excited to try your other flavors!
Yay, Monica!! I'm so glad you enjoyed!! Can't wait for you to try the others!
I was able to get one of these from Obsessed Cakes for me and my coworkers. Got it in first thing and it was gone the same morning. I had asked for just a slice and told myself i would eat half of it, then it was so good i could not stop and finished the whole slice. Sooo good.
Questions from readers
Recipe questions and answers
Would you recommend butter extract over butter emulsion, or would the butter emulsion be too overpowering?
Butter emulsion should work just fine :)
Can i use butter instead of butter extract?
Hi Olivia, No, unfortunately, butter is not a substitute. Butter extract is extremely concentrated.
Can you use maple extract instead of emulsion?
Hi Eliza! The emulsion is important for this one❤️ you can get it at Michael’s or on Amazon!
Can you make this without plant butter and use standard, unsalted?
Yup! Use what you have on hand for the dairy ingredients :)
The flavors were fantastic, and the recipe instructions were easy to follow! However, my loaf colllapsed in the middle post bake? Did I pull it out too early?
Hi Mike! I'm glad you liked it! It's likely you pulled the loaf out too early. Did you use weight or volume measurements? Email me at Angela@obsessedcakes.com so we can troubleshoot :) Thank you!
I can’t seem to be able to print using the printer icon.
Hi Janey! It works on my end, what error do you receive?
Looks so yummy. When you say chill overnight, won't the leavening agents go haywire? Or are you saying post bake? Thank you!
Oof! Thanks so much for pointing that out! Yes, chill post bake :). You're right, that would be a sad day for BP & BS. :)
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