Gluten-Free Chocolate Chip Cookie Donut Loaf

Ingredients

Volume measurements use US cups and level spoons and are approximate. Spoon flour and powdered sugar into the cup, level, then sift if directed. For cocoa and freeze-dried fruit powders, scoop the unsifted powder and level without packing, then sift if directed. Measure sprinkles loosely and level. Pack brown sugar. For ingredients marked "weigh for accuracy", use the listed grams.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment, leaving handles for lifting.
2. Make the streusel: combine the 75 g baking mix, granulated sugar, and brown sugar. Add the cold cubed butter and vanilla bean paste. Work together with your fingertips until irregular crumbs form, leaving some larger clusters.
3. Fold the 48 g chocolate chips into the streusel, then freeze while you prepare the batter.
4. In a large bowl, whisk the 140 g sugar, oil, yogurt, JUST Egg, milk, and vanilla bean paste until smooth.
5. Add the 210 g baking mix, cornstarch, baking powder, baking soda, salt, and nutmeg. Mix just until no dry pockets remain.
6. Fold in the 100-120 g chocolate chips. Let the batter rest for 3 minutes.
7. Transfer the batter to the prepared pan and smooth the top. Scatter the frozen streusel over the batter, then sprinkle with the coarse sanding sugar.
8. Bake for 25 minutes. Tent loosely with foil and bake another 17-20 minutes, checking the center toward the end. Continue baking as needed until the center is set and a tester comes out clean or with a few moist crumbs. The internal temperature should be about 210-212°F (99-100°C).
9. Let the loaf rest in its pan on a wire rack for about 45 minutes, or until sturdy enough to lift. Run a kitchen knife around every unlined edge and release all sticking points. Carefully lift the loaf out using the parchment handles.
10. Support the loaf and gently ease it onto its side to peel away the parchment. If it feels too delicate, wait longer. Return it upright and let it cool completely directly on the rack, with a tray underneath to catch the glaze.
11. Whisk the powdered sugar, milk, vanilla bean paste, and salt until smooth. Pour the glaze over the fully cooled loaf, allowing the excess to drip through the rack. Let the glaze set before slicing.

Helpful notes

• This formula was developed with Oatsome Gluten-Free All-Purpose Baking Mix. Weigh the baking mix and JUST Egg for accuracy.
• The whole-egg option is 65 g beaten whole egg, including the yolk, or about 1 1/3 large eggs. Beat two eggs, then weigh out the amount needed. My pictured loaf uses JUST Egg.
• Use regular plain unsweetened yogurt, not Greek, and bring the yogurt, milk, and JUST Egg to room temperature before mixing.
• Use your favorite chocolate chips; chop larger chips into smaller pieces. Keep the listed weights.
• Tent at 25 minutes, then bake another 17-20 minutes. Allow additional baking time if the center is not set.