Oatmeal Cookie Donut Loaf

Ingredients

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.

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the loaf from the pan.
2. Make the oatmeal raisin cookie streusel. In a medium bowl, combine the flour, rolled oats, light brown sugar, granulated sugar, cinnamon, and salt.
3. Cut in the cold butter until the mixture forms chunky crumbs. Mix in the vanilla bean paste, then gently work in the finely chopped raisins. Refrigerate while preparing the batter.
4. In a large bowl, whisk together the light brown sugar, granulated sugar, and oil until thoroughly combined.
5. Add the plain unsweetened Greek yogurt, milk, vanilla bean paste, and almond extract. Whisk until smooth and fully combined.
6. Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and cinnamon directly over the wet ingredients. Fold just until no dry streaks remain. Do not overmix.
7. Fold in the raisins just until evenly distributed.
8. Transfer the batter to the prepared loaf pan and smooth the top. Crumble the oatmeal raisin cookie streusel generously and evenly over the batter.
9. Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
10. Bake for 55-80 minutes. Check the streusel at 45 minutes and tent loosely with foil if it is browning too quickly. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
11. 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 springs back lightly when touched 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.

12. Allow the loaf to cool in the pan for about 15 minutes, then use the parchment to carefully lift it onto a wire rack.
13. Make the glaze. Whisk together the powdered sugar, 55 g milk, vanilla bean paste, and salt until smooth. Add additional milk only as needed to create a thin donut-style glaze.
14. Once the loaf is on the wire rack and feels warm but no longer hot, pour the glaze over it, allowing the coating to settle into the oatmeal raisin cookie streusel and run down the sides. Let the glaze set before slicing.

Helpful notes

• Use the gram measurements as the source of truth.
• For an Oatmeal Chocolate Chip Cookie Donut Loaf, replace the 70 g raisins in the batter with 70 g semi-sweet chocolate chips and the 25 g finely chopped raisins in the streusel with 25 g mini semi-sweet chocolate chips.
• This recipe was developed with plain unsweetened Greek yogurt. Regular yogurt is thinner and has not been tested in this loaf.