Old-Fashioned Donut Loaf

Recipe revised August 8, 2026.

This Old-Fashioned Donut Loaf has a soft, substantial vanilla-nutmeg cake-donut crumb, buttery streusel baked through the middle and over the top, and a thin glaze that settles into every golden crevice - all baked in a loaf pan with no frying required.

The yogurt keeps the center moist and tender, while a restrained amount of nutmeg gives the loaf its unmistakable old-fashioned donut flavor. It is wonderful once the glaze sets and even better the next day, when the crumb, streusel, and crackly coating have completely settled together.

Old-Fashioned Donut Loaf, finished and ready to serve

Surprise me

A knife cutting through the set vanilla glaze and streusel on Old-Fashioned Donut Loaf.

How This Recipe Came About

My donut loaf series actually started as a mistake. I was attempting to create a blondie coffee cake, but - as I often do - I pushed the limits and added far too much streusel between the layers and over the top of the batter.

The moment I tasted it, I thought of an old-fashioned donut. The top was crisp under the vanilla glaze, and the middle layer of streusel had settled into the cake. It reminded me of an extra-moist cake donut, even though I hadn't fried it.

After a few more versions, I had the Old-Fashioned Donut Loaf. I added just a hint of nutmeg for that familiar flavor without overpowering the vanilla and buttery streusel.

This is still one of my favorite things I have ever baked, which is why I kept going with the series. I love it for dessert, but I am just as happy having a slice with coffee at breakfast or brunch.

Ingredient notes

Key ingredients

Plain unsweetened yogurt

Yogurt gives this egg-free loaf moisture, body, and the substantial but tender crumb of an old-fashioned cake donut.

Cold butter

Cold butter creates streusel that holds both fine crumbs and larger clusters. Keeping it chilled until assembly prevents the streusel from melting directly into the batter.

Nutmeg and vanilla bean paste

The nutmeg is intentionally subtle. It creates the familiar old-fashioned donut flavor while vanilla bean paste keeps the loaf warm, fragrant, and bakery-like.

Coarse sanding sugar

A generous layer of coarse sanding sugar gives the streusel top extra crunch and sparkle beneath the thin vanilla glaze.

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.

Baking dairy-free? See my ingredient guide

Forager Unsweetened Plain Yogurt

The yogurt I use in this loaf.

Silk Unsweet Soymilk

The milk I use in this loaf and glaze.

Country Crock Plant Butter Sticks

The butter sticks I use for the streusel.

Modern Mountain Baking Company White Sparkling Sugar

The coarse sparkling sugar I use on this loaf.

Rising Star Baking Supply Vanilla Bean Paste

The vanilla bean paste I use, linked to the 4-ounce Walmart bottle.

Step by step

How It All Comes Together

Step 1
Prepare the streusel and wet ingredients
Make the streusel first and keep it cold. In a separate bowl, whisk the sugars, oil, yogurt, vanilla bean paste, milk, and apple cider vinegar until the wet mixture is completely smooth.
Whisk the wet ingredients until smooth before adding the flour.
Step 2
Mix the donut loaf batter
Add the dry ingredients to the smooth wet mixture and stop mixing as soon as the batter comes together. The finished batter should be thick, smooth, and easy to spread.
The batter should be thick but easy to spread.
Step 3
Build the middle streusel layer
Spread just under half of the batter into the lined loaf pan, then scatter half of the cold streusel evenly over it. This becomes the soft, buttery ribbon through the center of every slice.
Spread just under half of the batter across the bottom of the pan.
Scatter half of the cold streusel over the batter.
This middle layer of streusel gets covered with the remaining batter.
Step 4
Finish the top
Cover the middle streusel with the remaining batter and add the rest of the streusel in loose clusters. Do not press it down. Finish with a generous sprinkle of clear coarse sanding sugar.
Add the rest of the streusel without pressing it down, then sprinkle with coarse sanding sugar.
Step 5
Bake until the center is set
Bake until the streusel is golden and a tester inserted into the cake portion comes out with only crumbs and no wet batter. Let the loaf rest in the pan for 20 minutes before lifting it onto a rack.
Let the loaf cool until warm but no longer hot before adding the glaze.
Step 6
Glaze, set, and slice
Move the loaf to a wire rack and let it cool until warm but no longer hot. Pour on the smooth vanilla glaze, let it settle around the streusel, and wait until it sets before slicing.
Give the glaze time to set before slicing.

Bake with me

Watch the full Old-Fashioned Donut Loaf tutorial

I walk through the complete loaf from mixing the batter and layering the streusel to cooling, glazing, and slicing it.

Watch on YouTube

From Instagram

Watch the reel

Watch the vanilla-nutmeg batter get layered with buttery streusel and finished with a thin old-fashioned donut glaze.

Open the reel

Troubleshooting

If This Happens

The batter seems very thick

This batter should be thick but spreadable. Stop mixing as soon as the dry ingredients disappear.

The middle of the loaf collapsed

The loaf was most likely taken out too early or the oven door was opened too frequently. Bake until a tester comes out with only crumbs and no wet batter. The center should usually read 205-210°F.

The top is browning before the center is done

Tent the loaf loosely with foil once the streusel is golden, then continue baking until the cake portion is fully baked.

It is taking a long time to bake

Every oven is different. 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 tester looks wet even though the temperature is in range

These loaves are dense, so do not get discouraged if the center reaches 205°F and there is still batter on the tester. Keep baking until the tester comes out with only crumbs. The temperature can reach 210°F or even 212°F and still be perfectly fine - I have baked this loaf a little longer after forgetting about it. The tester is the most important judge.

The glaze is disappearing into the loaf

Let the loaf cool on the wire rack until it feels warm but no longer hot. A hot loaf can absorb or melt the glaze instead of letting it form 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.

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

What makes this an old-fashioned donut loaf?

The soft cake-donut-style crumb, subtle nutmeg, vanilla bean, buttery streusel, and thin set glaze all echo the flavor and texture of an old-fashioned donut.

Is an old-fashioned donut loaf the same as a loaf cake?

It is baked in a loaf pan like a loaf cake, but its subtle nutmeg, tender cake-donut crumb, buttery streusel, and thin set glaze are inspired by an old-fashioned donut. It gives you the flavor and texture of a glazed cake donut without frying.

How do I know when Old-Fashioned Donut Loaf is done?

The tester is the most important judge. Insert it into the cake portion and keep baking until it comes out with only crumbs and no wet batter. These loaves are dense, so it is completely normal to reach 205°F while the tester still shows batter. Do not get discouraged - give it more time. A finished temperature of 210°F or even 212°F is perfectly fine.

Can I use dairy ingredients in this donut loaf?

Yes. I test this recipe with Forager Unsweetened Plain Yogurt, Silk Unsweetened Original Soymilk, and Country Crock Plant Butter Sticks. Dairy equivalents can be used at the same listed amounts and temperatures.

Why should the streusel stay cold?

Cold butter helps the streusel hold its clusters instead of melting into the batter. Keep it chilled until you are ready to layer the loaf.

Does it still taste good the next day?

Yes! Even the day after that...and that! That is the beautiful thing about these loaves. Since they are not fried, they taste just as good for longer.

Can I make this ahead of time?

Yes! In fact, these loaves often taste even better the next day. Keep the loaf refrigerated in an airtight bag or container until you are ready to serve it.

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 a separate gluten-free version with its own ingredients and method. Follow that recipe rather than swapping the flour in this one. Gluten-Free Old-Fashioned Donut Loaf

Recipe card

Old-Fashioned Donut Loaf

4.9 out of 5 from 24 ratings

Cozy Project

Prep: 25 min
Bake: 55-90 min
Total: 2 hr
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 Streusel

115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste

Old-Fashioned 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
1/4 teaspoon ground nutmeg1/4 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
1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar

Vanilla 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
Pinch fine sea saltPinch fine 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. Grease a standard 9x5-inch loaf pan and fully line it with parchment paper.
2Make the streusel. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and vanilla bean paste. Work the mixture together with your fingertips until fine crumbs and large buttery clusters form. Refrigerate while you prepare the batter.
3In a large bowl, whisk the granulated sugar, brown sugar, oil, yogurt, vanilla bean paste, milk, and apple cider vinegar until completely smooth.
4Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until combined. Do not overmix.
5Spread just under half of the batter into the prepared loaf pan. Scatter about half of the chilled streusel over the batter in an even layer.
6Add the remaining batter and gently spread it to fully cover the streusel. Do not fill the loaf pan more than 3/4 full, even if some batter remains. Top generously with the remaining streusel, keeping the texture loose and clustered; do not press down.
7Sprinkle generously with clear coarse sanding sugar before baking. I sprinkle a lot.
8Bake at 350°F for 55-90 minutes. Check the loaf at 45 minutes and tent it loosely with foil if the streusel is browning quickly. Make sure to keep the oven door closed instead of checking frequently.
9
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 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. A finished temperature of 210°F or even 212°F is perfectly fine.
An underbaked center can collapse as the loaf cools.
10Cool the loaf in the pan for 20 minutes, then use the parchment to lift it onto a wire rack. Let it cool until warm but no longer hot.
11Make the glaze. Whisk the powdered sugar, milk, vanilla bean paste, and salt until completely smooth and the glaze ribbons off the whisk without becoming watery.
12Spoon or pour the glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
13Allow the glaze to set before slicing.

Explore the seriesExplore all Donut Loaf Recipes

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

4.924 ratings

Jackie

This was absolutely delicious! Super easy follow with the a fabulous outcome!

October 13, 2026