Old fashion donut loaf

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2.5 teaspoons Granulated Sugar (for the batter)
• 2.5 teaspoons Baking Powder
• 0.25 teaspoons Salt (a pinch)
• 3 teaspoons Ground Nutmeg
• 1.25 cups Buttermilk
• 2 large Eggs (room temperature)
• 0.25 cup Sour Cream
• 0.5 cup Unsalted Butter (melted)
• 0.25 cup Granulated Sugar (for cinnamon topping)
• 2 teaspoons Ground Cinnamon (for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, 2.5 tsp granulated sugar, baking powder, salt, and nutmeg until evenly distributed.

   Time: PT2M

3. Add Wet Ingredients

   Create a well in the center of the dry mix and pour in the buttermilk, cracked eggs, sour cream, and melted butter. Stir until the batter is thick and uniform; it will look more like a cake batter than a traditional bread dough.

   Time: PT5M

4. Grease Loaf Pan

   Generously grease the 9x5 inch loaf pan with butter or non‑stick spray, making sure to coat the sides and bottom.

   Time: PT2M

5. Transfer Batter to Pan

   Spoon the thick batter into the prepared loaf pan and spread it evenly with a spatula.

   Time: PT2M

6. Bake

   Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

   Time: PT55M

   Temperature: 350°F

7. Butter the Hot Loaf

   While the loaf is still hot, brush the top generously with melted butter so it soaks in and adds extra richness.

   Time: PT2M

8. Prepare Cinnamon‑Sugar Topping

   In a small bowl, combine 0.25 cup granulated sugar with 2 tsp ground cinnamon; stir until well blended.

   Time: PT2M

9. Add Topping

   Sprinkle the cinnamon‑sugar mixture evenly over the butter‑glazed loaf. Let it sit for 5 minutes so the topping adheres.

   Time: PT5M

10. Cool and Serve

    Remove the loaf from the pan onto a cooling rack, slice, and serve warm. Toasting a slice with a pat of butter enhances the donut‑like flavor.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

40 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2 ratio)
• Instead of Salt: Sea Salt
• Instead of Ground Nutmeg: Ground Cinnamon (will change flavor)
• Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice or vinegar
• Instead of Eggs: Flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of Sour Cream: Greek yogurt, Crème Fraîche
• Instead of Unsalted Butter: Margarine, Coconut oil (will add flavor)
• Instead of Granulated Sugar: Brown sugar
• Instead of Ground Cinnamon: Pumpkin spice (will alter flavor)

Equipment Needed

• Mixing Bowl
• Whisk or Wooden Spoon
• 9x5 Inch Loaf Pan
• Pastry Brush (optional)
• Oven
• Measuring Cups and Spoons
• Cooling Rack (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Mix batter only until just combined; over‑mixing creates a dense texture.
• Bake until a toothpick comes out clean; under‑baking leaves a gummy center.
• Brush hot loaf with melted butter before adding the cinnamon‑sugar topping.

Chef Tips from the Video

• Use room‑temperature eggs and buttermilk for a smoother batter.
• For extra donut flavor, add 1 tsp vanilla extract to the batter.
• A light dusting of powdered sugar after cooling adds a classic glazed look.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 4 days.

Freezer: Slice, wrap each piece in foil, then place in a freezer bag; keep for up to 2 months.

Room temperature: Can sit uncovered for 1‑2 days, but will dry out quickly.

Make-Ahead Tips

• Bake the loaf a day ahead, store refrigerated, and reheat slices in a toaster or microwave.
• The cinnamon‑sugar topping can be prepared up to 3 days in advance.

Frequently Asked Questions