Donut bread
Donut bread is a easy American recipe that serves 6. 250 calories per serving. Recipe by Brooke Ervin on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $3.01 total, $0.50 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 2.5 teaspoons Baking Powder (double‑acting)
- 0.25 teaspoons Salt (fine or kosher)
- 3 teaspoons Ground Nutmeg (freshly grated if possible)
- 1.25 cups Buttermilk (room temperature)
- 2 large Eggs (room temperature)
- 0.25 cups Sour Cream (full‑fat)
- 0.5 cups Unsalted Butter (melted, cooled slightly)
- 2 tablespoons Unsalted Butter (melted for topping)
- 0.25 cups Granulated Sugar (for cinnamon sugar coating)
- 1 tablespoons Ground Cinnamon (for cinnamon sugar coating)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Combine Dry Ingredients
In the large mixing bowl, whisk together the flour, baking powder, salt, and ground nutmeg until evenly distributed.
Time: PT5M
Add Wet Ingredients
Create a well in the dry mixture and pour in the buttermilk, eggs, sour cream, and melted butter. Stir until the batter is thick and uniform; it should resemble a very thick cake batter.
Time: PT5M
Grease the Loaf Pan
Generously grease the 9×5‑inch loaf pan with butter or non‑stick spray, making sure to coat the sides and bottom.
Time: PT2M
Transfer Batter to Pan
Spoon the thick batter into the prepared loaf pan and smooth the top with a spatula.
Time: PT2M
Bake the Loaf
Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Time: PT50M
Temperature: 350°F
Butter the Hot Loaf
While the loaf is still hot, melt 2 tablespoons of butter and brush it generously over the top of the loaf.
Time: PT5M
Prepare Cinnamon Sugar
In a small bowl, combine the granulated sugar with the ground cinnamon; stir until evenly mixed.
Time: PT2M
Add Cinnamon Sugar Coating
Sprinkle the cinnamon‑sugar mixture over the buttered loaf, pressing lightly so it sticks. Let it sit for a few minutes to absorb.
Time: PT3M
Cool and Serve
Allow the loaf to cool in the pan for about 5 minutes, then transfer to a cooling rack, slice, and serve warm or toasted with extra butter.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Ground Nutmeg: Mace
- Instead of Buttermilk: Milk + 1 tbsp lemon juice
- Instead of Eggs: Applesauce (1/4 cup per egg)
- Instead of Sour Cream: Greek yogurt
- Instead of Unsalted Butter: Margarine
- Instead of Unsalted Butter: Melted coconut oil
- Instead of Granulated Sugar: Coconut sugar
- Instead of Ground Cinnamon: Ground nutmeg (less)
Equipment Needed
- Large Mixing Bowl
- Whisk or Wooden Spoon
- Measuring Cups
- Measuring Spoons
- 9×5‑inch Loaf Pan
- Baking Brush
- Small Bowl
- Spatula
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Preheat oven to 350°F before mixing batter.
- Mix batter only until thick and uniform; over‑mixing leads to a dense loaf.
- Grease the loaf pan thoroughly to prevent sticking.
- Bake for the full 50 minutes and test doneness with a toothpick.
- Apply melted butter and cinnamon‑sugar coating while the loaf is still hot.
Chef Tips from the Video
- Use room‑temperature butter and eggs for a smoother batter.
- Sift the flour and nutmeg together to avoid clumps.
- For extra flavor, add a pinch of vanilla extract to the batter.
- If you like a richer glaze, drizzle a thin stream of melted butter mixed with a little maple syrup after the cinnamon sugar.
Troubleshooting
Loaf is too dense or heavy.
Make sure not to over‑mix the batter and verify that your baking powder is fresh. Also, ensure the oven is fully preheated.
Top is not golden or crust is soggy.
Brush the butter thoroughly and bake the full 50 minutes; if browning is uneven, cover loosely with foil halfway through.
Cinnamon‑sugar coating slides off.
Apply the butter while the loaf is still hot so the coating adheres, and press the mixture gently onto the surface.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.
Freezer: Slice, wrap each piece in foil or freezer bag, and freeze for up to 2 months. Reheat in toaster or oven.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the loaf a day ahead and store refrigerated; reheat slices in a toaster for best texture.
- The cinnamon‑sugar coating can be added after reheating if you prefer a fresher crunch.
Frequently Asked Questions
What is the cultural significance and history of the Old‑Fashioned Doughnut Loaf in American cuisine?
The doughnut loaf is a modern twist on classic American breakfast breads, combining the comfort of a sweet cake with the shape of a loaf. It reflects the home‑baking tradition of turning simple pantry staples into indulgent treats, often enjoyed at family brunches and holiday breakfasts.
What regional variations of sweet loaf exist within the United States?
In the South, similar sweet loaves often incorporate cornmeal or pecans, while New England versions may add maple glaze. Some Midwest bakers swap buttermilk for sour cream or add raisins for a fruit‑filled twist.
How is the Old‑Fashioned Doughnut Loaf traditionally served in American households?
It is typically sliced warm and served with butter, jam, or a drizzle of honey. Leftovers are often toasted and buttered for a quick breakfast or snack.
What occasions or celebrations is the Old‑Fashioned Doughnut Loaf associated with in American culture?
The loaf is popular for weekend brunches, holiday breakfasts, pot‑luck gatherings, and as a comforting treat for school lunches or after‑school snacks.
What makes the Old‑Fashioned Doughnut Loaf special compared to other sweet breads in American cuisine?
Its dense, cake‑like crumb combined with a buttery cinnamon‑sugar crust mimics the flavor of a glazed doughnut while being baked in a loaf pan, offering a portable, slice‑able version of a classic fried treat.
What are the authentic traditional ingredients for the Old‑Fashioned Doughnut Loaf versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, baking powder, nutmeg, buttermilk, sour cream, butter, eggs, and a cinnamon‑sugar topping. Acceptable substitutes are whole‑wheat flour, milk with lemon juice for buttermilk, Greek yogurt for sour cream, and coconut oil for butter.
What are the most common mistakes to avoid when making the Old‑Fashioned Doughnut Loaf?
Common errors include over‑mixing the batter, using cold butter or eggs, not greasing the pan enough, and removing the loaf from the oven before it is fully set, which can lead to a gummy interior.
Why does this Old‑Fashioned Doughnut Loaf recipe use buttermilk instead of regular milk?
Buttermilk adds acidity that reacts with the baking powder, giving the loaf a tender crumb and a subtle tang that balances the sweetness, while also contributing to a richer flavor.
Can I make the Old‑Fashioned Doughnut Loaf ahead of time and how should I store it?
Yes, bake the loaf a day or two ahead, wrap it tightly, and refrigerate. Reheat slices in a toaster or oven for a fresh‑out‑of‑the‑oven texture. It also freezes well for up to two months.
What does the YouTube channel Brooke Ervin specialize in?
The YouTube channel Brooke Ervin focuses on approachable, family‑friendly recipes that often feature comfort food twists, quick weeknight meals, and baking projects that require minimal equipment and steps.
How does the YouTube channel Brooke Ervin's approach to American comfort baking differ from other cooking channels?
Brooke Ervin emphasizes one‑bowl, dump‑everything methods, clear visual cues, and practical tips for busy home cooks, whereas many other channels may use more elaborate techniques or require specialized equipment.
Last updated: August 24, 2026
