Donut Loaf

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253 gall-purpose flour (2 cups + 2 tbsp)

1 tsp baking powder

½ tsps baking soda

¾ tsps fine sea salt

¼ tsps ground nutmeg

198g granulated sugar (1 cup)

108g light brown sugar packed

117g neutral oil (½ cup + 1 tbsp)

144g yogurt of choice (about ½ cup + 2 tbsp)

1 tbsp cream cheese of choice

2 tsps vanilla bean paste

108g scant milk

1 tsp apple cider vinegar

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Streusel

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115 gall-purpose flour (1 cup)

80g granulated sugar (⅓ cup + 1 tbsp)

½ tsps fine sea salt

85g butter (6 tbsp) cold and cubed

½ tsps vanilla bean paste

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Glaze

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250g powdered sugar (1 ½ cups) sifted

45-60g milk (3-4 tbsp) room temperature

½ tsps vanilla bean paste

1 Pinch fine sea salt245 g cake flour sifted

35 g all-purpose flour (¼ cup)

1 tsp baking powder

½ tsp baking soda

¾ tsp fine sea salt

220 g granulated sugar (1 cup + 2 tbsp)

120 g light brown sugar packed (½ cup)

130 g neutral oil (⅔ cup)

160 g plain unsweetened non-dairy yogurt room temperature (⅔ cup)

2 Tbs non-dairy cream cheese room temperature

2 tsp vanilla bean paste

120 g non-dairy milk room temperature (½ cup)

1 tsp apple cider vinegar

25-35 g clear coarse sanding sugar (folded into batter)

Streusel: 220 g all-purpose flour (1¾ cups)

160 g granulated sugar (¾ cup + 2 tbsp)

¾ tsp fine sea salt

155 g non-dairy butter melted (⅔ cup + 1 tbsp)

1 tsp vanilla bean paste

Glaze: 180 g powdered sugar sifted

45-75 g non-dairy milk room temperature

½ tsp vanilla bean paste

Fine sea salt

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Streusel

1. In a medium bowl, whisk together flour, sugar, and salt.

2. Add cold cubed butter and vanilla bean paste.

3. Rub between fingertips until a mix of pea-sized clumps and loose crumbs forms.

4. Chill while making the Donut Loaf

   Old Fashioned Donut Loaf

Donut Loaf

1. In a large bowl, whisk granulated sugar, brown sugar, oil, yogurt, cream cheese, vanilla bean paste, milk, and apple cider vinegar until completely smooth and emulsified.

2. In that same bowl, add cake flour, all-purpose flour, baking powder, baking soda, salt, and nutmeg. Mix until just combined.

3. Let batter rest for 5 minutes.

   Assembly & Baking

4. Spread just under half of the batter into the prepared loaf pan.

5. Scatter over about ½ of the streusel in an even layer.

6. Add remaining batter - should be ⅔ full

7. Top generously with streusel, keeping the texture loose. Do not press down.

8. Bake on the center rack for 50-60 minutes.

9. If browning too quickly after 40 minutes, tent loosely with foil.

10. The loaf is done when a tester inserted into the bottom center comes out with moist crumbs, or internal temperature reaches 203-210°F.

11. Cool in pan for 20-25 minutes, then lift out and cool completely on a wire rack.

Glaze

1. Whisk together powdered sugar and salt.

2. Add vanilla bean paste and 3 tbsp milk, whisking until smooth and glossy.

3. Add additional milk a teaspoon at a time until the glaze is thin, fluid, and translucent.

4. Drizzle over the loaf (slightly warm). Spread icing evenly to cover entire loaf with a thin glaze (sides included)

5. Chill for up to 3 hours or until completely set