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This naturally gluten free Glazed Donut Bread is made with almond flour and turns out with lovely texture, similar to old fashioned glazed donuts. Bake it for brunch or any special occasion necessitating a treat!
When pressed to divulge my favorite kind of donuts, I’m afraid my response might bore most people. The fact is, I like any kind of plain glazed donut. For me, the glaze on the outside brings the perfect sweetness, that in combination with the magically fluffy inside makes the perfect bite.
Well, what if I told you we can all enjoy a glazed donut experience, but with hardly any effort, no deep frying, and no donut mold necessary?
That’s where this easy glazed donut loaf shines. It requires hardly any time or effort to prepare, is made with cleaner ingredients than classic donuts, and mimics a traditional donut experience.
Plus, the loaf is naturally gluten free and grain free, making it ideal for those with dietary restrictions. It also packs a decent protein punch too, and is full of healthy fats.
If you love this concept, also make my Apple Cider Donut Bread!
Ingredient Notes:
Finely Ground Almond Flour: The majority of the base of this old fashioned glazed donut loaf is almond flour, which generates a light and fluffy texture.
Tapioca Flour: Tapioca flour adds starch, which makes a texture similar to regular all-purpose flour when combined with almond flour for a tender crumb. You can replace it with arrowroot flour, or use an additional 1 ¼ cups of almond flour.
Eggs: Regular eggs help the batter rise so that it reaches its fluffy potential.
Pure Maple Syrup: The sweetener here. The loaf itself is not incredibly sweet, which is remedied by the glaze that’s added at the end of baking.
Avocado Oil: For moist crumbs, we need a fat source. I like using avocado oil because it has a neutral flavor and brings some omega-3 fatty acids to the mix too. Olive oil, melted unsalted butter, and vegetable oil work too.
Ground Nutmeg: Did you know that ground nutmeg is the subtle spice that gives old fashioned glazed donuts their signature flavor? It was new to me too when I found out. Don’t skip it, and if possible, use freshly grated nutmeg.
Pure Vanilla Extract: Vanilla extract adds a touch of warm flavor.
Baking Powder: The leavening agent here, baking powder helps the loaf batter rise and bake evenly.
Sea Salt: Enhances the sweetness and richness of the donut loaf.
Glaze Ingredients:
Powdered Sugar: The donut glaze is made using confectioners’ sugar mixed with a liquid like water or milk. I use milk for a little smoother consistency. It is the sweet glaze that gives the crackly finish.
Milk or Water: Pick either one to mix with your powdered sugar in order to make the glaze. Start with 3 tablespoons and add one additional tablespoon only if the glaze seems like it needs to be thinner. I use whole milk.
Recipe Customizations:
- If you prefer baking with a granulated sweetener over pure maple syrup, no sweat. Replace the pure maple syrup with ½ cup of any kind of granulated sugar (white sugar, brown sugar, sugar-free sweetener, coconut sugar, etc.) and add ½ cup of any kind of milk.
- For cinnamon sugar donut bread, mix 1.5 tablespoons of white sugar with 1 teaspoon of ground cinnamon and sprinkle on the warm bread when it comes out of the oven.
How to Make Glazed Donut Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
In a large bowl, whisk together the eggs, pure maple syrup, avocado oil, and vanilla extract until the wet ingredients are well combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder, ground nutmeg, and sea salt until the dry ingredients are combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir well until a thick batter forms.
Transfer the donut batter to the prepared loaf pan and spread it into an even layer. Bake on the center rack of the preheated oven for 40-45 minutes, or until the bread tests clean and is golden brown on top.
Insert a digital thermometer into the center of the bread. If it reads 190 degrees F or higher, it is ready.
Let bread cool completely to room temperature.
Glaze the Loaf:
Pull the loaf out of the pan by tugging on the sides of the parchment paper and transfer to a large cutting board.
Mix the powdered sugar and milk (or water) in a measuring cup or a bowl and stir until all the lumps of sugar have dissolved.
Pour the glaze over the bread evenly until you have covered the whole loaf and all of the glaze is used.
Allow the bread to sit at room temperature for 1 hour or until the glaze has completely hardened.
Slice into individual slices and enjoy!
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap, or transfer loaf to a sealable container and store on the counter for up to 2 days.
- Refrigerator: Refrigerate glazed doughnut bread in a large zip lock bag or an airtight container for up to 1 week.
- Freezer: Wrap any leftover bread in parchment paper (I use the same parchment paper that I used to bake the loaf) and freeze in a freezer bag for up to 2 months.
And that’s it! The next time you’re in the mood for donuts but also want to keep it cleaner, whip up this sweet snack!
If you love baking quick breads, also try some of my other personal favorites.
More Quick Bread Recipes:
- Morning Glory Quick Bread
- Double Chocolate Sweet Potato Bread
- Protein Cinnamon Roll Bread
- Blueberry Oatmeal Cottage Cheese Bread
- Healthy Oatmeal Apple Bread
Glazed Donut Bread Recipe
Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- 1/2 cup avocado oil*
- 2 tsp pure vanilla extract
- 2 ½ cups finely ground almond flour
- ¾ cup tapioca flour
- 2 tsp baking powder
- 1 tsp ground nutmeg
- ½ tsp sea salt
For the Glaze:
- 1 cup powdered sugar
- 3-4 Tbsp milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, pure maple syrup, avocado oil, and vanilla extract until the wet ingredients are well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder, ground nutmeg, and sea salt until the dry ingredients are combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir well until a thick batter forms.
- Transfer the donut batter to the prepared loaf pan and spread it into an even layer. Bake on the center rack of the preheated oven for 40-45 minutes, or until the bread tests clean and is golden brown on top. Insert a digital thermometer into the center of the bread. If it reads 190 degrees F or higher, it is ready.
- Let bread cool completely to room temperature.
- Glaze the Loaf:
- Pull the loaf out of the pan by tugging on the sides of the parchment paper and transfer to a large cutting board.
- Mix the powdered sugar and milk (or water) in a measuring cup or a bowl and stir until all the lumps of sugar have dissolved.
- Pour the glaze over the bread evenly until you have covered the whole loaf and all of the glaze is used.
- Allow the bread to sit at room temperature for 1 hour or until the glaze has completely hardened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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