50+ Homemade Bread Recipes - Tastes Better From Scratch

Date Nut Bread

Lauren Allen — Sun, 16 Feb 2025 12:00:00 +0000

This easy Date Nut Bread recipe is a classic for a reason. It’s moist and the flavors are perfectly balanced. It’s made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Date Nut Bread is an underrated classic that deserves the spotlight.

There’s something so comforting to me about old-fashioned recipes like Date Nut Bread, and this is a quick bread recipe that really deserves more attention. The dates add a natural sweetness and chewiness, and there’s no better spice combo, imo, than cinnamon, cloves and nutmeg. My kids LOVE this date bread recipe, even with the walnuts (they don’t always like baked goods with nuts in then). We enjoy it any time of year, with tea for breakfast, or as an after-school snack. YUM.

Check out all of my bread recipes, including Healthy Banana Bread, Carrot Cake Loaf, and Zucchini Bread!

How to make Date Nut Bread:

Soak Dates: Place dates in a bowl with boiling water to soak, and allow to cool to room temperature (30 minutes).

Make Batter: Mix butter and sugar until well combined. Add date mixture and then stir in egg and vanilla. Combine dry ingredients in a separate bowl before adding to the wet ingredients, then stir until combined.

Bake: Pour into prepared standard loaf pan (4.5 x 8.5) and bake at 325°F (165°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Muffin Adaptation and Freezing Instructions:

To Make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

To Freeze: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

More Quick Breads:

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Date Nut Bread

This easy Date Nut Bread recipe is a classic for a reason. It's moist and the flavors are perfectly balanced. It's made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Course bread, Breakfast, brunch, Snack

Cuisine British

Prep Time 10

Cook Time 1

Soak Dates 30

Total Time 1 40

Servings slices

Calories 155kcal

Author Lauren Allen

Equipment

Loaf Pan

Ingredients

¾ cup chopped pitted chopped dates (4oz or 110 grams), about 16 dates)
1 cup boiling water (240ml)
4 Tablespoons butter (57 grams)
¾ light brown sugar (150 grams)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup chopped walnuts (about 2 oz)

Instructions

Soak Dates: Place dates in a bowl with boiling water. Allow to soak and cool to room temperature for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan with non-stick cooking spray, then line with parchment paper.
Wet Ingredients: Mix butter and sugar until well combined. Add date mixture and mix. Stir in egg and vanilla.
Dry Ingredients: In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and walnuts.
Combine: Add to bowl with wet ingredients and stir until combined.
Bake: Pour into prepared standard loaf pan (4.5 x 9.5) and bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.

Notes

Yield: 1 loaf (12 slices) Serving Size: 1 slice

Instructions for Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

Freezing Instructions: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

Nutrition

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Whole Wheat Bread

Lauren Allen — Sat, 11 Jan 2025 12:00:00 +0000

The best Whole Wheat Bread recipe is light, soft, and fluffy! Made with 100% whole wheat flour and sweetened with honey, this bread vanishes instantly, it’s so good!

Making Whole Wheat Bread is easier thank you think.

This is my mom’s wheat bread recipe we’ve been making for decades and anyone can make it; it’s that easy!

I love that it only requires 1 rise (not 2, like our white bread recipe). Also, whole grain wheat bread is healthier because whole wheat flour has more vitamins, minerals, and fiber.

What really sets our wheat bread recipe apart is it’s extra soft and moist from the vital wheat gluten and Greek yogurt, which can be hard to achieve with wheat bread! I also love that this recipe makes 2 loaves so you can freeze the second, or gift it to a friend. Food gifts are the best gifts, after all :-).

For true greatness, serve each slice with a little butter and strawberry jam or raspberry jam. It also makes great wheat bread for sandwiches!

Check out all of my bread recipes like White Bread, Artisan Bread, Oatmeal Bread, Protein Banana Bread, or these easy English Muffins!

How to make Whole Wheat Bread:

Spray bread loaf pans with non-stick cooking spray and line the bottom of the pans with parchment paper.

Make Dough: In a mixing bowl or a stand mixer, stir 4.5 cups wheat flour and yeast, then add warm water and mix. Cover bowl and rest for 15 minutes. Stir in vital wheat gluten, salt, melted butter, honey, and greek yogurt and mix well. Add 1 ½ cups of flour and mix well. Add a little more flour at a time as needed, until the dough is pulling away from the sides of the bowl.

Knead: Use a stand mixer and knead dough for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic and not overly sticky.

Shape: Divide dough into two equal pieces and form into oval loaves and place in prepared loaf pans. (I like to press each dough ball flat into a rectangle and roll it into a tight log).

Rise: Cover dough with a lightweight kitchen towel and allow to rise for about an hour, or until it has risen above the tops of the pans. *See recipe card notes for quick rise trick.

Bake: Place both bread pans on the middle rack of your cold oven. Turn oven to 350°F and let the bread bake in there for 30-38 minutes, until the tops are golden.

Serve: Remove bread from oven and run the end of a stick of cold butter over the top of the hot bread. Invert from pan and cool on wire rack. Slice homemade whole wheat bread and enjoy with chia seed jam, or in a sandwich.

Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. The bread also freezes well for up to 3 months, in an air-tight freezer safe bag.

Uses for Stale leftover Bread:

Whole wheat bread may start to dry out after 2-3 days, but don’t toss it! Use it for:

Breadcrumbs: Let the bread dry out completely then pulse into crumbs using a food processor or blender.
French Toast or French Toast Casserole
Bread Pudding
Thanksgiving Stuffing

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Whole Wheat Bread

Our easy Whole Wheat Bread recipe is light and soft and made with 100% whole wheat flour and sweetened with honey.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 1 20

Cook Time 30

Total Time 1 50

Servings

Calories 162kcal

Author Lauren Allen

Cost 5

Equipment

Stand Mixer (Optional)
Loaf Pan

Ingredients

6-7 cups white whole wheat flour*
2 3/4 cups + 2 Tablespoons warm water
1 1/4 Tablespoons instant yeast* , or active dry yeast
1 Tablespoon vital wheat gluten*
1 Tablespoon salt
1/4 cup unsalted butter , melted
1/3 cup honey
2 Tablespoons plain Greek yogurt , or sour cream

US Customary – Metric

Instructions

To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
Cover and allow to rest for 15 minutes.
Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.
Knead: Add 1 ½ cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.
Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.
Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.
Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.
Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.

Video

Notes

Whole Wheat Flour: I recommend White Whole Wheat Flour (same nutrients as hard/red whole wheat, with lighter taste and texture).

Vital Wheat Gluten found in the baking aisle. Whole wheat flour is low-protein, so this is essential to add softness and structure.

Yeast must be fresh/new or the bread dough won’t rise as it should. You can use active dry yeast or instant.

Honey: could substitute agave or granulated sugar.

Favorite Loaf Pans: These 8.5×4.5 inch loaf pans are my favorite because the bread bakes taller. A 9×5 inch loaf pan will also work.

Quick Rise Tip: Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.

Stand Mixer: I’ve always loved my Bosch mixer but have heard great things about Ankarsrum mixers. Knead the bread by hand if you don’t have a stand mixer.

Bread Machine: Cut recipe in half for one loaf and make in your bread machine.

Storage Instructions: Store bread in a bread bag at room temp up to 3 days, or in the fridge.

Freezing Instructions: Transfer cooled bread to a freezer safe bag and keep in the freezer for up to 3 months. To thaw, set it on the counter until it comes to room temperature.

Nutrition

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*I originally shared this recipe February 2015. Updated February 2019 and January 2022 and January 2025.

Recipe adapted from Bosch.

Protein Banana Bread

Lauren Allen — Wed, 01 Jan 2025 18:53:50 +0000

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it’s high protein, low sugar and fat and made with whole grains, so you can feel good about having an extra slice!

Want more macro-friendly healthy recipes? Try Cottage Cheese Pancakes, Protein Pizza, Chia Pudding, or Honey Mustard Chicken!

Give me a second slice of High Protein Banana Bread, please.

It tastes SO good, but is way better for you (natural sweeteners, low in fat, high in protein and made with whole grains). I really think it will be your new snack obsession. Most importantly, it has the moist and sweet taste and texture of traditional banana bread, but we use vanilla protein powder and Greek yogurt to increase the protein. (I also have a healthier banana bread recipe that’s low sugar, that’s been a favorite of ours for years, but it’s not high protein).

And please go ahead and invest in the BEST bread loaf pans. I use these beauties for all of my bread making, and they’re great quality and a great price.

And here’s all of my High Protein Recipes in one place! I highly recommend the Protein Waffles.

How to make Protein Banana Bread:

Make Batter: Add oats to a food processor or blender and blend into a fine flour. Add to a mixing bowl with protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mash bananas in a separate bowl then mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.

Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Make Ahead and Freezing Instructions:

To Make Ahead: Protein banana bread will keep at room temperature for 3-5 days.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

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Protein Banana Bread

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it's higher in protein and low fat so you can feel good about having an extra slice!

Course bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 113kcal

Author Lauren Allen

Cost $9

Ingredients

¾ cup old-fashioned rolled oats
¾ cup white whole wheat flour
½ cup Vanilla Protein Powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 large egg
3 large bananas , mashed (1 ¼ cup)
½ cup plain Greek yogurt
1 teaspoon vanilla extract
2 Tablespoons maple syrup , honey or agave

US Customary – Metric

Instructions

Dry ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Notes

Make Ahead Instructions: keep at room temperature for 3-5 days, or store in the fridge.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

High Protein Banana Bread Muffins: Spoon the batter into greased or lined standard cup muffin tin and bake for 18-25 minutes. Makes 12 muffins.

Nutrition

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Cranberry Orange Bread

Lauren Allen — Fri, 20 Dec 2024 12:00:00 +0000

My favorite bread of the holiday season is this Cranberry Orange Bread recipe bursting with fresh cranberries and orange. It’s sweet, tangy, and topped with a delicious orange glaze.

Cranberry Orange Bread: My Holiday Obsession

There isn’t a year that goes by without making fresh Cranberry Orange Bread, especially because this recipe makes 2 loaves, perfect for gifting to a neighbor (or freezing for another day).

And if you love the cranberry and orange combo you should definitely check out my Cranberry Orange Muffins and Cranberry Orange Scones, too. Or, some of my other quick bread recipes, like Carrot Cake Loaf, Lemon Poppy Seed Bread, or Banana Bread.

How to make Cranberry Orange Bread:

Combine: Stir sugar and orange zest together then mix in flour, salt, and baking powder. In another bowl, mix buttermilk, oil, eggs, orange juice, and vanilla. Slowly pour the wet ingredients in the flour mixture, mixing until combined. Slice each cranberry in half and gently fold into the batter.

Bake: Pour batter into loaf pans and bake at 350°F for 60-75 minutes. For mini loaves, adjust baking time to 35-45 minutes. Drizzle glaze over cooled bread.

Storing and Freezing Instructions

Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.

To Freeze: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.

More Holiday Recipes:

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Cranberry Orange Bread

The best Cranberry Orange Bread recipe is bursting with fresh orange and cranberries. It's sweet, tangy, and topped with a delicious orange glaze.

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 312kcal

Author Lauren Allen

Cost 8

Equipment

Loaf Pan

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups granulated sugar
orange zest , from 2 large oranges
1 1/2 cups buttermilk
1 cup oil (vegetable or canola oil)
4 large eggs slightly beaten
2 Tablespoons orange juice , fresh
1 teaspoon vanilla extract
2 cups fresh cranberries halved

Orange Glaze (optional):

1 1/2 cups powdered sugar
2 Tablespoons fresh squeezed orange juice
1 1/2 teaspoons orange zest

US Customary – Metric

Instructions

Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.

Video

Notes

Yield: Makes 2 loaves (10 slices each loaf). Serving size 1 slice.

Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.

Freezing Instructions: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.

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Recipe adapted from Two Peas and their Pod.

I originally shared this recipe November 2015. Updated November 2019, November 2023 and November 2024.

Garlic Rolls

Lauren Allen — Sat, 09 Nov 2024 12:00:00 +0000

This homemade Garlic Rolls recipe gives you light, fluffy rolls with a delicious buttery garlic flavor. We brush a simple garlic butter on top before and after baking. They are flavorful and so addicting!

Want more of my bread and roll recipes? Make sure to try Homemade Dinner Rolls, Artisan No Knead Bread, Cheesy Breadsticks, and Garlic Knots!

Garlic Rolls are as heavenly as they sound.

They’re soft and fluffy, with a delicious buttery garlic flavor. There are some recipes my family get tired of because I test them so many times, but no one ever complained about having these for dinner so many nights in a row. Good thing they pair beautifully with any main dish!

How to make Garlic Rolls:

Make Dough: Combine warm water, yeast, and ¼ tsp sugar and stir. Allow to rest for 5 minutes until foamy on top. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add ¼ cup sugar, softened butter, warm milk, egg and salt. Mix until combined. Stir in 1 cup of flour while mixing on low speed, and slowly add more flour until the dough pulls away from the sides and bottom of the bowl. You may not need all of the flour. Knead for 6-7 minutes until it’s smooth, elastic, and not overly sticky.

First Rise: Place in a large greased bowl, turning it over once to coat. Let it rise until double, about 1 ½ hours.

Shape Dough: Divide the dough into 18 equal portions (I weigh the dough in grams and divide it by 18—usually around 70 grams for each dough ball). Roll into balls, pinching at the bottom where the seam comes together, so they are smooth and tight. Arrange rolls an inch apart on a baker’s half sheet pan (18×13’’).

Second Rise: Cover with a light kitchen towel and allow to rise until doubled in size, about 1 ½ hours. (For quick rise, heat oven to 200 degrees F. Turn oven OFF, then place tray of rolls inside, covered, for about 30 min).

Add Garlic Butter: Preheat oven to 350°F. Mix melted butter, garlic, Italian seasoning, and parsley to make the garlic butter. Gently brush garlic butter over risen rolls.

Bake for 14-16 minutes, until golden. Remove from oven and brush with remaining garlic butter.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the roll dough and place in an air-tight container in the fridge for up to 1 day, before rolling into dough balls.

To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave. To Freeze Roll Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

Recipe Variations:

Parmesan Garlic Rolls: When the rolls are just a few minutes away from finishing baking, remove from the oven, sprinkle with ½ cup freshly grated parmesan cheese, then return to the oven for 2-3 minutes.

Serve With:

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Garlic Rolls

We can't get enough of these light and fluffy homemade Garlic Rolls with a delicious garlic butter on top.

Course bread, Side Dish

Cuisine American

Prep Time 30

Cook Time 15

Rising Time 3

Total Time 3 45

Servings rolls

Calories 199kcal

Author Lauren Allen

Cost 3

Ingredients

1/3 cup warm water
2 1/4 teaspoons active dry yeast
¼ cup+ ¼ teaspoon granulated sugar
1 1/3 cups milk , warmed
5 Tablespoons butter , softened
1 large egg
1 1/2 teaspoons salt
4 – 4 1/2 cups all-purpose flour , or more if needed

Garlic Butter:

5 Tablespoons butter
2 teaspoons garlic powder or 3 cloves garlic, grated
½ teaspoon dried parsley flakes
½ teaspoon Italian seasoning
Flake salt , for garnish

US Customary – Metric

Instructions

Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar and stir–allow to rest for 5 minutes until foamy on top. (If yeast doesn’t foam, discard and buy fresh yeast).
Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add ¼ cup sugar, softened butter, warm milk, egg and salt. Mix until combined. Mix in 1 cup flour.
Knead: While mixing on low speed, slowly add additional flour, until the dough begins to pull away from the sides and bottom of the bowl. You may not use all of the flour called for. Knead/mix until the dough is smooth and elastic, about 6-7 minutes. The dough should be soft, but not overly sticky.
First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with a light kitchen towel and allow to rise until double in size, about 1 ½ hours.
Shape: Divide the dough into 18 equal portions (I weigh the dough in grams and divide it by 18—usually around 70 grams each dough ball). Roll into balls, pinching at the bottom where the seam comes together, so they are smooth and tight.
Second rise: Place rolls about an inch apart on a baker’s half sheet pan (18×13’’) and cover with a light kitchen towel and allow to rise until doubled in size, about 1 ½ hours. (or for quick rise, heat oven to 200 degrees F. Turn oven off, and place tray of rolls inside, covered, for about 30 min).
Preheat oven to 350 degrees F.
Garlic Butter: Mix melted butter, garlic Italian seasoning and parsley. Gently brush some of the mixture over risen rolls.
Bake: for 14-16 minutes, until golden. Remove from oven and brush the tops of the rolls with remaining garlic butter.

Notes

Make Ahead Instructions: Make the roll dough then place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.

To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.

To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

Variations:

Parmesan Garlic Rolls: When the rolls are just a few minutes away from finishing baking, remove from the oven, sprinkle with ½ cup freshly grated parmesan cheese, then return to the oven for 2-3 minutes.

Nutrition

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Old-Fashioned Sour Cream Donuts

Lauren Allen — Mon, 28 Oct 2024 11:00:00 +0000

This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment.

Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster.

Old Fashioned Donuts

I’m a big sucker for an old-fashioned cake donut and these are really fun to make from scratch. You don’t need a special donut pan, or any weird ingredients, and they come together pretty quick.

There’s something about the crisp edges, and soft, cake-like inside that’s so delicious. What’s your favorite donut?

How to make Sour Cream Donuts:

Make Dough: Sift cake flour, baking powder, salt, and nutmeg in a small bowl. In a large bowl, beat butter and sugar, then add egg yolks, mixing well. Starting and ending with the dry ingredients, alternate adding dry mixture, and sour cream, a little at a time to the dough. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.

Cut Out Donuts: Roll out donut dough to about ½ inch thickness on a floured surface. Use a donut cutter or two round biscuit cutters to cut as many donuts out as possible, you should get about 12.

Fry Donuts: Heat 2 inches of canola oil to 325°F in a heavy bottomed pot. Fry two donuts at a time, making sure to not overcrowd. Cook on each side for about 2 minutes, watching carefully so they don’t burn. Remove from oil and place on a paper towel lined plate.

Glaze: Whisk all glaze ingredients together in a shallow bowl. Dip each cake donut in the glaze, covering on each side then place on a wire rack above a baking sheet. Let donuts sit for 15-20 minutes until glaze is set. Old fashioned donuts are best enjoyed fresh, but if you have leftovers you can keep them in an airtight container at room temperature for a few days.

More of my Bakery Favorites:

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Old Fashioned Sour Cream Donuts

You can make delicious Old-Fashioned Donuts from home, without any special equipment. They're easy and fun to make and will be the highlight of your next party.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 15

Chill 1

Total Time 1 35

Servings donuts

Calories 288kcal

Author Lauren Allen

Cost 6

Equipment

Donut Cutter , optional

Ingredients

Donuts:

2 1/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
2 Tablespoons butter , room temperature
2 large egg yolks
1/2 cup sour cream
canola oil , for frying

Glaze:

3 1/2 cups powdered sugar , sifted
1 1/2 teaspoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

US Customary – Metric

Instructions

Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
Wet Ingredients: In a large mixing bowl, beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well.
Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
Chill: Wrap the dough in plastic wrap then chill for 1 hour.
Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.

Notes

Storing Instructions: Donuts are best enjoyed immediately, but may be stored in an airtight container at room temperature for a few days.

Nutrition

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*I originally shared this recipe July 2014. Updated July 2018 and October 2024.

Original recipe adapted from Handle the Heat