Jelly Donut Quick Bread
This Jelly Donut Quick Bread is everything you love about a jelly-filled donut—packed into an easy-to-make loaf! Soft, tender, and sweet, this moist quick bread is swirled with raspberry jam and topped with a light powdered sugar glaze for that classic donut shop flavor. Perfect for breakfast, brunch, or an afternoon treat with coffee, this simple loaf delivers nostalgic comfort in every bite—no deep frying required!
Equipment
- 2 mixing bowls.
- 1 loaf pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white or brown sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
For the Filling
- 1 cup raspberry jam (or other favorite jelly)
For the Glaze
- ½ cup powdered sugar
- 1-1 ½ tbsp milk
Instructions
For the Jelly Donut Quick Bread
- Preheat oven to 350°F (175°C). Grease and flour one 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat egg, milk, oil, and vanilla.
- Combine wet and dry ingredients until just mixed—don’t overmix.
- Pour half of the batter into the loaf pan.
- Add 1/2 cup raspberry jam in a thick line down the middle, then gently swirl with a knife.
- Top with remaining batter, spreading to cover the jam. You can even just mix the jam with the whole batter, which is what I did.
- Bake for 45–55 minutes, until a toothpick inserted into the non-jam part comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For the topping: Spread the remaining 1/2 cup of jam in a thick layer over the cooled bread.
For the Glaze
- Make the glaze: Mix powdered sugar and milk until smooth, then drizzle over cooled loaf.