Chocolate Chip Donut Loaf

Ingredients:

Chocolate Chip Streusel

• ½ cup all-purpose flour

• 2½ tbsp granulated sugar

• 1 tbsp light brown sugar

• ¼ tsp fine sea salt

• 3 tbsp + 1 tsp cold butter, cubed

• ¼ tsp vanilla bean paste

• ⅓ cup mini chocolate chips

• 1 tbsp coarse sanding sugar (optional)

Loaf

• 1⅔ cups all-purpose flour

• 1½ tbsp cornstarch

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¾ tsp fine sea salt

• ¼ tsp ground nutmeg

• ¾ cup + 2 tbsp granulated sugar

• 7 tbsp neutral oil

• ⅔ cup plain unsweetened yogurt

• Scant ½ cup milk

• 2½ tsp vanilla bean paste

• ½ tsp apple cider vinegar

• ⅔–¾ cup mini chocolate chips

Vanilla Glaze

• 2 cups powdered sugar, sifted

• ¼ cup milk

• 1 tsp vanilla bean paste

• Pinch of fine sea salt

Topping

• Maldon flaky sea salt

Instructions

1. Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.

2. Make the streusel — mix flour, both sugars, sanding sugar, and salt in a bowl. Add cold butter and vanilla bean paste and work into crumbles. Fold in chocolate chips. Refrigerate until needed.

3. In a large bowl, whisk together the sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.

4. Add flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until no dry streaks remain — don't overmix.

5. Fold in the chocolate chips.

6. Pour batter into the prepared pan (just over halfway full) and smooth the top.

7. Top with the chilled streusel, keeping some larger clusters. Sprinkle with sanding sugar if using.

8. Bake 45–55 minutes until the center is set and a toothpick comes out with moist crumbs.

9. While still hot, sprinkle with Maldon flaky salt.

10. Cool in the pan 25–30 minutes, then transfer to a wire rack.

11. Whisk together glaze ingredients until smooth and pour over the still-warm loaf.

12. Cool completely, then chill 30 minutes before slicing for clean cuts. Let slices come to room temp before serving.