Donut loaf from Midwest Made: Big, Bold Baking from the Heartland (page 132) by Shauna Sever

  • buttermilk
  • nutmeg
  • confectioner's sugar
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 24, 2020

    I made 2/3 recipe in an 8.5"x4.5" loaf pan. Baking time was 60 minutes. Careful when coating the loaf with sugar - mine tore a little. This tasted just like homemade Donettes!

  • Skamper on August 17, 2020

    This really does taste like a powdered donut. Made as directed, including fresh grated nutmeg, then baked as cupcakes. Filled three quarters full and baked 18 minutes at 350. Brushed the tops with melted butter and dusted with powdered sugar. They were a hit.

  • Zosia on May 16, 2020

    This cake has great flavour and a wonderfully tender crumb - much better than any powdered sugar doughnut I've ever had! I sugared only the top of the loaf which added just the right amount of sweetness.

  • stef on May 15, 2020

    Successfully made in a 10 cup Bundt pan

  • Tinala523 on April 29, 2020

    Actually tasted just like a powdered donut! A bit messy to coat the whole loaf and the cake is a bit delicate, but the family loved it!

  • EmilyR on April 29, 2020

    This is a great old fashioned cake that comes together quickly. I made a couple amendments only because I can't run to the grocery on a whim, so I used kefir in place of the buttermilk and I didn't use all of the powder sugar as called for on the outside. While it looks beautiful, we just sprinkled some on prior to serving. This pairs wonderfully with coffee and I'd make it again.

  • Foodycat on April 08, 2020

    14tbs is about 195g, in case other non-American bakers find that irritating! I am glad I persevered though, because this is a really delicious cake with a lovely tang and a beautiful tender crumb! I used self-raising flour instead of AP with raising agents, and I only did the butter and icing sugar treatment on the top. Edited to add Feb 2021 - made it again and added a punnet of fresh blueberries. Took the full 75 minutes to bake, but absolutely beautiful flavour and texture.

  • pattyatbryce on January 11, 2020

    Make this today! It is so good and easy. Our cookbook club is going wild over it. It is available online at if you don't have the book, but you will likely buy it after making.

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