Butternut Pecan Loaf Cake Recipe

Butternut Squash Pecan Loaf Glazed
I would never say that my Butternut Pecan Loaf Cake is ‘healthy’ based simply on the fact that it contains a vegetable, I mean, I’ve eaten some pretty sinful carrot cakes (and enjoyed every bite). However the inclusion of a vegetable in something that would normally be served as comfort food with a cup of tea can’t help but make me feel slightly virtuous.

I love a challenge and dislike waste so when confronted with a butternut squash teetering on the edge of inedibility, I considered a lot of options. I know you can make soup or stew from squash but frankly I fancied cake and cravings for cakes are rarely satisfied by soup, at least in my experience. A quick perusal of the archives reminded me that I have very successfully made cake from leftover sweet potatoes on several occasions, so why not squash? And so, my Butternut Pecan Loaf Cake was born.

Although butternut squash is very mild, it isn’t as sweet as sweet potatoes, so I knew I’d need to play around a bit with the flavouring of the cake. When I considered the inclusion of pecans for flavour and crunch I started to think about maple syrup (I love maple pecan anything) and as they say, the rest is history.

It is so easy to make my Butternut Pecan Loaf Cake. Cooking butternut squash takes very little effort. Simply cut the squash in half, scoop out the seeds, brush it with a little oil and bake it at 400°F (200°C). It takes about forty minutes and I cover it with a bit of foil towards the end to prevent browning. Then I just scoop out the squash, mash it thoroughly and leave it to cool. There is no reason why, if you are confronted with a squash that is reaching the end of its useful life, you could not roast it one day and then make the cake another day. Provided you cover and refrigerate the squash once it is cool, it should keep for at least a couple of days. One butternut squash should yield about 2 cups mashed which is just right for this recipe. Don’t panic if it’s a little less than that; it will be fine.

Butternut Pecan Loaf Cake

Then all you have to do is mix the sugar and the wet ingredients together in one bowl.

Butternut Pecan wet ingredients Collage

Next, sift the dry ingredients and spices into another bowl and add the nuts. Then stir the wet ingredients into the dry ones.

Butternut Pecan dry ingredients Collage

Pour into the loaf pans and bake.

Butternut Pecan Loaf Cake

It’s that easy.

The cake tastes great plain, making a lovely breakfast with a cup of tea or coffee.

Butternut Squash Pecan Loaf breakfast

And dressed up with its gorgeous maple glaze it is positively addictive.

Butternut Pecan Loaf sliced

Butternut Pecan Loaf Cake
Serves: 2 loaf cakes - each serves 10
  • 2 cups mashed and cooled roast butternut squash (1 squash)
  • 2 cups sugar
  • 3 tablespoons maple syrup
  • ⅔ cup buttermilk
  • ⅔ cup mild vegetable oil (I use organic sunflower oil)
  • 4 eggs (at room temperature)
  • 1 teaspoon vanilla
  • 3½ cups all purpose (plain) flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 generous teaspoon ground cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup pecans, roughly chopped
  • For the glaze
  • 1 cup confectioner's sugar (icing sugar)
  • 4 to 5 tablespoons maple syrup (you may need slightly more or less)
  1. Preheat the oven to 350°F (175°C). Grease and flour (or line) two 2 pound loaf pans (about 9 x 5 inches or 23 x 13 centimetres).
  2. In a large bowl, mix the sugar, maple syrup, buttermilk, oil, vanilla, eggs and butternut squash together until well blended.
  3. Sift together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  4. Stir in the chopped pecans.
  5. Add the wet ingredients to the dry ingredients and stir together thoroughly but do not beat.
  6. Divide the batter between the loaf pans.
  7. Bake for 45 to 55 minutes or until a skewer inserted in the centre of the cakes comes out clean.
  8. Remove from oven and cool for 20 minutes in the pan.
  9. Take the cakes out of the pans and allow to cool completely on a wire rack.
  10. To make the glaze, measure the confectioners' sugar into a small bowl.
  11. Using a whisk, gradually beat in the maple syrup, a tablespoon or so at a time, until a drizzle-able consistency is reached.
  12. Drizzle the glaze over the cooled cakes.
  13. Let the glaze dry for at least 30 minutes before slicing.

If you enjoyed this post you may also like my Banana Gingerbread Loaf Cake.

Shared with Foodie Friday, Friday Food Frenzy, Show Stopper Saturday, See Ya in the Gumbo, My Meatless Monday, All My Bloggy Friends, Funtastic Friday

* indicates required

Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

View all posts by


  1. Looks delicious, April! Will definitely give it a go using my gluten free flour. Love pecans and maple, too!

  2. April,

    you are a good baker.

    i wonder how it would look if i put the mixture in a bread machine?

    I have one that i havn’t touched in ages.



    • Hi Lisa, Thank you! I have never baked a loaf cake in a bread machine, although my machine will do that. I use it all the time for bread though. You could certainly give it a try, although I’m not sure if it might beat the mixture too much. This recipe is kind of like muffins in that you don’t want to over-mix it. You might need to halve the recipe for a bread machine too. I’d probably stick to the oven if it was me, but if you give it a try I’d love to know how you get on. xxx

  3. Wow. The cake looks fabulous and the maple glaze just takes it over the top. Thank you for sharing!

  4. We use sweet potatoes in baked goods often, but I don’t think I’ve ever seen butternut squash used like this. Clever! I have to admit that I’d have to go with the dressed up version…couldn’t resist that glaze.
    Thank you for linking this week, April!

  5. That looks beautiful and delicious! I agree. A vegetable or fruit in baked goods makes you feel a little less naughty while eating it. 🙂 Thanks for sharing. Found you at “See You in the Gumbo.”

  6. Delicious, pecan makes everything very nice.

  7. I really like the use of the butternut squash.

  8. April, I so love butternut squash and am always looking for delicious and creative ways to use it. Your cake is absolutely stunning and I know adding butternut squash must give it the most amazing flavor!

  9. This looks awesome. I love butternut squash and I love pecans. Thanks for linking up to Funtastic Friday. Hope to see you again this week.

  10. This sounds great! I always joke that I’m a child of the great depression, because I HATE having food go to waste. Using up leftovers and produce that’s on the edge is a passion of mine. This cake looks like the perfect solution for your old squash!

  11. An excellent idea to use left over butternut squash! Bet it is lovely and moist too

  12. What a healthy and delicious loaf using my fave seasonal ingredient!!! And a great way to get your veggies in!

  13. I’ve never used butternut squash before. Such a lovely twist… can’t wait to try

  14. I agree! Carrot cake is definitely health food. This is beautiful!

  15. Hi April,
    Your Butternut Pecan Loaf Cake looks awesome, we will love it! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Speak Your Mind


Rate this recipe: