Butternut Pecan Loaf Cake Recipe

ByApril HarrisPublished: October 28, 2026

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Love your leftovers and delight your tastebuds with this easy to make, easy to share Butternut Pecan Loaf Cake. Moist and tender, this loaf really doesn’t taste of squash, it just tastes delicious. You could definitely get away without telling anyone that the secret ingredient is actually really good for you!

Of course, 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, several years ago, 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. In my experience, cravings for cakes are rarely satisfied by soup. 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.

How to Prepare Butternut Squash

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. Butternut Squash can also be peeled, boiled like potatoes, and then mashed.

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 three or four 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 with two slices cut from it visible in the foreground

Tips for Making This Butternut Loaf Cake Recipe

This is such an easy recipe – You can make it with a bowl and wooden spoon. All you have to do is mix the sugar and the wet ingredients together in one bowl. Next, sift the dry ingredients and spices into another bowl and add the nuts. Then stir the wet ingredients into the dry ones. Pour into the loaf pans and bake. It’s that easy.

You can use less sugar than originally called for – When I first made this cake many years ago, I wasn’t as health conscious. Two cups of sugar in two loaves isn’t completely over the top for a cake, however now, I tend to use about a cup and a half of sugar (300 grams instead of 400 grams). It does, of course, make the cake less sweet, but it still tastes amazing.

Use fancy loaf pans to make this cake extra-special – Sometimes I use decorative loaf tins to bake this cake. That said, there is something about a plain loaf cake that makes me very happy too. (affiliate link)

Serve the cakes plain or glazed – The cake tastes great plain, making a lovely breakfast with a cup of tea or coffee. Dressed up with its gorgeous maple glaze, it is positively addictive. Sometimes I leave one plain and glaze the other so I have a choice!

Share the deliciousness – One of my favourite things about this Butternut Pecan Loaf Cake Recipe is that it makes two loaves. So you can keep one for yourself, and give one away to a lucky friend.

Store the Butternut Pecan Loaf Cake in an airtight container at room temperature – In my experience, they will keep for at least 3 or 4 days, sometimes longer.

You can freeze the loaf cakes – Be sure to freeze them before glazing. Unless you plan to serve it all at once, slice the loaf first and put small pieces of greaseproof paper between the slices. That way you can just thaw a slice or two at a time. If you are planning to keep the cake whole and decorate it before serving, be sure it is completely thawed and at room temperature before you drizzle any glaze over top.

Whether you are looking for delicious ways to sneak some veggies into your kids (and reluctant vegetable eaters of all ages) or you just fancy a treat, I hope you will enjoy this Butternut Pecan Loaf Cake as much as my family, friends and I do!

Butternut Pecan Loaf Cake Printable Recipe

Created by: April J Harris