Butternut Pecan Loaf Cake Recipe

ByApril HarrisPublished: July 17, 2024

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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.

There are lots of things you can do with butternut squash, but this is definitely one of my favourites!

Butternut Pecan Loaf with two slices cut from it visible in the foreground

Can I Use Less Sugar in Butternut Pecan Loaf Cake?

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. You need to please yourself here.

Butternut Pecan Loaf Cake is Easy To Make

This is one of the easiest cake recipes ever, and can be made by simply using 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. 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.

One of my favourite things about this Butternut Pecan Loaf Cake Recipe is that it makes two loaves. I often make one to keep and one to give away. Sometimes I keep one plain and glaze the other. Having two loaves gives you lots of options.

Can I Freeze Butternut Pecan Loaf Cake?

Butternut Pecan Loaf Cake keeps well for at least three or four days wrapped in foil and kept in a sealed container at room temperature. You can freeze an un-glazed loaf, but unless you plan to serve it all at once, be sure to slice it first. That way you can just thaw a slice at a time. Freezing can cause the glaze to deteriorate so I don’t recommend freezing a loaf that has been glazed.

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, this Butternut Pecan Loaf Cake will be a welcome addition to your baking repertoire!

Butternut Pecan Loaf Cake Printable Recipe

Created by: April J Harris