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!
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
Butternut Pecan Loaf Cake
Ingredients
- 2 cups mashed and cooled roast butternut squash This is about 1 large squash. You do not have to worry to much about exact measurements here.
- 2 cups sugar You can use slightly less for a loaf that is less sweet. I often use half a cup less sugar (so omit 100 grams of sugar).
- 3 tablespoons maple syrup
- ⅔ cup buttermilk
- ⅔ cup mild vegetable oil I use mild olive oil most of the time
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 3½ cups all purpose flour All purpose flour is also known as 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
Instructions
- 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).
- In a large bowl, mix the sugar, maple syrup, buttermilk, oil, vanilla, eggs and butternut squash together until well blended.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- Stir in the chopped pecans.
- Add the wet ingredients to the dry ingredients and stir together thoroughly but do not beat.
- Divide the batter between the loaf pans.
- Bake for 45 to 55 minutes or until a skewer inserted in the centre of the cakes comes out clean.
- Remove from oven and cool for 20 minutes in the pan.
- Take the cakes out of the pans and allow to cool completely on a wire rack.
- To make the glaze, measure the confectioners’ sugar into a small bowl.
- Using a whisk, gradually beat in the maple syrup, a tablespoon or so at a time, until a drizzle-able consistency is reached.
- Drizzle the glaze over the cooled cakes.
- Let the glaze dry for at least 30 minutes before slicing.
did you make this recipe?
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Other Loaf Cake Recipes You Will Love
Spiced Banana Nut Loaf with Ginger Glaze
Comments & Reviews
Louanne says
Looks delicious, April! Will definitely give it a go using my gluten free flour. Love pecans and maple, too!
April Harris says
Thank you, Louanne! I hope you enjoy it. Please let me know how it turns out using gluten free flour 🙂 x
LIsa @ how to find a man says
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.
Love,
Lisa
April Harris says
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
Theresa says
Wow. The cake looks fabulous and the maple glaze just takes it over the top. Thank you for sharing!
April Harris says
Thank you, Theresa 🙂
Michelle says
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!
April Harris says
Thank you! I like the dressed up version best too, Michelle 🙂
Pary Moppins says
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.”
April Harris says
Thank you 🙂
Swathi says
Delicious, pecan makes everything very nice.
April Harris says
Thank you, Swathi. I think pecans are my favourite nut – except for maybe pistachios – I do love pistachios!
peter @feedyoursoultoo says
I really like the use of the butternut squash.
April Harris says
Thank you, Peter 🙂
Linda (Meal Planning Maven) says
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!
April Harris says
It really does, Linda 🙂 Thank you!
Sherry says
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.
April Harris says
Thank you, Sherry! I’ll be over shortly – looking forward to it 🙂
Elizabeth @ SugarHero.com says
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!
April Harris says
Thank you, Elizabeth! This cake really is a great way to love your leftovers 🙂
Bintu - Recipes From A Pantry says
An excellent idea to use left over butternut squash! Bet it is lovely and moist too
April Harris says
Thank you, Bintu, it really is!
Taylor @ The Girl on Bloor says
What a healthy and delicious loaf using my fave seasonal ingredient!!! And a great way to get your veggies in!
April Harris says
Thank you, Taylor!
Veena says
I’ve never used butternut squash before. Such a lovely twist… can’t wait to try
April Harris says
It’s one of my favourite squashes, Veena, as it has so many sweet and savory uses!
Michelle @ Vitamin Sunshine says
I agree! Carrot cake is definitely health food. This is beautiful!
April Harris says
Thank you, Michelle.
Miz Helen says
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
April Harris says
Thank you so much, Miz Helen. I hope you are having a lovely week!
Kitty says
Your butternut pecan loaf looks perfect for a Fall treat! Thank you for sharing the recipe. I am visiting from Miz Helen’s Full Plate, and I so appreciate your prayers. Our blogging community is so wonderful.
April Harris says
Thank you so much, Kitty. I am so sorry for your loss. It really is hard losing your Mom. I still miss my Mom daily, and she passed a decade ago. I love how our community support one another. You are definitely in my prayers.
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday this week and we have pinned it to our features board. Thanks so much for sharing with us and hope you have a wonderful week!
Miz Helen
April Harris says
Thank you so much for the feature, Miz Helen! I really appreciate it 🙂 I hope your week is going well too!
Lucy J says
Hi. Sounds great. Can I substitute the buttermilk for a nut milk – like almond?
April Harris says
Hi Lucy, I have never tested using a nut milk, but I am sure it would work. I’ve definitely substituted ordinary milk a few times and it’s worked really well. The nut milk might alter the flavour or texture a tiny bit, but I am sure the bread would still be absolutely delicious.
Kippi says
Yum, I love anything butternut squash so I pinned this one for later!
Have a great weekend,
Kippi
April Harris says
It really is delicious, Kippi! I hope you love it as much as we do – and thank you for pinning! Have a wonderful weekend xo
Cindy Mom, the Lunch Lady says
I absolutely LOVE this idea. I’m the only one in my family that likes butternut squash, so buying a squash for only myself is hard. This way I can use what I can’t eat, in something I’m sure my kids would love!
April Harris says
Thank you, Cindy! I’ve definitely served this to people who had no idea there was squash in it until I told them – and you don’t have to tell your kids 😉
Helen says
Can the recipe be halved? I only have one loaf pan. Could you also recommend a substitute for buttermilk. Thank you.
April Harris says
Hi Helen! Yes, of course you can halve the recipe, no worries. Buttermilk does lend a nice flavour to the cake, but it’s not essential. Any other milk will work instead. Hope you enjoy the recipe!
Pat says
Hi April
This looks like such a good idea! I often buy butternut squash this time of the year as I like it very much but my husband is not a fan of it served at every meal. I think he’d enjoy it made sweet in a cake so I will make this with half of the squash the next time I buy a large squash. Nuts and Ginger always add a wonderful warmth.
April Harris says
I’m so glad you like the sound of the recipe, Pat, thank you! I hope you and your husband enjoy it as much as we do. 🙂