Butternut Pecan Loaf Cake
Servings 20 Makes 2 loaf cakes - each serves 10
My Butternut Pecan Loaf Cake is wholesome, nutty & delicious. It's easy to make and perfect for breakfast, afternoon tea or snacks.
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.
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