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Butternut Pecan Loaf Cake

Course Dessert
Cuisine Canadian
Keyword loaf cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 24 Makes 2 loaf cakes - each serves 10


  • 2 cups mashed and cooled roast butternut squash that's about 1 large squash
  • 2 cups sugar
  • 3 tablespoons maple syrup
  • cup buttermilk
  • cup mild vegetable oil I use mild olive oil most of the time
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla
  • 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


  • 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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