Butternut Squash Loaf with Spiced Icing
Butternut Squash Loaf with Spiced Icing is a moist, tender quick bread that’s packed with warm fall spices and topped with a sweet maple glaze. Drizzled with a maple-spiced icing, it’s perfect for breakfast, snack time, or dessert, and it makes your kitchen smell absolutely amazing while it bakes. This is my go-to quick bread when I’m in the mood for fall flavors!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I started making this loaf when I had extra butternut squash puree after making soup, and it’s been a fall favorite ever since. It’s just as delicious as pumpkin bread but with a slightly sweeter, more delicate flavor. The maple icing adds the perfect touch of sweetness without being overpowering. Whether I’m serving it for brunch or wrapping up slices to share with friends, this loaf always disappears fast. It’s simple, flavorful, and feels like autumn in every bite.
Ingredients
For the Loaf:
- All-purpose flour
- Baking powder – Ensure your baking powder hasn’t expired, or your loaf won’t get the lift it needs.
- Baking soda
- Salt
- Pumpkin pie spice – I buy fresh pumpkin pie spice each fall so that it’s fresh and fabulous. Fresh spices make all the difference!
- Large eggs – Medium or extra large eggs also work just fine.
- Sugar – White granulated sugar.
- Vanilla extract – I cook with artificial vanilla extract and the flavor is just as delicious.
- Vegetable oil – Or any other neutral-flavor cooking oil.
- Buttermilk – If you don’t have buttermilk, add ¼ cup of sour cream to a measuring cup and top it up with milk until it measures ⅔ cup. Mix well.
- Butternut squash puree
For the Spiced Icing:
- Icing sugar – Don’t worry if you have lumps in it.
- Maple syrup – Use the real stuff for the best flavor.
- Pumpkin pie spice
How To Make Butternut Squash Loaf
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F so it’s ready when you are. In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice. A fine-mesh sieve works great here and helps keep the loaf light.
In a large mixing bowl, whisk the eggs, then slowly add the sugar until the mixture is pale and thick. A balloon whisk makes this easier than a small whisk. Whisk in the vanilla, vegetable oil, buttermilk, and butternut squash puree until fully combined. If your puree is cold, a hand mixer on low speed helps everything blend evenly.
Use a silicone spatula to gently fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain; overmixing can make the loaf tough.
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Pour in the batter and smooth the top. Bake for 60–70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. A digital oven thermometer helps ensure your oven is properly calibrated.
Let the loaf cool in the pan on a cooling rack until completely cooled before icing.
Make the Spiced Icing
In a small bowl, whisk the icing sugar with maple syrup a little at a time until you reach a drizzling consistency. Stir in the pumpkin spice. A mini whisk works well for icing. Drizzle over the cooled loaf, then sprinkle with extra spice if you like.
Equipment
- Fine-mesh sieve
- balloon whisk
- hand mixer
- 9×5-inch loaf pan
- cake tester
- digital oven thermometer
- cooling rack
- mini whisk
Serving Suggestions
This Butternut Squash Loaf is delicious on its own, or you can serve it with a pat of butter, a smear of cream cheese, or a dollop of whipped cream. It’s perfect for breakfast with coffee, as an afternoon snack with tea, or as a light dessert after dinner. The maple icing makes it feel a little more special, so it’s also great for brunch gatherings or holiday mornings.
Storage Tips
Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. You can also freeze it—wrap the cooled loaf (with or without icing) tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature before serving.
Butternut Squash Loaf with Spiced Icing
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin spice
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ⅔ cup buttermilk
- 1 cup butternut squash puree
For the Spiced Icing:
- 1 cup icing sugar
- 1–2 tablespoons maple syrup
- ¼ teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice using a fine-mesh sieve or whisk.
- In a large mixing bowl, whisk the eggs until slightly frothy, then slowly add the sugar while whisking until the mixture turns light yellow. Stir in the vanilla extract, vegetable oil, buttermilk, and butternut squash puree with a wooden spoon or rubber spatula until well combined.
- Add the dry ingredients to the wet ingredients slowly, stirring gently with a rubber spatula until just combined with no dry streaks. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula. Bake for 60–70 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the loaf in the pan on a wire cooling rack for 15 minutes, then remove from the pan and let cool completely on the rack.
- Make the icing: In a small bowl, whisk together the icing sugar, maple syrup, and pumpkin spice. Start with 1 tablespoon of maple syrup and add more until it reaches your preferred drizzling consistency.
- Drizzle the icing over the cooled loaf using a spoon or piping bag. Sprinkle with pumpkin spice or cinnamon for decoration, if desired. Let the icing set for a few minutes before slicing.
