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Two slices of Butternut Squash Loaf with Spiced Icing on a white plate.

Butternut Squash Loaf with Spiced Icing

Chef Jenn
Butternut Squash Loaf with Spiced Icing is a moist, tender quick bread made with butternut squash puree, warm pumpkin spice, and buttermilk, then topped with a sweet maple glaze. Perfect for fall mornings or cozy afternoons.
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Prep Time 20 minutes
Bake Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 servings
Calories 337 kcal

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 9x5-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.

Nutrition

Serving: 1sliceCalories: 337kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 43mgSodium: 232mgPotassium: 133mgFiber: 1gSugar: 25gVitamin A: 1744IUVitamin C: 3mgCalcium: 84mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword autumn baking, butternut squash loaf, fall loaf cake, fall quick bread, pumpkin spice loaf
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