Why Spiced Butternut Squash Loaf is the Perfect Fall Dessert ?

Butternut squash is one of my favorite squash to cook with. It has a creamy and buttery flesh which is perfect to make moist and delicate cakes, just like this spiced loaf.

Spices are the key in this autumn cake. I used cinnamon, cloves, ginger and nutmeg for a warm and cozy flavor. I also added chocolate chips and chopped pecans to the batter. Feel free to leave them out or to replace them with walnuts, cranberries or raisins.

Introduction about Spiced butternut squash loaf

Cinnamon Maple Butternut Squash Bread - The Oregon Dietitian

Since we don’t have canned pumpkin here in Switzerland, I always make my own pumpkin purée. That’s also great because you can chose among many different kind of squashes depending on the recipe you’re making. If you’re looking for very sweet and bright orange color, chose Muscat squash (check this frosting).

Making your own squash purée is very easy. Make sure to buy a whole squash and to cut it in half (or more if it’s very big) without removing the peel. Remove the seeds and bake in the oven at 200C degrees for about one hour. The flesh will be super soft and easy to remove with a spoon. You can keep the purée for further uses, like pumpkin soup or sauces in an airtight container in the refrigerator for several days.

The texture of this loaf is very moist and fluffy. To preserve its moisture, cover with alluminium foil or place in a large cake container and store on the counter for the day or in the refrigerator for up to 6 days. If you have frosted the cake, I recommend storing it in the refrigerator.

I hope you guys enjoy this kind of autumn baking! As always, I’d love to hear from you if you make this butternut squash loaf!

Butternut Squash Bread | Cooking On The Weekends

Why Spiced Butternut Squash Loaf is the Perfect Fall Dessert ?

Spiced butternut squash loaf

plant-based, refined sugar-free, dairy-free, vegan friendly
Prep Time 30 minutes
Cook Time 50 minutes
4 hours
Course Breakfast
Cuisine French
Servings 1 22 cm loaf
Calories 400 kcal


  • 1 22cm / 8,6 " loaf pan


Ingredients for the loaf Dry

  • 220  gams white spelt or all purpose flour
  • 50-60 gams fine light brown sugar
  • 40 gams fine brown or coconut sugar pulse in a blender until fine
  • 2 1/4 tsp  baking powder
  • 1/4 tsp  baking soda
  • 1/4 tsp  sea salt
  • 1,5  tsp  cinnamon
  • 1/2 tsp  ginger powder
  • 1/4 tsp  nutmeg
  • 1/8 tsp  cloves
  • 2 tbsp  chocolate chips, optional
  • 2 tbsp  chopped pecans


  • 170  gams butternut squash purée (or canned pumpkin)
  • 150  ml  non dairy milk (I used soy)
  • 50  gams vegetable oil (I used sunflower)
  • 1 tbsp  pure maple syrup
  • 1 tsp  pure vanilla bean paste
  • 1 tsp  lemon juice
  • 1 tbsp  chocolate chips for topping, optional if you're not frosting the cake

Ingredients for the frosting

  • 160  gams raw cashews, soaked overnight
  • 150  gams coconut cream
  • 4-5 tbsp  butternut squash purée
  • 1,5 tbsp  agave or maple syrup
  • 1 tsp  lemon juice
  • 1/2 tsp  pure vanilla bean paste
  • 1 tbsp  coconut oil, melted room temp


Make the butternut squash purée

  • Cut a whole butternut squash into 3-4 pieces, remove the seeds but keep the peel. Place the pieces into a roasting pan, flesh side down.Roast the pumpkin in a 400F|200C degrees oven for 50-60 minutes.Spoon out the flesh and mash with a potato masher or a blender.

Make the frosting

  • Place the (rinsed and drained cashews), coconut cream, agave, vanilla and lemon juice in a food processor or high speed blender and blend until smooth.With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.Transfer the frosting in a bowl and place in the refrigerator to set for at least 4 hours.

Make the loaf

  • Preheat the oven to 365 degrees F / 180ºc. Grease and line a 22cm loaf pan.
  • In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using.
  • In a small bowl, combine the wet ingredients and mix well. Pour the wet ingredients over the dry and mix to combine.
  • Pour the batter into the prepared pan. Top with chocolate chips, if using.
  • Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 15 minutes then remove from the pan.Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.


Keyword loaf, squash

Cooking tips

Butternut Squash Bread with Pecan Streusel Recipe

Spiced butternut squash loaf is a delicious and comforting treat that is perfect for fall. Here are some cooking tips to help you make the best spiced butternut squash loaf:

  • Choose the right squash: Choose a ripe butternut squash that is heavy for its size and has a deep orange color. Roast the squash until it is tender and use a fork to mash it into a puree.
  • Use high-quality ingredients: Use high-quality flour, sugar, spices, and vanilla extract to ensure that the loaf has a delicious flavor and texture.
  • Don’t overmix the batter: Overmixing the batter can result in a tough and dense loaf. Mix the ingredients until they are just combined.
  • Use a loaf pan: Use a standard 9×5 inch loaf pan for baking. Grease the pan and dust it with flour to keep the loaf from sticking.
  • Add nuts or raisins: For an extra crunch and texture, add chopped nuts or raisins to the batter.
  • Bake at the right temperature: Bake the loaf at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Allow the loaf to cool: Allow the loaf to cool in the pan for about 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  • Store the loaf properly: Store the cooled loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 1 week or frozen for up to 3 months.

By following these cooking tips, you can make a perfect spiced butternut squash loaf that is moist, fluffy, and full of delicious fall flavors.

Serving Suggestions

Spicy Butternut Squash Bread Recipe - Food Fanatic

Spiced butternut squash loaf is a delicious treat that is perfect for fall. Here are some serving suggestions to help you enjoy your loaf:

  • Serve warm with butter: Cut a slice of warm spiced butternut squash loaf and spread some butter on top. The butter will melt into the loaf, making it even more delicious.
  • Top with cream cheese frosting: Spiced butternut squash loaf can be frosted with cream cheese frosting for a sweeter treat. The tangy flavor of the cream cheese complements the sweetness of the loaf.
  • Enjoy with a warm beverage: Serve spiced butternut squash loaf with a warm cup of tea, coffee, or hot chocolate. The warm beverage will complement the comforting flavors of the loaf.
  • Toast and spread with jam: Toast a slice of spiced butternut squash loaf and spread some jam on top. The sweetness of the jam will complement the spices in the loaf.
  • Make French toast: Cut the spiced butternut squash loaf into thick slices and use them to make French toast. Dip the slices into a mixture of eggs, milk, and spices, then fry until golden brown.
  • Serve with whipped cream: Top a slice of spiced butternut squash loaf with whipped cream for a decadent treat. The creaminess of the whipped cream complements the flavors of the loaf.

With these serving suggestions, you can enjoy your spiced butternut squash loaf in a variety of ways.

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