Add Preferred SourceEvery autumn, when the weather starts to turn crisp and cozy, I find myself craving something warm and lightly spiced. This Butternut Squash Loaf with Spiced Icing is one of my favorite comfort bakes. It is soft, moist, and full of gentle sweetness from the squash, balanced with a hint of spice and a drizzle of maple icing that makes each slice feel like a little hug.
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I first made this loaf one weekend after roasting butternut squash for dinner. There was some puree left, and instead of making soup, I decided to bake. The smell that filled my kitchen that day was pure magic, sweet, nutty, and just a little spicy. It quickly became a go-to recipe whenever I want to bring a touch of fall warmth into my kitchen.
A Slice of Comfort
There is something so special about slicing into this loaf while it is still slightly warm and letting the aroma of cinnamon and maple fill the air. The butternut squash keeps the texture incredibly tender, while the icing adds just enough sweetness to make it feel indulgent without being heavy. I love making it for weekend breakfasts, sharing it at brunch, or enjoying a quiet slice with tea on a cool afternoon. It is the kind of recipe that feels timeless and homey in all the best ways.
Ingredients
How to make Butternut Squash Loaf with Spiced Icing
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C). In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice. I like using a fine-mesh sieve here because it keeps the mixture light and helps the loaf bake up soft and even.
In a large mixing bowl, whisk the eggs until smooth, then slowly add the sugar and whisk until the mixture becomes pale and fluffy. Stir in the vanilla extract, vegetable oil, buttermilk, and butternut squash puree until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no dry streaks remain. I love using a silicone spatula for this because it is flexible and helps make sure nothing sticks to the bottom of the bowl. Do not overmix, this helps keep your loaf tender.
Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy cleanup. Pour in the batter, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly at this point.
Let the loaf cool completely in the pan on a wire rack before removing. This resting time helps the loaf hold its shape and makes slicing easier.
To make the icing, stir the icing sugar and maple syrup together in a small bowl, adding the syrup gradually until the icing reaches your desired consistency. Mix in the pumpkin spice.
Then drizzle the icing over the cooled loaf. For a pretty finish, sprinkle a little extra pumpkin spice or cinnamon on top.
Serving Suggestions
This loaf is perfect served with coffee or tea for breakfast or as a sweet afternoon treat. For a cozy brunch, slice it thick and serve with a pat of butter or a dollop of whipped cream. I also love gifting it during the holidays. Wrap it in parchment and tie it with twine for a thoughtful homemade touch.
Storage Tips
Store leftover loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week. You can also freeze the un-iced loaf for up to 2 months. Just thaw it overnight and drizzle with icing before serving. The texture stays soft and tender, just like freshly baked.
More Cozy Bakes I Think You’ll Love
If you're like me and can never resist a warm, spiced treat fresh from the oven, you'll definitely want to try a few of my other favorite cozy bakes. For a comforting dessert, try the Pumpkin Dump Cake or the delicious Apple Dump Cake. If you're in the mood for something a little more indulgent, the Pumpkin Cheesecake Bars and Caramel Apple Cheesecake Bars are perfect choices. And of course, no cozy baking session is complete without a Cinnamon Roll Poke Cake to enjoy with a warm drink.
Butternut Squash Loaf with Spiced Icing
Equipment
- Measuring Cups and Spoons
- Mixing bowls
- Whisk
- Sifter or fine mesh strainer
- Loaf pan (9×5-inch)
- Oven
- Toothpick
- Cooling Rack
- Small bowl
- Spoon or spatula
Ingredients
- 2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2/3 cup buttermilk
- 1 cup butternut squash puree
For the icing
- 1 cup icing sugar
- 1 –2 tablespoons maple syrup
- ¼ teaspoon pumpkin spice
Instructions
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a bowl, sift together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, whisk eggs and sugar until light and fluffy. Add vanilla, oil, buttermilk, and butternut squash puree.
- Fold dry ingredients into wet until just combined.
- Pour into prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.
- Cool completely before removing from pan.
- Mix icing sugar, maple syrup, and pumpkin spice until smooth, then drizzle over cooled loaf.
Notes
Nutrition
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.
