Butternut Squash Loaf with Spiced Icing is a soft, flavorful quick bread that tastes like fall. Rich butternut squash puree keeps the texture incredibly moist, while warm spices and a sweet maple glaze bring cozy fall flavors to life. Perfect for morning coffee, afternoon tea, or an after-dinner treat, this loaf fills your kitchen with the most wonderful aroma as it bakes.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This recipe came about when I found myself with leftover butternut squash puree from another cooking project, and it’s become one of my autumn staples. The flavor is similar to pumpkin bread but slightly sweeter and more subtle. That maple-spiced icing on top provides just enough sweetness without overwhelming the bread. Whether I’m serving it at brunch or gifting slices to neighbors, it never lasts long. Simple to make and bursting with seasonal taste, it truly captures fall in loaf form.
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 with Spiced Icing
Scroll down for the full recipe card with exact measurements and printable instructions.
Turn your oven to 350°F and let it preheat while you prepare the batter. Place the flour, baking powder, baking soda, salt, and pumpkin spice in a medium mixing bowl. Use a fine-mesh sieve or sifter to sift everything together, which helps create a lighter texture in the finished loaf.
Crack the eggs into a large mixing bowl and beat them with a balloon whisk until slightly frothy. Gradually add the sugar while continuing to whisk until the mixture becomes pale and slightly thickened. This process is easier with a larger whisk that incorporates air efficiently. Add the vanilla, vegetable oil, buttermilk, and butternut squash puree, whisking or using a hand mixer on low speed until everything is smoothly combined. If your squash puree is cold from the refrigerator, a mixer helps blend it more easily.
Using a silicone spatula, gently fold the dry ingredients into the wet mixture. Stir just until you see no more flour streaks—mixing too much can result in a dense, tough loaf.
Prepare your 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for effortless removal later. Transfer the batter to the pan and use the back of a spoon or an offset spatula to smooth the top. Place in the oven and bake for 60 to 70 minutes. The loaf is done when a toothpick or cake tester inserted into the center emerges clean or with just a few moist crumbs. Having a digital oven thermometer inside your oven ensures accurate temperature for consistent results.
Set the pan on a cooling rack and let the loaf cool completely in the pan before adding the icing.
Make the Spiced Icing:
In a small bowl, combine the icing sugar, maple syrup, and pumpkin spice. Use a mini whisk to mix, starting with 1 tablespoon of syrup and adding more gradually until you achieve a pourable consistency that’s thick enough to cling to the loaf. Once the loaf has cooled, drizzle the icing over the top and add an extra pinch of spice if desired.
Serving Suggestions
This loaf is wonderful served plain, or dress it up with butter, cream cheese, or whipped cream on the side. Enjoy it with your morning coffee, as a midday snack with tea, or as a light ending to dinner. The maple glaze makes it feel slightly more indulgent, so it’s also excellent for brunch entertaining or special holiday breakfasts.
Storage Tips
Keep the loaf in an airtight container at room temperature where it will stay fresh for up to 3 days, or refrigerate it for up to one week. For longer storage, wrap the cooled loaf (iced or plain) tightly in plastic wrap followed by aluminum foil, then freeze for up to three months. Let it 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
- Turn your oven to 350°F. Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it 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 sifter.
- In a large mixing bowl, beat the eggs with a balloon whisk until slightly frothy. Gradually add the sugar while whisking until pale and thickened. Add the vanilla, vegetable oil, buttermilk, and butternut squash puree. Whisk or use a hand mixer on low speed until smoothly combined.
- Using a silicone spatula, gently fold the dry ingredients into the wet mixture. Stir just until no flour streaks remain. Don’t overmix.
- Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula. Bake for 60–70 minutes, until a toothpick or cake tester inserted in the center comes out clean. A digital oven thermometer helps ensure accurate baking temperature.
- Set the pan on a wire cooling rack and let the loaf cool completely in the pan before icing.
- Make the icing: In a small bowl, combine the icing sugar, maple syrup, and pumpkin spice using a mini whisk or regular whisk. Start with 1 tablespoon of syrup and add more until you achieve a pourable consistency.
- Drizzle the icing over the cooled loaf and add an extra pinch of spice if desired. Let the icing set briefly before slicing.
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.