Butternut Spice Loaf

Use butternut squash instead of store-bought pumpkin puree for an upgrade on a seasonal favorite!

The batter in it’s loaf pan and (almost) ready for the oven.
Don’t forget to top with nuts!

Butternut Spice Loaf

  • Servings: 8 thick slices
  • Print


  • 2 cups soft wheat or spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 1/2 cups butternut flesh
  • 1/2 cup maple syrup
  • 1/4 cup oil
  • 1/2 cup apple sauce
  • 1 teaspoon orange zest
  • 3/4cup raisins
  • 3/4 cup walnuts chopped and toasted, plus 3 tablespoon walnuts, chopped and untoasted


  1. Preheat the oven to 350 degrees. Grease a 9×5 pan with oil.
  2. Mix the flour, baking soda, baking powder, salt, and spices together.
  3. Blend the squash, apple sauce, oil, and maple syrup together.
  4. Make a well in the center of the dry ingredients, and add the wet mixture. Mix until just combined.
  5. Add the toasted walnuts and raisins to the batter and fold until everything is evenly distributed. Pour the batter into the prepared pan and top with 3 tablespoons of the untoasted walnuts.
  6. Bake for 50-60 minutes, or until the top is lightly golden and a toothpick inserted into the loaf comes out clean.


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