Sweet vegetable cakes have a much longer history than their modern reputation suggests. Long before “hidden veggie” bakes became trendy, European cooks were blending mashed roots and gourds into puddings and pies — the ancestors of our carrot cakes, pumpkin breads, and zucchini loaves. In the 16th century, English carrot puddings offered sweetness and moisture when sugar was scarce. By the 18th and 19th centuries, pumpkin and other squashes had taken their place in spiced desserts across Europe and North America. When zucchini bread rose to fame in the 1960s, during the back-to-the-land movement, it carried on this humble, ingenious tradition of turning garden abundance into comfort food.

This Butternut Squash Bread/Cake — golden, fragrant, and touched with orange — belongs squarely in that lineage. The butternut’s natural sweetness and velvety texture make the crumb rich and moist, while warm spices and walnuts add depth and crunch. Baked as a loaf or a simple round cake, it’s equally at home beside a morning coffee or dressed up with cream cheese frosting for dessert. A taste of the harvest season in every slice.

Instructions

Make the butternut squash purée:
Cut a butternut squash in half and scoop out the seeds. Drizzle lightly with oil, then place cut-side down on a parchment-lined baking sheet. Roast at 400°F (200°C) for 60 minutes, until tender. Let cool, scoop out the flesh, and purée in a food processor until smooth. Measure 1 ½ cups for this recipe.

Prepare your pan:
Preheat the oven to 350°F (180°C).

• For a loaf, grease or line a 9×5-inch loaf pan.
• For a cake, grease or line a 9-inch round cake pan (springform works beautifully).

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, cloves, ginger, and cinnamon.

Mix the wet ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, squash purée, and orange juice until smooth.

Combine and fold: Add the dry ingredients to the wet mixture and gently fold until just combined — don’t overmix. Stir in the walnut pieces.

Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle with finely chopped nuts (walnuts, or almonds with a touch of cinnamon, or pistachios).

Loaf pan: 60 minutes or 9-inch round cake pan: 60-65 minutes, or until a toothpick inserted in the centre comes out clean.

Cool: Let it cool completely in the pan on a wire rack before slicing (or remove from the round pan once it’s warm, to cool fully on a rack).

Storage

Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.
Freezes beautifully — slice, wrap, and freeze for easy breakfasts or snacks.

Kitchen Note

This bread-cake hybrid is even better the next day, when the spices deepen and the crumb settles. Try it slightly warmed with a bit of butter — or a light drizzle of maple syrup if you want to give it a true Canadian twist. 🍁