Description
A rich and moist butternut squash loaf enhanced with nutty browned butter flavor, topped with a decadent brown butter icing. This loaf balances the natural sweetness of roasted butternut squash with warm spices and a luscious glaze, perfect for breakfast, dessert, or any cozy occasion.
Ingredients
For the Butternut Loaf:
- 1 cup unsalted butter
- 3 large eggs
- 1 1/2 cups sugar
- 1/2 cup packed light brown sugar
- 2 cups puréed roasted butternut squash
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg (preferably freshly ground)
For the Brown Butter Icing:
- 5 tablespoons salted butter
- 1 1/2 cups confectioners sugar, plus more if needed
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch loaf pans thoroughly to prevent sticking during baking.
- Brown the Butter for Loaf: In a large frying pan over medium-high heat, melt the 1 cup unsalted butter. It will foam as the milk solids cook; stir constantly and scrape the bottom to capture all browned bits. Once the butter is a rich brown color and emits a nutty aroma (about 7 minutes), remove from heat and let cool for 10 minutes.
- Mix Eggs and Sugars: In the bowl of a stand mixer, beat the 3 large eggs with 1 1/2 cups sugar and 1/2 cup packed light brown sugar on high speed. Continue for several minutes until the mixture lightens in color and becomes fluffy, achieving a texture known as ‘eggedosis’ in Norwegian.
- Add Browned Butter: Scrape the cooled browned butter into the egg and sugar mixture and beat for an additional 2 minutes until fully combined and smooth.
- Incorporate Butternut Squash: Add the 2 cups puréed roasted butternut squash to the wet ingredients and beat on medium speed until the mixture is uniform and smooth.
- Combine Dry Ingredients: In a separate small bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon ground nutmeg. Gradually add the dry mixture to the wet ingredients and mix on low speed until just fully incorporated, avoiding overmixing.
- Bake the Loaf: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the loaves from the pans and allow to cool completely on a wire rack before glazing.
- Brown the Butter for Icing: Repeat the browning process for 5 tablespoons salted butter in a small skillet, stirring constantly until browned and aromatic. Remove from heat and let cool for about 10 minutes before proceeding.
- Prepare the Icing: Sift 1 1/2 cups confectioners sugar to eliminate lumps. In a mixing bowl, whisk together the cooled brown butter and 1 teaspoon vanilla extract. Gradually add the sifted sugar, whisking continuously until a smooth, spreadable consistency is achieved. Add extra sugar if the icing is too thin.
- Glaze the Loaf: Spread the brown butter icing evenly over the cooled butternut loaves. Allow the icing to set for about 30 minutes before slicing and serving.
Notes
- Roasting the butternut squash before puréeing enhances the natural sweetness and flavor of the loaf.
- Be sure to brown the butter carefully to avoid burning; the nutty aroma signals it’s ready.
- This loaf keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- To make ahead, bake the loaf and freeze before applying icing; thaw fully before glazing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/24th of total loaf)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
