Recipe Background
You do not need to toast any slice of the Toasty Loaf to get all the toasty flavors you could want! The loaf cake and the delightful glaze on top is loaded up with nutty, deeply golden-browned butter for that beloved, rich flavor. The buttery taste of Toasty Loaf can't be denied, and a hint of sweet fall squash makes it beautifully autumnal! Other desserts just can't match the warmth of this incredible cake. Best of all — it makes two cakes. Now these will be some happy holidays!
You do not need to toast any slice of the Toasty Loaf to get all the toasty flavors you could want! The loaf cake and the delightful glaze on top is loaded up with nutty, deeply golden-browned butter for that beloved, rich flavor. The buttery taste of Toasty Loaf can't be denied, and a hint of sweet fall squash makes it beautifully autumnal! Other desserts just can't match the warmth of this incredible cake. Best of all — it makes two cakes. Now these will be some happy holidays!
Ingredients
For the butternut squash loaf:
- 1 cup unsalted butter
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar packed
- 2 cups butternut squash roasted and puréed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
For the brown butter icing:
- 5 tablespoons unsalted butter
- 1 1/2 cups confectioners' sugar plus more, to taste
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Grease two (9-inch) loaf pans.
- In a large frying pan over medium-high heat, melt 1 cup of the butter and continue to cook it until it starts to foam.
- Reduce the heat to medium.
- Cook the melted butter, while stirring constantly and scraping any browned bits from the bottom of the pan, until the butter is browned and it smells rich and nutty, about 4-7 minutes.
- Transfer the browned butter from the heat and allow it to cool for 10 minutes.
- In the bowl of a stand mixer, add the eggs, the white sugar, and the brown sugar and beat them on high speed, until combined and light in color, about 3-5 minutes.
- Add the cooled browned butter to the egg mixture and beat until smooth, about 2-3 minutes.
- Add the puréed squash to the egg mixture and beat until smooth.
- In a small bowl, add the flour, the salt, the baking powder, the baking soda, and the nutmeg and whisk to combine.
- Add the flour mixture to the squash mixture and mix on low speed until fully incorporated into a batter.
- Divide the batter evenly between the two prepared loaf pans, spreading it out in each pan.
- Bake until a tester inserted into the center comes out clean, about 50 minutes.
- Transfer the loaves from the pans and allow them to cool completely.
- In a large frying pan over medium-high heat, melt the remaining butter.
- Cook the butter, while stirring it constantly, until it is browned, about 5-7 minutes.
- Transfer the browned butter from the heat and allow it to cool for 10 minutes.
- In a mixing bowl, add the browned butter.
- In a separate bowl, sift 1 1/2 cups of the confectioners' sugar.
- Add the vanilla to the browned butter and whisk to combine.
- Add the sifted confectioners' sugar to the brown butter mixture and whisk until it becomes an icing. If it seems too thin, add the extra confectioners' sugar, a little at a time.
- Spread the icing evenly over the loaves and allow it to set for 30 minutes.
- Slice and serve.
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