About
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
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease two (9-inch) loaf pans.
Step 3 -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.
Step 4 -Reduce the heat to medium.
Step 5 -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.
Step 6 -Transfer the browned butter from the heat and allow it to cool for 10 minutes.
Step 7 -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.
Step 8 -Add the cooled browned butter to the egg mixture and beat until smooth, about 2-3 minutes.
Step 9 -Add the puréed squash to the egg mixture and beat until smooth.
Step 10 -In a small bowl, add the flour, the salt, the baking powder, the baking soda, and the nutmeg and whisk to combine.
Step 11 -Add the flour mixture to the squash mixture and mix on low speed until fully incorporated into a batter.
Step 12 -Divide the batter evenly between the two prepared loaf pans, spreading it out in each pan.
Step 13 -Bake until a tester inserted into the center comes out clean, about 50 minutes.
Step 14 -Transfer the loaves from the pans and allow them to cool completely.
Step 15 -In a large frying pan over medium-high heat, melt the remaining butter.
Step 16 -Cook the butter, while stirring it constantly, until it is browned, about 5-7 minutes.
Step 17 -Transfer the browned butter from the heat and allow it to cool for 10 minutes.
Step 18 -In a mixing bowl, add the browned butter.
Step 19 -In a separate bowl, sift 1 1/2 cups of the confectioners' sugar.
Step 20 -Add the vanilla to the browned butter and whisk to combine.
Step 21 -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.
Step 22 -Spread the icing evenly over the loaves and allow it to set for 30 minutes.
Step 23 -Slice and serve.