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Spiced butternut squash loaf cake with cream cheese frosting

Spiced butternut squash loaf cake with cream cheese frosting

Elly Curshen's autumnal cake is made super-moist by the addition of yogurt and oil, made even better with a cream cheese frosting.

4.5 out of 5 stars(7) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins
  • Pluscooling

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  • 100ml sunflower oil, plus a little extra for greasing
  • 175g self raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 150g light brown soft sugar
  • 125g butternut squash, grated
  • 50g dried apricots, chopped (or whatever dried fruit you have)
  • 50g walnuts, roughly chopped
  • 2 Essential Free Range White Eggs
  • 100g Essential Low Fat Natural Yogurt
  • 1 tsp vanilla bean paste

For the icing

  • 75g soft cheese, at room temperature
  • 125g icing sugar, sifted
  • 125g unsalted butter, at room temperature
  • ½ tsp vanilla bean paste


  1. Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin with a little oil. Place a long strip of baking parchment along the tin lengthways, overhanging each end a little to make it easier to lift out the finished cake.

  2. Sift the flour, bicarbonate of soda and spices into a large bowl. Add the sugar, squash, apricots and walnuts and stir to combine. Make sure the squash and apricots are well coated in flour to help stop them sinking in the cake.

  3. In a separate jug, whisk the oil, eggs, yogurt and vanilla until smooth. Pour into the dry ingredients and stir until just combined. Pour into the tin, smooth the top, then bake for 50-55 minutes, or until risen and a skewer inserted into the centre comes out clean.

  4. Cool for 20 minutes, then lift out using the paper and cool completely on a rack. Meanwhile, make the icing by blending all the ingredients in a food processor (or by hand) until fully combined and smooth. Chill for at least 30 minutes before using.

  5. The cake keeps well wrapped in baking parchment and kept in an airtight container at room temperature. Only frost it when ready to serve. There’ll be plenty to cover the top of the loaf in swirls.

Cook’s tip

Pumpkin stock
When carving, pop the pumpkin seeds, pulp, flesh and skin into a pan of cold water. Add onion, carrot and 2 cloves garlic and simmer for 30 minutes. Cool, strain, then store in the fridge for a week, or freeze for 3 months.

Partner with pasta
Mix roasted pumpkin or squash with ricotta to fill cannelloni. Roasted squash goes brilliantly with brown butter and crispy sage, served with spinach ravioli or tortellini.

Skin & seeds
There’s no need to peel a squash, just scrub clean. You can clean and roast pumpkin seeds for a delicious crunchy snack.


Typical values per serving when made using specific products in recipe


1,886kJ/ 452kcals



Saturated Fat












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