Photo of Cinnamon pecan quick bread by WW

Cinnamon pecan quick bread

Total Time
1 hr 30 min
15 min
1 hr
Just sweet enough, this cake is heavenly with a hot cup of coffee or tea. Make it to keep handy to enjoy as a quick breakfast or a mid-day treat. You can use any variety of winter squash here (acorn, butternut, delicata, hubbard, etc.) cooked any way you like (steamed, microwaved, roasted, etc.) Or keep frozen, precooked winter squash handy to make this recipe anytime of the year! Winter squash works just like pumpkin in baked goods. Use it in cheesecakes, muffins or loaf cakes. Its slightly sweet flavor and rich color are a natural fit with cinnamon, nutmeg and cloves.


Cooking spray

2 spray(s)

All-purpose flour

1 cup(s)

Whole wheat flour

¾ cup(s)

Baking soda

1 tsp

Ground cinnamon

2 tsp

Ground ginger

½ tsp

Ground allspice

¼ tsp

Table salt

1 tsp

Pureed butternut squash

1 cup(s)


2 large egg(s)

Unsweetened applesauce


Dark brown sugar

½ cup(s)

Vegetable oil

¼ cup(s)

Vanilla extract

1 tsp

Chopped pecans

2 Tbsp, toasted


  1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together flours, baking soda, cinnamon, ginger, allspice and salt.
  3. In a large bowl, combine squash puree, eggs, applesauce, sugar, oil and vanilla extract. Using an electric mixer, beat on medium speed, until well combined, 3 to 5 minutes.
  4. Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan. Smooth into an even layer; sprinkle with pecans. Bake until a toothpick inserted in center of bread comes out clean, 55 to 60 minutes. Cool; remove from pan and slice into 16 pieces. Yields 1 piece per serving.