Mary Berry Spiced Squash and Walnut Loaf

I’ll be honest—this loaf started as a “use up the butternut squash” situation. I had half a squash leftover from dinner, one too many mugs of tea in hand, and a bit of a baking itch I couldn’t ignore. What I didn’t expect was just how good this would be.

My first go? Way too wet. It looked done on top, but a soggy underbelly gave me away. But when I nailed the balance, the payoff was big: a golden crust, tender crumb, and the kind of spicy-sweet flavour that makes your kitchen smell like autumn.

So, if you’ve got a squash sitting around and a craving for something cozy and nutty—let me show you how I fixed it.

Why This One Works So Well

Most spiced loaves go heavy on the sugar and oil to get that moist texture—but this one pulls it off with squash. The grated butternut melts into the batter, giving you softness without greasiness.

The buckwheat flour is Mary Berry’s quiet genius here. It adds depth—sort of earthy, almost toasted—and keeps the crumb from going gummy.

Also? Toast your walnuts first if you can. I didn’t the first time. I did the second. I will never go back.

INGREDIENTS + WHY THEY MATTER

• Butternut Squash (175g grated) – Brings moisture and subtle sweetness. I grated mine by hand, but a food processor works if you’re short on time.
• Eggs (2 large) – For lift and structure. Room temp makes all the difference—trust me.
• Sunflower Oil (125ml) – Neutral and keeps the loaf tender for days. I tried olive oil once. Don’t.
• Caster Sugar (175g) – Sweetens without overpowering. You can reduce it by 25g if your squash is extra sweet.
• Plain Flour + Buckwheat Flour (90g + 75g) – The blend gives lightness with a nutty twist. All plain flour works, but you lose flavour complexity.
• Baking Powder + Bicarbonate of Soda – The rise combo. Don’t skip either.
• Ground Cinnamon + Mixed Spice – Brings warmth and depth. You can add nutmeg if you like a little more punch.
• Raisins (90g) – Adds chewy pops of sweetness. I soaked mine in tea once—highly recommend.
• Walnuts (75g chopped) – Crunch and richness. Toasted makes them sing.
• Butter (for greasing) – Use real butter here. It helps release the loaf and adds a little extra golden crust.

Making It Yours (Without Ruining It)

• Egg-free? I tested with 2 tbsp flaxseed + 6 tbsp water. It held up well, though slightly denser.
• Gluten-Free? Use a 1:1 GF blend and swap buckwheat for almond flour. A bit more fragile but still tasty.
• No walnuts? Pecans work beautifully. Hazelnuts—not so much (too dry).
• Raisin swap: Chopped dates are divine. Cranberries are okay, but a bit tart unless sweetened.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Loaf sunk in middle	Batter too wet or underbaked	Weigh your squash after grating. Test with skewer in 2 spots.
Gummy texture	Overmixed or not enough rise	Mix until just combined, don’t overbeat.
Walnuts went bitter	Used raw nuts	Toast them lightly in a dry pan first.

HOW TO MAKE MARY BERRY’S SPICED SQUASH & WALNUT LOAF

1. Prep the Tin & Oven
   Heat oven to 180°C (160°C fan)/Gas 4. Grease and line a 900g (2lb) loaf tin.
2. Mix the Batter
   In a big bowl, whisk together grated squash, eggs, oil, sugar, flours, baking powder, bicarb, and spices. Don’t overmix—it should be thick but pourable.
3. Add the Good Bits
   Stir in raisins and walnuts with a spatula. Make sure they’re evenly spread to avoid a clumpy slice.
4. Bake
   Pour into tin, level off, and bake for 1 hour to 1 hour 10 mins. Top should spring back; a skewer should come out clean.
5. Cool
   Rest in the tin 10 mins, then cool fully on a wire rack. It slices best once fully cool (I never wait, but I should).

TIPS FROM MY KITCHEN

• I squeeze the grated squash gently in a tea towel if it feels too wet.
• I always toast the walnuts while the oven preheats—smells amazing, too.
• I use a mix of dark and golden raisins for a prettier crumb.
• My loaf tin is ancient and metal—bakes better than any non-stick one I own.

STORAGE + SERVING

• Room Temp: Keeps 3 days wrapped in parchment + foil.
• Fridge: Lasts up to 5 days, but let it come to room temp before eating.
• Freezer: Slice first, wrap individually, freeze up to 3 months. Reheat in a low oven or toaster.
• Serve with: Butter, cream cheese, or (my guilty fave) a smear of Biscoff.

FAQs – Real Query Answers

Q: Can I use pumpkin instead of squash?
A: Yes! Just make sure it’s grated—not purée—or it’ll be too wet.

Q: Is buckwheat flour essential?
A: It’s not essential, but it is special. You can use all plain flour—but you’ll lose that nutty depth.

Q: Why does my loaf sink in the middle?
A: Probably too much moisture or underbaking. Weigh the squash after grating and don’t rush it out of the oven.

Q: Can I make it into muffins?
A: Absolutely—bake at 170°C fan for 20–25 mins. Test with a skewer.

Q: What if I don’t have mixed spice?
A: Sub with ¼ tsp each nutmeg, clove, and allspice. Or just use more cinnamon—it’s forgiving.

Try More Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe
• Mary Berry Wimbledon Cake Recipe