DRIZZLED BUTTERNUT BREAD

Drizzled Butternut Bread image

My two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.-Misty Thompson, Gaylesville, Alabama

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 16

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Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
3 large eggs, room temperature
2 cups mashed cooked butternut squash
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
6 to 8 tablespoons sweetened condensed milk

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in squash and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into creamed mixture. Fold in walnuts., Transfer to 2 greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves.

Nutrition Facts : Calories 306 calories, Fat 15g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 189mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.