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Drizzled Butternut Bread

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
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (12 slices each)

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

Directions

  • 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
1 slice: 306 calories, 15g fat (8g saturated fat), 59mg cholesterol, 189mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 5g protein.

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