Drizzled Butternut Bread

Total Time Prep: 15 min. Bake: 55 min. + cooling
Yield 2 loaves (12 pieces each)
Test Kitchen Approved
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

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

  1. 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.
  2. Transfer to 2 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves.

Nutrition Facts

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

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
Recipe Creator

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