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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

24 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
3 eggs
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, one 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 two greased 8-in. x 4-in. loaf pans. Bake at 350° for
55-65 minutes or until a toothpick inserted near the center comes

2 of 2

Drizzled Butternut Bread (continued)

Directions (continued)

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. Yield:
2 loaves (12 slices each).

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