Drizzled Butternut Bread Recipe

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Drizzled Butternut Bread Recipe
Drizzled Butternut Bread Recipe photo by Taste of Home
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Drizzled Butternut Bread Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 3 large 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 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near 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. Yield: 2 loaves (12 slices each).
Originally published as Drizzled Butternut Bread in Taste of Home Christmas Annual Annual 2012, p47

Nutritional Facts

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

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 3 large 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
  1. 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.
  2. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. 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. Yield: 2 loaves (12 slices each).
Originally published as Drizzled Butternut Bread in Taste of Home Christmas Annual Annual 2012, p47

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ltkrause User ID: 1231170 110767
Reviewed Oct. 31, 2013

"I like the flavor of the bread but it did not bake up right. It was not baked right in the middle of the entire loaf. It was somewhat doughy yet and not fluffy like quick bread should be. I am diabetic so the only change I made was to substitute 1 cup splenda for 1 of the cups of sugar. Also I did not make the glaze for on top in order to save on calories. the over all taste is good but I wonder what I did wrong. I made it twice and thought that maybe it was to much to only make 2 loaves so the second time I made it into 3 loaves and came out with the same doughy middle. Any ideas?"

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