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Drizzled Butternut Bread

 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Drizzled Butternut Bread (continued)

Directions (continued)

  • 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).
Nutritional 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.