Name: Drizzled Butternut Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 loaves (12 pieces 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

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

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Drizzled Butternut Bread

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Yield:2 loaves (12 pieces each)

Prep:15 min

Cook:55 min

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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

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Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, 5-7 minutes. 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° 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.
In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves.