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
Drizzled Butternut Bread
Drizzled Butternut Bread
Prep Time
15 min
Cook Time
55 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
Directions
- 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.
- 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.
Nutrition Facts
1 piece: 306 calories, 15g fat (8g saturated fat), 59mg cholesterol, 189mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 5g protein.
Loading Popular in the Community
Loading Reviews
