Drizzled Butternut Bread

Name: Drizzled Butternut Bread
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; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 6 to 8 tablespoons sweetened condensed milk

15 ingredients

3 steps

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
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
6 to 8 tablespoons sweetened condensed milk

Directions

1

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.
2

Transfer to 2 greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in 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.