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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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 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 vanilla extract |
3 cups king arthur unbleached 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:
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 8-in. x 4-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).
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