Drizzled Butternut Bread

• 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

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 350u0b0 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.

butter, cream cheese, sugar, eggs, mashed cooked butternut squash, vanilla, allpurpose, baking powder, ground cinnamon, salt, baking soda, walnuts, sugar, vanilla, condensed milk

Taken from www.tasteofhome.com/recipes/drizzled-butternut-bread/ (may not work)