Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups sugar3 large eggs, room temperature2 cups mashed cooked butternut squash1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon baking soda1 cup chopped walnutsICING:1 cup confectioners’ sugar1/2 teaspoon vanilla extract6 to 8 tablespoons sweetened condensed milk
Preparation
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.
