Drizzled Butternut Bread

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    3. 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.

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  1. Transfer to 2 greased 8×4-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.
  2. 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.

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