For the bread:
2 cups acorn squash puree
3 cups grated carrots
1 cup unsalted butter (2 sticks), room temperature
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
4 large eggs
3 teaspoons vanilla extract
For the glaze:
4 ounces cream cheese, room temperature
2 tablespoons milk (extra if needed)
1/4 teaspoon vanilla extract

For the squash puree: Preheat your oven to 400 degree F. Cut your acorn squash in half and scoop out the seeds. Lay face down on a baking sheet and roast about 45 minutes until tender. Spoon out the flesh and puree in a food processor or blender until smooth.

For the bread: Preheat your oven to 350 degrees F. Butter two – three 9X5 loaf pans or I used two 9X5 plus 6 jumbo muffins cups.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Using your mixer, beat the butter until light and fluffy. Gradually add the eggs one at a time until well combined and then the vanilla. Beat in the squash puree. Finally add the carrots.

Carefully add the flour mixture in two parts with the mixer on low. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean. The muffins took about 35 minutes while the bread takes about 40.

Let cool in pan and then turn out onto a wire rack to cool completely.

For the glaze: In a small bowl, mix together the cream cheese, milk and vanilla until smooth. If it seems thick add a little more milk to thin out the glaze.

Once the bread is completely cool, spoon the glaze on top and spread evenly.

The bread will keep in an airtight container for about 3-4 days. It will keep froze for about 3 months. original