For the bread:
1 large butternut squash, peeled and cubed (or 12-ounce package of Mann's Culinary
Cuts Butternut Squash Zig Zags)
1/4 cup water
1 1/2 cups, plus 2 tbsp. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup granulated sugar
1/4 cup oil
1/4 cup sour cream
2 large eggs
For the frosting:
4 ounces cream cheese, softened
1/2 cup powdered sugar
2-3 tbsp. Milk
Cookie Pop Nutter Butter Popcorn 1⁄2 Bag


1. Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.
2. Place squash in microwave-safe bowl and cover with paper towel. Microwave for 5
minutes, or until very tender. Mash with a potato masher; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and
4. In a large bowl, beat sugar, oil, sour cream, and eggs with a mixer at high speed until
well blended. Fold in squash. Spoon batter into loaf pan.
5. Bake for 1 hour, or until toothpick inserted into the center comes out clean. Cool 10
minutes on a wire rack before removing from pan.
6. While bread cools, combine all frosting ingredients in a medium bowl and beat with an
electric mixer on medium speed until well blended.
7. Spread frosting onto bread and cover with Cookie Pop Nutter Butter Popcorn before