Sweetened Condensed Milk Pumpkin Bread Recipes

PUMPKIN PIE BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish.
• Spread bread cubes into the prepared baking dish.
• Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
• Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

SWEETENED CONDENSED MILK PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F and place rack in top third of oven.
• Butter and flour two 8×4-inch glass loaf pans and set aside.
• In a large bowl, whisk flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder.
• In a separate medium bowl whisk eggs, butter, oil, sweetened condensed milk, canned pumpkin, sugar and vanilla.
• Whisk wet into dry and mix to combine.
• Divide batter between the two prepared pans evenly and bake in top third of oven for 45 to 50 minutes or until a toothpick inserted into center comes out clean. Do not over bake.
• Cool for ten minutes then remove from pans and cool on racks.
• Can be eaten warm or when cooled.
• Cover and refrigerate leftovers.