Cooking classes are the perfect way to introduce students to new dishes. And vice versa, for the teacher to learn too! That’s how this Pumpkin bread with sweetened condensed milk came into our kitchen.
We always like to start a cooking class not only by introducing ourselves, but also have the students tell something about themselves. It’s always nice to know who you’re working with, don’t you think?
In the fall, most of our cooking classes involved pumpkins and squashes, so we had our students introduce themselves naming their favorite dish with these ingredients. Not surprisingly, number 1 was pumpkin pie. Pumpkin soup, roasted butternut squash and pumpkin bread were close follow-ups.
None of mentioned pumpkin dishes were on our classes’ menus, so we hoped that we could change some of the student favorites with new ones. Turned out, we did in a few occasions!
your teacher is learning too
At one class, pumpkin bread was the most mentioned favorite pumpkin dish and I just stood there faking I knew what they were talking about. As a native Dutch, I never baked a lot with pumpkins so it made me curious. The next day, I found myself in my kitchen to try it out. I had some leftover pumpkin pie puree and half a can of sweetened condensed milk that I wanted to use up.
pumpkin puree or pumpkin pie puree?
When looking online for recipes, I noticed something weird. Most recipes call particularly for either pumpkin puree or pumpkin pie puree, specifically stating you can’t substitute one for the other. But wait with running to the store to get ‘the other can’. Of course you can replace one by the other. In some cases.
knowing the difference will help you substitute if you happen to have the ‘wrong’ can.
To put it simply, pumpkin pie puree is the sweetened and spiced version of pumpkin puree. In all sweet dishes, simply add or leave out the spices and about 1/4 cup of sugar per can. Only if you need the pumpkin puree for a savory dish, you might run and get that one, not to sweeten your dish too much.
Pumpkin bread with sweetened condensed milk
Our version of pumpkin bread uses sweetened condensed milk, simply because we wanted to use it. We considerably cut down on the sugar used in other recipes, not to make this pumpkin bread too sweet. It’s not. It has sugar, but it’s not super sweet. If you crave that, we’d suggest to add a frosting.
1/2 cup sweetened condensed milk
1/2 cup sugar
1/2 stick butter, softened
1 cup pumpkin pie puree
1 T lemon juice
2 cups flour (see tip)
1/2 t salt
1 t baking powder
1/2 t baking soda 1/2
1/3 cup raisins
Preheat the oven at 350 F | 180 C. Line a baking tray of 8×8 inch | 20×20 cm with parchment paper. It helps to wet the paper a bit.
Mix the wet ingredients, using a hand mixer. Beat up the eggs, then add the sweetened condensed milk, sugar, softened butter, pumpkin pie puree and lemon juice.
Mix the dry ingredients in a separate bowl, using a fork or a whisk.
Mix all quickly, not to over stir. Pour the batter in the prepared baking tray.
Bake in the oven for 40 minutes, or until a toothpick comes out dry after sticking it in the center of the pumpkin bread.