Sally Lunn with buttery pumpkin spread and Hong Kong style

An improvement on the Heritage Sally Lunn bread I made the other day.  First, I made a really really delicious pumpkin and butter spread.  This was simply a blend of about 2 parts butter, 1 part mashed, roasted Seminole pumpkin, ground clove, nutmeg, lots and lots of cinnamon (a superfood), and a teaspoon of honey.  Wonderful on fresh bread or toast.

Then, I decided the only way to top this would be to add a drizzle of sweetened condensed milk
Hong Kong cafe style.  If you've never had this, try it.   I guarantee you'll love it!