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Sweetened Condensed Milk Pumpkin Bread is the ultimate homemade pumpkin bread recipe!

Sweetened Condensed Milk Pumpkin Bread

Everyone needs a great homemade pumpkin bread in their go-to recipe collection – and this Sweetened Condensed Milk Pumpkin Bread is definitely a keeper in my book!

Not only is it moist and delicious, but this pumpkin bread recipe couldn’t be any easier to make. From start to finish, you’ll have two fragrant, perfectly-sweet, spice-infused loaves of our Sweetened Condensed Milk Pumpkin Bread coming out of the oven in just about an hour.

The sweetened condensed milk in this easy pumpkin bread recipe helps make the bread super moist, with a perfectly dense texture that is light, not heavy. The condensed milk also adds a gentle sweetness to this bread – allowing the pumpkin and spice flavors to really shine through.  It’s absolutely delicious!


Sweetened Condensed Milk Pumpkin Bread

How do you make Sweetened Condensed Milk Pumpkin Bread?

You’ll start by whisking together flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder in a large mixing bowl.

In a separate bowl – also with a whisk – combine eggs, melted butter, canola oil, sweetened condensed milk, pumpkin puree, sugar and vanilla. (No mixer required for this recipe!)

Pour the wet ingredients into the bowl with the dry ingredients, then stir to combine. Pour the batter into buttered and floured loaf pans – and you’re ready to bake.


Sweetened Condensed Milk Pumpkin Bread

What is a Quick Bread?

This Sweetened Condensed Milk Pumpkin Bread is considered a ‘quick bread’ – and that term refers to breads that are leavened with leavening agents rather than yeast. No rising time is required before baking a quick bread.

In the case of today’s pumpkin bread recipe, we used both baking soda and baking powder – a double dose of leavening required in part, due to the density of the sweetened condensed milk and the pumpkin puree in this recipe.

Sweetened Condensed Milk Pumpkin Bread


Avoid overmixing your quick bread batter

For any quick bread recipe, avoid overmixing the ingredients when combining the wet and dry ingredients together.  Stir to combine – just enough so that the ingredients are mixed together and the dry ingredients are wet – then stop stirring.  Overmixing the ingredients will over activate the gluten in the flour, and result in a tough bread after it is baked.

If you want to add nuts, chocolate chips, or other add-in ingredients to your pumpkin bread (or other quick breads), you have two options. You can either combine them with the dry ingredients so they are stirred into the wet ingredients, all at the same time. Or, just before the wet and dry ingredients are fully mixed, you can add them then.

Why does my quick bread sink in the middle?

It’s happened to us too – and it’s frustrating! Quick breads sink in the middle because the inside of the bread is still undercooked even though the outside of the bread looks done.

One trick to ensure even quick bread baking is to position your oven rack in the upper third of your oven. Then, place your loaf pans on that rack when baking your quick breads. This prevents the bottom from baking faster that the rest of the breads.

So, how do I know when a quick bread is done?

Test for doneness by using a wooden toothpick or skewer and inserting it into the center of the loaf. It should come out clean (no raw batter) with a few crumbs clinging to it.

Additionally, quick breads will rise in the middle (sometimes cracking at the top) and start to pull away from the sides of the loaf pan.

You may enjoy these other quick bread recipes:


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Sweetened Condensed Milk Pumpkin Bread

Sweetened Condensed Milk Pumpkin Bread

  • Author: A Family Feast
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 loaves
  • Category: quick bread
  • Method: baking
  • Cuisine: American


Butter and flour to grease and flour two 8×4-inch glass loaf pans

3 cups all-purpose flour

1 teaspoon salt

1 ½ teaspoons cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground cloves

¼ teaspoon ground ginger

1 ½ teaspoons baking soda

1 teaspoon baking powder

4 eggs at room temperature

4 tablespoons butter, melted

¼ cup canola oil

1 14-ounce can sweetened condensed milk

1 15-ounce can pumpkin puree (or make our homemade slow cooker pumpkin puree)

¾ cup granulated sugar

1 teaspoon vanilla extract


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.


Keywords: Sweetened Condensed Milk Pumpkin Bread


Sweetened Condensed Milk Pumpkin Bread

Sweetened Condensed Milk Pumpkin Bread

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  • Karen wrote:

    Can I use cake flour to make this???

    • Martha wrote:

      We haven’t tried it Karen, but you probably can.

  • Marie Grobler wrote:

    Hi Martha

    Can I use this recipe for muffins?

    • Martha wrote:

      Hi Marie – We’ve never tried it. If you do, please let us know how it works out!

  • Kari A Coones wrote:

    I don’t have all the spices in hand, but do have pumpkin pie spice. What would be the measurement for that?

    • Martha wrote:

      I’d suggest about 2 teaspoons of the pumpkin pie spice in place of all of the other spices.

  • Sami wrote:

    DEEElicious. I swapped eggs for chia seeds and it turned out great (4T chia seeds, 12T water). Also cooked in two weird oblong shapes. The one in the 8×8 pan cooked about 10 minutes longer and turned out beautifully. Will be making again. thank you!

    • Martha wrote:

      Glad you enjoyed the recipe Sami!

  • Russell King wrote:

    No where does it say how many eggs to use. Others have pointed this out, and you simply asserted the contrary. It does not say how many eggs, as of 11/26/2020. Please just do the responsible thing and list the number of eggs in the ingredient list.

    • Martha wrote:

      Hi Russell – The 10th item on the ingredients list is the number of eggs. How exactly are we not being responsible?

  • Beckie wrote:

    It does not say how many eggs

    • Martha wrote:

      Hi Beckie – The recipe ingredients list has ‘4 eggs at room temperature’ listed

  • Erin KM wrote:

    Really pretty good recipe overall. I liked that the sugar was not so heavy. I thought tbat it could have used a bit more pumpkin flavor, though. It may be that I used a store brand canned pumpkin. I loved the spices! I am going to make again with a bit more pumpkin, or maybe I’ll make my own puree. The texture was superb. I will use this recipe this holiday season for sure. Thanks Martha.

  • Chrissi Schnell wrote:

    This recipe turned out perfectly! In fact, I was out of sugar and used brown sugar instead and it still was wonderful!!
    I mixed melted cream cheese powdered sugar and a little milk and made a cream cheese spread which was perfect with it. Thank you for sharing.

    • Martha wrote:

      You’re welcome Chrissi! Glad you enjoyed the bread!

  • Sandy wrote:

    I have an 8×8×2 glass square baking dish can I use that instead of 2 loaf pans??

    • Martha wrote:

      Probably – I’d fill the loaf pan with water and then pour it into the square pan to compare volume allowing for some rising. I suspect the baking time will be less.

  • Laura Sharsmitt wrote:

    Can metal pans be used? I don’t want to have to buy glass pans.

    • Martha wrote:

      Hi Laura – Yes – we noted the type of loaf pan mostly because glass and metal pans often bake at different rates. You can definitely use a metal pan – depending on the thickness and color of the metal, the bread may take more or less time to bake so keep an eye out for doneness.

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