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Sweetened Condensed Milk Pumpkin Bread is the ultimate homemade pumpkin bread recipe!
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!
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.
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.
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:
- Best Zucchini Bread Ever
- Apple Streusel Bread
- Condensed Milk Pound Cake
- Cheesy Bacon Zucchini Bread
- Best Ever Banana Bread
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.
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