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Sweetened Condensed Milk Pumpkin Bread
Sweetened Condensed Milk Pumpkin Bread is the ultimate homemade pumpkin bread recipe!
Ingredients
Butter and flour to grease and flour two 8x4-inch glass loaf pans
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 teaspoon baking powder
4 eggs at room temperature
4 tablespoons butter, melted
1/4 cup canola oil
1 14-ounce can sweetened condensed milk
1 15-ounce can pumpkin puree (or make our homemade slow cooker pumpkin puree)
3/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
- 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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