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