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Pumpkin Bread Recipe With Milk

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Sweetened Condensed Milk Pumpkin Bread A Family Feast®
Sweetened Condensed Milk Pumpkin Bread A Family Feast® from www.afamilyfeast.com

Description

Pumpkin bread is a classic fall treat that is perfect for breakfast or as a snack. This recipe is made with milk, which gives it a moist and tender texture. The bread is flavored with pumpkin puree, cinnamon, and nutmeg, which makes it taste like fall in every bite.

Prep Time

Preparation time for this recipe is about 20 minutes.

Cook Time

Cooking time for this recipe is about 1 hour.

Ingredients

  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup milk

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

  • This recipe can be made with either canned or homemade pumpkin puree.
  • If you want to make your own pumpkin puree, you will need to roast a pumpkin until it is tender, then scoop out the flesh and puree it in a food processor or blender.
  • You can add nuts, raisins, or chocolate chips to the batter for additional flavor and texture.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 257
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 35mg
  • Sodium: 268mg
  • Potassium: 138mg
  • Carbohydrates: 37g
  • Fiber: 1g
  • Sugar: 23g
  • Protein: 3g
  • Vitamin A: 71%
  • Vitamin C: 1%
  • Calcium: 6%
  • Iron: 7%

Recipe FAQs

Can I freeze pumpkin bread?

Yes, pumpkin bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I use a different type of milk?

Yes, you can use any type of milk in this recipe, including almond milk, soy milk, or even coconut milk. Just make sure it is unsweetened.

Can I use a different type of oil?

Yes, you can use any type of oil in this recipe, including canola oil, vegetable oil, or even melted coconut oil.

Recipe Tips

  • Make sure all of your ingredients are at room temperature before mixing them together. This will help them combine more easily and result in a smoother batter.
  • Don't overmix the batter. Mix until the ingredients are just combined, then stop. Overmixing can result in a tough, dense bread.
  • If you don't have a loaf pan, you can make this recipe in muffin tins for individual servings.

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