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Pumpkin Bread Recipe With Sweetened Condensed Milk

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Description

Pumpkin bread is a classic fall treat that everyone loves! This recipe takes it to the next level by adding sweetened condensed milk which gives it a richer and creamier texture. This pumpkin bread is perfect for breakfast, dessert, or a tasty snack anytime.

Prep Time

Preparation time for this recipe is approximately 15-20 minutes.

Cook Time

The pumpkin bread will need to bake for approximately 1 hour and 15 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) pumpkin puree
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 loaf pan (9x5 inches)

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a medium mixing bowl, whisk together the sweetened condensed milk, pumpkin puree, eggs, vegetable oil, and water.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into a greased loaf pan and smooth the top with a spatula.
  6. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.
  8. Serve and enjoy!

Notes

For best results, use room temperature ingredients. You can also add chopped nuts or raisins to the batter for extra texture and flavor.

Nutrition Info

This recipe makes 10 servings. Each serving has approximately:
  • Calories: 315
  • Protein: 6g
  • Fat: 14g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Sugar: 22g
  • Sodium: 374mg

Recipe FAQ

Can I use a different type of milk?

Yes, you can use any type of milk you prefer. However, keep in mind that the sweetened condensed milk adds a rich and creamy texture to the pumpkin bread.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin if you prefer. Simply cook and puree the pumpkin before adding it to the recipe.

Can I freeze the pumpkin bread?

Yes, you can freeze the pumpkin bread for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer.

Recipe Tips

  • Make sure to grease the loaf pan well so the pumpkin bread doesn't stick.
  • If you don't have sweetened condensed milk, you can make your own by simmering 1 cup of milk with 1 1/4 cups of sugar until it thickens and reduces by about half.
  • If your pumpkin bread is browning too quickly, cover it with foil for the remaining baking time.

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