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A moist, tender quick bread enriched with sweetened condensed milk and packed with warm fall spices, baked as two loaves perfect for breakfast or snacks.

Ingredients

Scale
  • Butter and flour for greasing two 8×4-inch glass loaf pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground 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 melted butter
  • 1/4 cup canola oil
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can pumpkin puree (or homemade slow cooker pumpkin puree)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and position the oven rack in the upper third.
  2. Butter and flour two 8×4-inch glass loaf pans and set aside.
  3. Whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder in a large bowl.
  4. In a separate bowl, whisk the eggs, melted butter, canola oil, sweetened condensed milk, pumpkin puree, granulated sugar, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined, avoiding overmixing.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake on the upper rack at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow loaves to cool in pans for 10 minutes.
  9. Remove loaves from pans and cool completely on wire racks.

Notes

Avoid overmixing to prevent tough bread; stir until just combined., Optional mix-ins include 3/4 to 1 cup chopped pecans or walnuts, or 3/4 cup chocolate chips added with dry ingredients or folded in last., Try a streusel topping made from butter, brown sugar, flour, and cinnamon sprinkled before baking., Substitute granulated sugar with brown sugar for a richer flavor and moister texture., Batter can be baked as muffins in lined tins for 18–22 minutes., Add swirls of sweetened cream cheese for creamy tang., Use 1 1/2 to 2 teaspoons pumpkin pie spice instead of individual spices for convenience., Store bread wrapped tightly or in airtight container: at room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 3 months., Reheat slices in microwave 15–30 seconds or whole/half loaf in a 300°F oven for 10–20 minutes.

Nutrition

Find it online: https://cookingcrumbs.com/sweetened-condensed-milk-pumpkin-bread/