There’s something about the scent of warm pumpkin bread drifting through the kitchen that instantly slows time. I remember one evening, the light fading outside, when I pulled this loaf from the oven. The edges were golden and soft, the aroma spiced but not overpowering. I sliced it a bit too thick—not my usual move—and the crumb felt just right, moist but not soggy, thanks to the evaporated milk. The first bite was a little messy, crumbs escaping onto my sweater, but it was worth every one of them. Somehow, that imperfect moment made it feel like the bread was made just for that quiet pause, when the world softens and you let yourself indulge without hurry.
Why You’ll Love It:
- The texture is noticeably tender and moist, with evaporated milk adding a richness that feels almost indulgent.
- The spices are balanced — you get warmth without it being too much, which means it’s easy to enjoy any time of day.
- It’s simple — and that’s kind of the point. No complicated ingredients or fussy steps, just honest, cozy pumpkin bread.
- It slices well and keeps nicely for a couple of days, but honestly, it’s best fresh out of the oven.
If you’re a bit wary of baking with evaporated milk, don’t be. It’s a nice twist on the usual pumpkin bread, lending a subtle creaminess without overwhelming the pumpkin’s natural flavor.
PrintPumpkin Bread with Evaporated Milk
A moist and flavorful pumpkin bread made rich and tender with evaporated milk, perfect for fall baking and cozy snacks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1/2 cup evaporated milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Stir in the pumpkin puree, evaporated milk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Kitchen Notes:
I usually use a standard loaf pan, and it’s comforting to know you don’t need anything fancy to get a great result here. This bread pairs wonderfully with a smear of butter or a dollop of cream cheese if you’re feeling a little indulgent. Sometimes I add a handful of chopped nuts or chocolate chips, just because I like the contrast in texture, but I haven’t tested it enough to say it’s necessary. Also, if you want to swap the spices or add a bit more cinnamon, go for it — the recipe is forgiving.
FAQ:
Can I use regular milk instead of evaporated milk? You could, but the texture might be less rich and tender.
How long does the bread stay fresh? It’s best within the first two or three days stored at room temperature in an airtight container.
Can I freeze it? Yes, wrap it well and freeze for up to three months. Just thaw before serving.
Is it too sweet? Nope, the sugar is balanced with the spices and pumpkin, so it’s just right for a snack or breakfast.
Next time you find yourself craving something cozy and a little bit special, this pumpkin bread with evaporated milk is waiting. Don’t hesitate to slice it thick, get comfortable, and savor every crumb.