There’s something about the moment when the scent of warm pumpkin bread fills the kitchen that feels like a gentle invitation to slow down. This pumpkin bread, enriched with evaporated milk, offers a moist crumb that’s tender without being overly dense. I remember the first time I tried baking it, distracted by a phone call and almost forgetting to set the timer. Somehow, that slightly rushed moment resulted in a loaf with a perfectly soft center and just the right amount of spice, as if the little imperfection added character.
Why You’ll Love It:
- The texture is wonderfully moist thanks to the evaporated milk, giving it a richness you don’t always find in quick breads.
- It’s simple—and that’s kind of the point. No complicated steps, just a straightforward mix and bake.
- The balance of warming spices feels just right, without being overpowering.
- Perfect for slicing thick for breakfast or a mid-afternoon snack, paired easily with coffee or tea.
- Because of its hearty nature, it holds up well when toasted the next day, though I usually end up eating it fresh.
If you’re worried about the loaf turning out too dense, don’t be. The evaporated milk lightens it just enough. Plus, it’s a nice twist if you’ve been making pumpkin bread the same way for years.
PrintPumpkin Bread with Evaporated Milk
A moist and flavorful pumpkin bread made with evaporated milk for a rich, tender crumb. Perfect for fall breakfasts or 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, beat 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.
Mix 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: This recipe is forgiving when it comes to equipment—you can use any standard loaf pan and a simple mixer or even a sturdy spoon for mixing. When serving, I like to slice it thick and slather on a pat of butter while it’s still warm; sometimes a drizzle of honey makes it feel extra special. Variations I’ve toyed with include adding chopped walnuts or a handful of dried cranberries, but I haven’t tested these tweaks thoroughly, so results might vary. For a little extra flair, a light glaze of powdered sugar and maple syrup can be drizzled on top, though it’s just as satisfying plain.
FAQ:
Can I substitute evaporated milk? I guess you could, but the texture won’t be quite the same. Regular milk or cream might make it heavier or less tender.
How long does it keep? It stays fresh at room temperature for a few days. I sometimes wrap leftovers tightly and refrigerate them for up to a week, but you might notice it dries out faster.
Is this recipe freezer friendly? Yes, it freezes well. Just thaw at room temperature before slicing.
Give this pumpkin bread a try on a quiet morning or whenever you need a comforting pick-me-up. Once you’ve tasted its rich softness, you might find yourself reaching for it more often than you expect.