Some recipes just stick with you, and this pumpkin bread made with evaporated milk is one of those. It’s that kind of loaf you pull from the oven and instantly want to slice into thick pieces, even if you’re not quite sure if it’s cool enough yet. The smell fills the kitchen with a mix of cinnamon, nutmeg, and a hint of something comforting that makes you pause whatever you’re doing. It happened to me last fall when I was juggling a million things and almost forgot the timer—luckily, I caught it just in time, and the bread came out perfectly moist, with a tender crumb that felt like it was made to be shared.
What I love most is how the evaporated milk changes the usual pumpkin bread game. It adds this subtle creaminess that you don’t expect at first bite but definitely notice as you chew. There’s a satisfying weight to it, not heavy, but enough to let you know this isn’t your run-of-the-mill quick bread. I haven’t tested all of these spices exactly, but the balance here feels just right—warm without being overpowering.
- Moist texture thanks to the evaporated milk, which also gives a richer flavor than typical pumpkin breads.
- Spiced just enough to evoke fall, but mild enough to enjoy any time you want a comforting treat.
- It’s simple—and that’s kind of the point. No fancy ingredients, just good baking that fills your kitchen with warmth.
- It’s forgiving; you can mix it up with a few tweaks, but it’s solid on its own, even if you’re a bit distracted like I was when baking.
If you’re worried about the loaf turning out dry or dense, don’t be. The evaporated milk really helps keep it tender. Just be patient with the cooling—it’s tempting to dive in right away, but letting it rest gives you those clean slices and prevents crumbling.
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Pumpkin Bread with Evaporated Milk
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
A moist and flavorful pumpkin bread made with evaporated milk for a rich texture and enhanced taste. Perfect for fall or any time you crave a comforting treat.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 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, 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 and oil 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 just until 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 and allow it to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
When making this pumpkin bread, no need for fancy tools—just a reliable loaf pan and a good whisk or mixing spoon will do. I usually pair the slices with a smear of softened butter or a drizzle of honey, especially on a lazy weekend morning. Sometimes I toss in a handful of chopped nuts or raisins, though I’m still figuring out if those add or distract from the bread’s natural charm. A dash of espresso powder in the batter has crossed my mind, but haven’t quite tried it yet.
FAQ:
Can I substitute the evaporated milk? You might, but the texture changes—regular milk or cream won’t give that same richness.
How long does it keep fresh? About three days at room temperature, or you can freeze it wrapped well for a couple of months.
Is this bread very sweet? It’s balanced—sweet enough to satisfy but not too much to overshadow the pumpkin and spices.
Ready to fill your kitchen with this cozy aroma? Save this recipe, print it out, and bake a loaf that feels like a warm embrace every time you slice into it.