Inspired by autumn, this condensed milk pumpkin bread makes a soft loaf and is super easy to whip up. The 4-ingredient pumpkin bread is tender, moist, and subtly flavored with cozy spices. Your new go-to fall baking recipe!
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Incredible 4 ingredient pumpkin bread
If you like cozy and warm fall recipes, then you’ll love this condensed milk pumpkin bread! Homemade pumpkin bread is one of the best bakes to enjoy in autumn. You can eat it for breakfast or a snack, and I’d even classify it as dessert.
And even better – this 4-ingredient pumpkin bread is super easy to make. It’s essentially a one-bowl recipe. Just mix the batter, pop it in a loaf pan, and bake it. You’ll be sinking your teeth in a warm slice in no time!
I love the humble simplicity of this pumpkin bread recipe! It’s is based on my 3-ingredient condensed milk banana bread, one of our most popular quick bread recipes here on the blog.
Condensed milk pumpkin bread is also perfect for the holiday season. You can keep things simple and dust your loaf with powdered sugar. Or dress it up with cream cheese frosting or buttercream to make a statement!
If you need more pumpkin recipes for your fall lineup, try our condensed milk pumpkin pie, pumpkin streusel bread, and white chocolate pumpkin cookies.
Reasons to love condensed milk pumpkin bread
- Incredible fall flavor: The bread is filled with pumpkin puree, spices, and vanilla, which compliment the sweet, rich condensed milk so well.
- Super soft + moist: The crumb is tender, light, and incredibly succulent from the addition of pumpkin and condensed milk. And it stays like this for a few days!
- Basic ingredients: You only need 4 ingredients, all basic pantry staples.
- Feeds a crowd: Depending on how you cut it, you can get 10 to 12 slices out of this one bread. Perfect for a Thanksgiving brunch with the family!
- No eggs, butter, or oil: Condensed milk is a real multi-tasker. It allows you to make this delicious pumpkin bread without eggs, butter, oil, or additional sugar.
The ingredient list could not be simpler, and you may already have all of them ready to go in your kitchen. See the recipe card further down for exact measurements.
- Pumpkin puree is the star of the recipe! Canned or homemade pumpkin puree is great – just make sure it’s not pumpkin pie filling.
- Sweetened condensed milk introduces sweetness, moisture, and a subtle toffee note. Definitely go for a good quality condensed milk such as Eagle Brand, Carnation, or Milk Maid.
- Self-rising flour is the third must-have ingredient. If using cups to measure the flour, be sure to employ the spoon-and-level technique where the flour is spooned into the measuring cup and then leveled off with a knife.
- Pumpkin pie spice creates so much warmth and aroma. You can use store-bought or homemade pumpkin spice mix by combining 1 tsp ground cinnamon with 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves.
How to make condensed milk pumpkin bread
This delicious condensed milk pumpkin bread takes about an hour from start to finish, including the baking time. So, grab everything you need and get baking. Your tastebuds will thank you!
Step 1: Preheat oven
- Adjust a backing rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
Step 2: Prep pan
- Lightly grease a 9 in x 5 in / 23 cm x 12 cm non-stick loaf pan with oil, butter, or cooking spray.
- Line with parchment (baking) paper, leaving a 2 in / 5 cm overhang on the long sides. Grease the parchment (baking) paper as well.
Step 3: Make the batter
- Next, mix the pumpkin puree and sweetened condensed milk until well combined.
- Using a rubber spatula, fold in the self-rising flour and pumpkin pie spice until just combined, and you no longer see traces of flour.
Step 4: Fill the pan
- Pour the batter into the prepared loaf pan (tin) and smooth out the top with a spatula or the back of a spoon.
Step 5: Bake
- Bake for 40 to 50 minutes.
- The pumpkin bread is done when a skewer or cake tester inserted in the center of the loaf comes out clean, with only a few crumbs attached and no liquid batter.
Step 6: Slice & serve
- Let the pumpkin bread cool in the pan (tin) for about 15 minutes. Then lift the bread out using the parchment (baking) paper overhang as handles.
- Cut the loaf into thick slices and serve warm or at room temperature.
Tips for success
I had a lot of success using the following tips when making pumpkin bread with sweetened condensed milk. The recipe is already easy, but if you follow these tips, you are guaranteed success too!
- Get all of the condensed milk out of the can. Don’t just pour the condensed milk into the bowl, but use a spatula or a spoon to scrape any remaining milk out of the can.
- Measure the flour correctly. When measuring flour by volume, use the spoon and level method to avoid accidentally adding too much flour. To do this, spoon flour into your measuring cup without packing, and level by running the back of a knife over the cup.
- Don’t overmix the batter. If you over-mix the batter, your 3-ingredient pumpkin bread won’t come out as soft and fluffy. Stop mixing once everything is well combined and the flour is incorporated.
- Keep an eye on the baking time. Not 2 ovens are the same, so watch your pumpkin bread as it bakes. The loaf is done when the top is domed and risen, and a skewer inserted into the center comes out only with a few crumbs remaining.
- Remove the baked bread from the pan after 10 to 15 minutes. This helps to prevent a soggy bottom and center.
This condensed milk pumpkin bread is a great base recipe that you can adapt to suit your taste (and what ingredients you have at home on the day!). Check out these ideas to get you started:
- Chocolate: Mix 1 cup chocolate chips or chips into the pumpkin bread batter. Sprinkle an additional 1/4 cup on top before baking.
- Cranberry: Add 2/3 dried cranberries and add 1/2 to 1 tsp orange extract.
- Nuts: Stir in 1 cup chop pecans or walnuts into the batter and sprinkle some extra on top.
Tip: When adding chocolate chips or dried cranberries, toss the pieces with a tablespoon of flour before adding them. This prevents chocolate chips/fruit from sinking to the bottom while the bread bakes.
I prefer to simply leave the pumpkin and condensed milk recipe as is, but you can jazz it up with some of the following options:
- Pumpkin seeds: Sprinkle the top with 1/4 pumpkin seeds before putting the bread into the oven.
- Powdered sugar: Dust the top of the baked pumpkin loaf with powdered (confectioners’/icing) sugar.
- Cinnamon glaze: To make a simple cinnamon glaze, mix 1 1/2 cups powdered sugar with 3 tbsp heavy cream and 1/2 tsp ground cinnamon or pumpkin pie spice. Drizzle over the pumpkin bread and allow to set.
- Maple glaze: For a delicious maple glaze, combine 1 1/2 cups powdered sugar with 2 tbsp melted butter and 3 tbsp maple syrup. Drizzle over the loaf immediately.
- 2 cups / 425 g / 15 oz (1 can) pumpkin puree (NOT pumpkin pie filling, see Notes below)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 1/2 cups / 325 g / 11.5 oz self-rising flour, spooned and leveled (see Notes below)
- 1 to 2 tsp pumpkin pie spice (see Notes below)
- Preheat oven. Adjust a backing rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
- Prep pan. Lightly grease a 9 in x 5 in / 23 cm x 12 cm non-stick loaf pan with oil, butter, or cooking spray. Line with parchment (baking) paper, leaving a 2 in / 5 cm overhang on the long sides. Grease the parchment (baking) paper as well.
- Make batter. Next, mix the pumpkin puree and sweetened condensed milk until well combined. Using a rubber spatula, fold in the self-rising flour and pumpkin pie spice until just combined, and you no longer see traces of flour.
- Fill pan. Pour the batter into the prepared loaf pan (tin) and smooth out the top with a spatula or the back of a spoon.
- Bake. Bake for 40 to 50 minutes. The pumpkin bread is done when a skewer or cake tester inserted in the center of the loaf comes out clean, with only a few crumbs attached and no liquid batter.
- Slice and serve. Let the pumpkin bread cool in the pan (tin) for about 15 minutes. Then lift the bread out using the parchment (baking) paper overhang as handles. Cut the loaf into thick slices and serve warm or at room temperature.
- Store. Wrap the condensed milk pumpkin bread tightly in plastic wrap and store at room temperature for 4 to 5 days.
For the best results, I recommend Libby’s Canned Pumpkin. If using another brand and the pumpkin puree looks watery in any way, you want to remove some of the moisture. This is what you do:
- Line a fine-mesh sieve with a cheesecloth and set the sieve over a bowl.
- Place the pumpkin puree into the sieve.
- Move a spoon around the sieve so that some of the excess water can pass through.
Be sure to stick to pure pumpkin puree. Pumpkin pie filling isn’t suitable here because it already contains sugar and spices.
If you don’t have self-rising flour, don’t worry! You can easily make some yourself. I use self-rising flour because it adds to the simplicity and cuts back on the ingredients.
For every cup of all-purpose flour, add 1 tablespoon baking powder + 1/8teaspoon salt. Then, sift everything together. Once fully sifted, measure the amount of flour you need for this 3-ingredient pumpkin bread recipe.
For this pumpkin bread, you’ll need 2 1/2 cups flour + 2 1/2 tablespoons baking powder + 1/4 teaspoon salt.
Pumpkin Pie Spice
Pumpkin pie spice is a tasty blend of cinnamon, ginger, nutmeg, cloves, and other warming spices you would find in pumpkin pie.
Don’t have pumpkin pie spice? Not a problem. You can either make your own following this simple recipe or replace it with the same amount of cinnamon plus a pinch of nutmeg and allspice.
And in case you’re not a fan of pumpkin spice, omit it from the recipe and stick to vanilla extract instead.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 328mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 3g
How to store condensed milk pumpkin bread
Condensed milk pumpkin bread stores exceptionally well due to the extra moisture from the condensed milk and pumpkin puree. The bread actually develops in flavor as the days go by, making it a great make-ahead treat. Here are some hints on storing homemade pumpkin bread:
- At room temperature: Keep the pumpkin bread in an airtight container and store it at room temperature for up to 5 days.
- Refrigerator: Wrapped airtight, the loaf will be good in the fridge for 7 to 9 days. Let it come to room temp before enjoying.
Can you freeze condensed milk pumpkin bread?
Absolutely! Either freeze the pumpkin bread as a whole wrapped in plastic wrap (cling film) or placed in an airtight container. Alternatively, cut and package individual slices in plastic wrap (cling film) and foil.
Condensed milk pumpkin bread can be frozen for 2 to 3 months. Leave out on the counter to thaw for a few hours or defrost in the refrigerator overnight.
How to reheat 4 ingredient pumpkin bread
To reheat pumpkin bread for that fresh-out-the-oven taste, place a slice on a microwave-friendly plate and heat in the microwave for 15 to 20 seconds or until warmed through.
What does condensed milk do in pumpkin bread?
Sweetened condensed milk adds moisture and sweetness through the extra sugar in condensed milk. Along with the pumpkin puree, this results in a pumpkin bread that will always be moist. And as a bonus, this makes the loaf last longer, too!
Can I make this recipe in a round cake pan?
Of course! You can bake the condensed milk pumpkin cake in an 8 in to 9 in / 20 cm to 23 cm round cake pan (tin). Please keep in mind that the bake time will change according to the pan size, and the thickness of the pumpkin cake will vary.
Can I substitute sweet potato puree?
Yes! Simply replace the pumpkin puree with the same amount of sweet potato puree. The instructions remain exactly the same. I also encourage you to try our chocolate chip sweet potato banana bread. It tastes heavenly!
More fall baking recipes
You can serve this pumpkin condensed milk recipe for breakfast, snack, or teatime. The options are endless! I’ve gathered up a few more delicious fall baking recipes perfect for everyday and holidays. Enjoy!