Sweetened Condensed Milk Pumpkin Bread Recipes

SWEETENED CONDENSED MILK PUMPKIN BREAD

Sweetened Condensed Milk Pumpkin Bread image

Provided by A Family Feast

Time 1h5m

Number Of Ingredients 16

Ingredients

Butter and flour to grease and flour two 8×4-inch glass loaf pans
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ teaspoons baking soda
1 teaspoon baking powder
4 eggs at room temperature
4 tablespoons butter, melted
¼ cup canola oil
1 14-ounce can sweetened condensed milk
1 15-ounce can pumpkin puree (or make our homemade slow cooker pumpkin puree)
¾ cup granulated sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F and place rack in top third of oven.
Butter and flour two 8×4-inch glass loaf pans and set aside.
In a large bowl, whisk flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder.
In a separate medium bowl whisk eggs, butter, oil, sweetened condensed milk, canned pumpkin, sugar and vanilla.
Whisk wet into dry and mix to combine.
Divide batter between the two prepared pans evenly and bake in top third of oven for 45 to 50 minutes or until a toothpick inserted into center comes out clean. Do not over bake.
Cool for ten minutes then remove from pans and cool on racks.
Can be eaten warm or when cooled.
Cover and refrigerate leftovers.

Nutrition Facts : ServingSize 1 slice, Calories 314 calories, Sugar 28.6 g, Sodium 326.5 mg, Fat 10.7 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 1.6 g, Protein 7 g, Cholesterol 65.5 mg

SUPER MOIST PUMPKIN BREAD

Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

Ingredients

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

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