Super Moist Pumpkin Bread
Easy to make and packed with flavor, this pumpkin bread is perfect for Fall weather! Make it in one big bowl and enjoy it for the next few days.
Servings 16 slices
Calories 236kcal
Equipment
- 12 x 4.5 loaf tin
- Hand mixer
- Your biggest mixing bowl
Ingredients
Wet Ingredients
- 1/2 cup melted butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup sweet condensed milk
- 1 15oz can of pure pumpkin puree
- 1/4 cup whole milk
- 1 tbsp apple cider vinegar
Dry Ingredients
- 3 cups all purpose flour
- 1 tbsp baking soda
- 1/2 tsp salt
Instructions
- Add to a large bowl your melted butter, brown sugar, white sugar, vanilla extract and condensed milk. Using a whisk, of a hand mixer, mix until fully combined. Your mixture should be very light.
- Add one egg at a time and mix until fully incorporated
- Add in your pumpkin puree, whole milk and vinegar. Mix again.
- Mix your dry ingredients together and add to your wet ingredient bowl. Using a spatula, carefully fold in your cake batter. Make sure that you continue mixing it in by hand until all dry and wet are perfectly combined.
- Line a 12x4.5 loaf tin (see notes) with parchment paper or brush with oil and dust with flour. Pour your batter into the tin an carefully spread it. OPTIONAL : drizzle 2 tbsp of white sugar on top of your cake batter to get a crispy sugary crust.
- Bake for 60-75 minutes. To make sure that your cake is done, poke it with a toothpick in the middle, if it comes out clean, then you're good to go. Serve & Enjoy.
Notes
About the baking tin: You can use a different sized one. A smaller 8x4 tin would make two loaves. Just keep an eye on your loaves as they will bake much faster.
About baking time: Because I made a very big loaf and bake it at a low-temp (375F), my baking time was very long (over an hour). Keep an eye on your loaf and only take it out once you are sure it's ready.
Nutrition
Serving: 1slice | Sugar: 23g | Fiber: 1g | Calories: 236kcal | Saturated Fat: 4g | Fat: 7g | Protein: 3g | Carbohydrates: 41g