It may not be the nice October that I am used to but… ITS FREAKING OCTOBER!
You know what that means, the start of the baking season. Even better? Cooler weather! Well kind of. It rained the past two days and do you know the first thing I did when I saw raindrops falling from the sky?
I went to the grocery store, bought a bunch of pumpkins and buttaaaa.
Oh yeah, you know I’m serious when I bust out my trusty friend butter. I mean why not tis the season right? When are you going to need that beach body again? WHO CARES!
What’s so great about this recipe is I honestly had no idea what would make a moist pumpkin bread. All the pumpkin bread recipes I have tried before have been just so dry and flavorless. Then I just added a bunch of ingredients together (I made sure to write it down for you guys), treated it like my banana bread and bam pumpkin bread. Secret ingredient? Condensed milk. Even better? More butter! Oh yeah, you knew that was coming 🙂
Try this recipe out, it’s so EASY and if you don’t like it… Well then, I honestly don’t know what else to tell you, aside from the fact that you don’t know what you are missing out on!
The Perfect Pumpkin Bread
1 ¼ cup Pumpkin Pure
½ cup granulated sugar
½ cup brown sugar
1/3 cup Condensed milk
½ cup butter, softened
1 teaspoon pumpkin spice
1 teaspoon salt
¼ teaspoon cinnamon
2 ½ teaspoons pure maple syrup
1 cup flour
1 teaspoon baking soda
1 teaspoon baking power
Preheat oven to 350 degrees F. Lightly coat 2 5 ¾ inch mini loaf pans with nonstick spray or line the loaf pans with parchment paper.
In a large bowl, cream together the butter, milk, eggs, salt and sugar. Add the pumpkin pure and vanilla. In another bowl sift together the flour, pumpkin spice, cinnamon, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and mix until the batter is no longer lumpy.
Scoop the batter evenly into the loaf pans.
Place into over and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Remove from oven and let cool for 5 minutes before wrapping in foil.
Wrap in foil and set in the fridge for an hour or more. Serve with butter or just eat it plain.