Pumpkin Bread With No Canned Milk

READY IN: 1hr 20mins
Recipe by ColoradoCookin

OK so I found this really great recipe and I was about to make it when I realized the canned milk I'd bought at the store didn't make it home with me! I had the pumpkin in the bowl, with the eggs etc mixed in and I couldn't just leave it to waste. So I improvised and what I ended up with was fantastic, here is a side note.... I used fresh pumpkin which is much more wet/moist than canned pumpkin, if you use canned pumpkin use a cup and a half of pumpkin and an addt'l 1/4 of milk. The batter consistency should be batter like thick batter for pancakes... not almost a dough. It will be too dry if you don't use enough pumpkin/milk. lol So if at all possible use fresh pumpkin, happy cooking from Aadria in the Colorado Rockies.

Top Review by Cynna

This is perfect pumpkin bread. The bread rose to a nice height in the oven. It is moist but not soggy. The balance of spices is perfectly autumn and lovely and it has just the right amount of sugar. Not too sweet, not too savory. I added nuts, pecans to be precise, and they make a great addition though I know this bread would be wonderful without them, as well. I used pumpkin that I froze last year and it worked out extremely well. I had a slice of this with coffee for breakfast. It made a terrific start to my morning. Thank you for sharing this recipe, it is most definately a keeper and going into my autumn treats and holidays cookbooks!

Ingredients Nutrition


  1. Mix together flour, baking powder, soda, salt and spices.
  2. Combine pumpkin, sugar, milk, eggs and butter.
  3. Add wet ingredients to dry ingredients, mix until well blended.
  4. Stir in nuts if desired.
  5. Pour into VERY well greased loaf pan.
  6. Bake at 350°F for 45-55 minutes.
  7. NOTE: This has a tendency to stick, make sure you spray the pan very well.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a