This pumpkin bread is soft and tender. It is just 3 ingredients and doesn’t require any eggs, butter, or oil. It is quick and easy to make. The batter comes together in just a few minutes and you don’t even need a mixer to make it. The bread can also be made ahead of time and is easy to customize.
a loaf of pumpkin bread with three slices cut off.

This is my new favorite pumpkin bread to make. It has the texture of traditional pumpkin quick bread but with less ingredients and less work. I love the texture which is the perfect balance of bread and cake. The bread is also sweet but not as sweet as cake. You can also customize it with various spices and mix-ins.

Ingredients

  • Pumpkin puree
  • Condensed milk
  • Self-rising flour

Pumpkin puree: I used canned pumpkin puree but you can also make your own.

Condensed milk: This bread uses sweetened full fat condensed milk. The condensed milk adds sweetness to the bread and acts as a binding agent. I also have an easy pumpkin bread made without condensed milk.

Self-rising flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. If you don’t have self-rising flour, you can also mix together all purpose flour, baking powder and salt.

How to Make Pumpkin Bread

The pumpkin and condensed milk are first whisked together until uniform. The self-rising flour is then sifted in with a fine mesh strainer. You need to make sure to sift in the flour. This will ensure the crumb of the bread stays tender and it also prevents clumps of flour in your batter. Whisk in the flour until the batter is smooth and then the batter is ready to be poured into a baking loaf pan and baked. Your bread will need about 40 minutes in the oven.
a loaf of pumpkin bread.

Texture and Flavor

This bread has a pure pumpkin flavor and is sweet. If you prefer fall spices in your pumpkin bread, you can add cinnamon, nutmeg, ginger and cloves. If you like nuts or chocolate chips in your pumpkin bread, you can add them as well.

This bread has a texture similar to classic pumpkin quick bread. The crumb is a little tighter because of the condensed milk, but it is also very soft and tender.
slices of bread with the loaf.

More Easy Pumpkin Recipes

4.50 from 4 votes

3 Ingredient Pumpkin Bread

This easy pumpkin bread is so soft and tender. The bread is just 3 ingredients and doesn't require any eggs, butter or oil.
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients

  • 1 cup (227 g) pumpkin puree
  • 1 cup (237 ml/8 oz) full fat sweetened condensed milk
  • 1.5 cups (195 g) self-rising flour

Instructions
 

  • Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
  • Add pumpkin and condensed milk to a large mixing bowl. Whisk until the mixture is smooth and uniform in color.
  • Sift the flour in using a fine mesh strainer. See notes for why it needs to be sifted in. Also see note for how to properly measure the flour. Use your whisk to mix in the flour until it is fully incorporated and no flour lumps remain. The batter will get quite thick at the end but you should still be able to store it. Make sure you don't whisk the batter too vigorously. If you are using a mixer instead of a whisk, use the lowest speed setting to mix in the flour.
  • Pour the batter into your prepared loaf pan. Use a spatula to scrape down the sides of your mixing bowl so that all the batter gets into the pan. Smooth the surface of the batter with your spatula. Bake the bread for about 35-45 minutes or until the bread is done (mine was done at 40 minutes). When the bread is done, a toothpick inserted should come out clean and if you apply light pressure to the surface of the bread, it should bounce back and not sink in. Let bread cool completely before slicing and serving.

Notes

  • This is a pure pumpkin bread. If you like fall spices, you can add cinnamon, nutmeg, cloves and ginger. If you like mix-ins, you can add chocolate chips or nuts.
  • Make sure you sift the flour in. Even if your flour is labeled pre-sifted, it still needs to be sifted in. Sifting the flour will make it very light and powdery which helps keep the bread very soft and tender. It also prevents you from overmixing the batter and having little clumps of flour left in your batter. Because of condensed milk and lack of a lot of fat, it is very hard to stir out any flour lumps which is why it needs to be sifted first.
  • My current favorite self-rising flour brand is Amazon Fresh. I have found that the texture seems lighter and finer than other self-rising flour brands.
  • How to measure flour: It is very important to properly measure the flour because if you add too much your batter will be too dry or your bread will be too dense or dry. To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
  • Homemade self-rising flour: To make your own self-rising flour, combine 1 and 1/2 cups all purpose flour, 2 and 1/4 teaspoons baking powder and 3/8 tsp salt. Whisk until thoroughly and evenly combined. Make sure to also sift this in to the batter.
Serving: 1slice, Calories: 173kcal, Carbohydrates: 33g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Sodium: 239mg, Fiber: 1g, Sugar: 18g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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