Some of my fondest food memories come from leaf breads. They were a Sunday night staple in my house growing up. My dad still bakes banana nut bread or cornbread regularly on Sundays. It was the perfect sweet ending to a weekend.
I created this seasonal favorite with simple ingredients and the unique and very indulgent addition of condensed milk. There is something about condensed milk that feels wholesome and nostalgic. This pumpkin recipe requires no pumpkin puree, making it a delicious, easy Sunday bake for any time of year.
Ingredients
- 6 tablespoons melted butter
- 1 ¼ cups brown sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- ½ cup oat or almond milk
- 2 oz condensed milk
- 2 1/2 cups oat flour or almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
For the glace
- ½ cup powdered sugar
- 4 tablespoons maple syrup
- Water if needed
Preparation
Preheat the oven 350 degrees.
Begin with room temperature ingredientes. Sift the flour with the baking powder, salt, pumpkin pie spice, cinnamon and nutmeg. Set aside.
In a large bowl add the butter and sugar. Beat until it starts to look fluffy. Add the eggs one at a time.
Now pour the vanilla and condensed milk. Add the flour mixture one cup at a time. Mix until incorporated.
Bake for 50 minutes in a loaf pan.
Mix the powdered sugar, maple syrup and water (if needed), and drizzle over the loaf.
