Name: Condensed Milk Bread – Easy Condensed Milk Bread Recipe You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup sweetened condensed milk; 3/4 cup warm water; 2 tbsp melted butter (plus more for brushing)

Jump to Recipe

When I first stumbled across an old Civil War-era bread recipe that used condensed milk, I couldn’t help but raise an eyebrow. Condensed milk? In bread? That’s either genius or the result of a pantry gone rogue. But curiosity got the best of me, and I gave it a shot. I’m so glad I did. This easy condensed milk bread recipe is soft, slightly sweet, and surprisingly comforting. It’s one of those recipes that feels like a hug from the past, warm and just a little nostalgic. The crust bakes up beautifully golden while the inside stays pillowy and rich thanks to the magic of that sweetened milk. It’s ideal for breakfast, makes a great base for French toast, and don’t even get me started on how good it is with butter and jam. If you’ve been looking for easy bread recipes that feel special but don’t require a stand mixer, complicated kneading, or endless rise times, this is the one. Perfect for those quick and easy bread recipes cravings, it also fits right into your stash of dessert bread recipes easy enough to whip up on a sleepy Sunday morning. Let’s bake it together and see what makes this old-fashioned loaf a sweet little treasure.

1) Key Takeaways
2) Easy Condensed Milk Bread Recipe
3) Ingredients for Condensed Milk Bread
4) How to Make Condensed Milk Bread
5) Tips for Making Condensed Milk Bread
6) Making Condensed Milk Bread Ahead of Time
7) Storing Leftover Condensed Milk Bread
8) Try these Bread recipes next!
9) Condensed Milk Bread
10) Nutrition

1) Key Takeaways

This easy condensed milk bread recipe skips yeast and fuss. It’s straight-up mix, bake, slice.
You only need a handful of pantry staples and a spoon. No special gear. No drama.
The bread turns out sweet, soft, and lightly golden. A perfect vehicle for butter or jam.
It keeps well and makes stellar toast the next morning. French toast? Even better.

2) Easy Condensed Milk Bread Recipe

We’ve all had those days when a craving hits, and we don’t want to deal with yeast. I get it. This easy condensed milk bread recipe skips the yeast entirely and still bakes up soft, golden, and full of flavor. It’s slightly sweet, thanks to that can of condensed milk sitting in your pantry, and makes your kitchen smell like something between a bakery and a warm hug.

I’ve made this bread on chilly Sunday mornings when I had nowhere to be and on Wednesday nights when I needed something to feel proud of. It never fails me. You mix. You bake. You eat. It’s the kind of recipe that makes you feel like maybe, just maybe, you’re the kind of person who always has homemade bread on hand.

If you’re dipping your toes into baking or just want to try something fun that doesn’t take all day, this one’s your ticket. The soft texture, quick prep, and no-knead magic will make it a repeat recipe in your kitchen. And if you’re wondering how this stacks up next to other easy bread recipes, I’d say it easily holds its own—and then some.

3) Ingredients for Condensed Milk Bread

All-purpose flour: This is your foundation. It gives the bread body and structure without making it heavy. Use plain flour, not self-rising—this bread needs your direction, not its own plans.

Baking powder: This gives the loaf its gentle lift. It’s what helps create a tender crumb without needing yeast or patience.

Salt: Just a touch helps balance the sweetness. Trust me, you’ll miss it if you leave it out.

Sweetened condensed milk: The MVP. It adds richness, sweetness, and moisture. It’s what makes this loaf soft and just sweet enough without tipping into cake territory.

Warm water: Not hot—just warm enough to wake up the flour and help everything come together smoothly.

Melted butter: For brushing the top. Adds color, flavor, and a little extra charm. You can skip it, but why would you?

4) How to Make Condensed Milk Bread

Step 1. Preheat your oven to 350°F. Grease or line a loaf pan. I like using parchment—it lifts right out, no sticking, no guessing.

Step 2. In a big bowl, whisk together the flour, baking powder, and salt. Make sure it’s all evenly combined. No one wants surprise pockets of powder.

Step 3. In another bowl, mix the condensed milk and warm water. Stir until the mixture is smooth. You’ll know when it’s ready—it’ll look like melted vanilla ice cream.

Step 4. Pour the wet ingredients into the dry ones and stir. Don’t overmix. Think quick, gentle folding, not a gym workout. The batter will look thick—go with it.

Step 5. Scrape the batter into the prepared loaf pan. Smooth the top with a spatula, then brush with melted butter like you mean it.

Step 6. Bake for about 30 minutes or until golden on top and a skewer comes out clean. That first whiff? That’s when you know you nailed it.

Step 7. Let it cool before slicing. Or don’t. I won’t judge. Just know the steam will make slicing tricky if you rush it.

5) Tips for Making Condensed Milk Bread

Let’s talk real-life baking. Things happen. Here’s how to sidestep the usual hiccups. First, measure your flour properly. Don’t scoop with the cup. Spoon it in, level it off. It’s boring advice, but it works. Too much flour and your bread goes from soft to sad.

Mix with intention, not aggression. You’re not trying to whip air into this. Just combine things until the batter holds together. If you’re unsure, stop and walk away. Overmixing is the silent bread-killer.

Use parchment if you’ve got it. I used to wrestle with stuck loaves. Now I just lift and go. Also, the warm water shouldn’t be hot—think bathwater, not sauna. These small tweaks make a big difference, especially when you’re relying on easy baking recipes bread lovers return to again and again.

6) Making Condensed Milk Bread Ahead of Time

This bread isn’t just easy—it’s forgiving. You can mix the dry ingredients the night before and stash them in a bowl on your counter. The next morning, add the wet stuff, stir, and bake while your coffee brews.

Sometimes I’ll bake a loaf in the evening while cleaning the kitchen. It cools overnight, and by morning, I have a head start on breakfast. A slice toasted with jam and butter is honestly better than most store-bought pastries.

If you’re planning for guests or prepping ahead, this recipe fits right in with other quick and easy bread recipes. Just wrap the baked loaf tightly once cooled, and you’ve got bread ready for brunch or a lazy Saturday.

7) Storing Leftover Condensed Milk Bread

This bread stores like a champ. Once it’s completely cool, wrap it in foil or store it in a sealed container. It’ll stay soft on the counter for two or three days. Longer than that? Pop it in the fridge.

For longer storage, slice it first and freeze the pieces with parchment between each one. Then you can grab a slice whenever the craving hits. A quick toast and it’s like fresh again. Don’t ask me how that works—it just does.

And if you’re wondering how it holds up in texture, this one definitely makes the cut with other dessert bread recipes easy to keep on rotation. It’s not just tasty—it’s practical too.

8) Try these Bread recipes next!

9) Condensed Milk Bread