Dairy-Free Pumpkin Bread Pudding


This recipe for dairy-free pumpkin bread pudding was a “sweet” entry in our March Recipe Madness Contest, created and submitted by Susan Harper. She says this butterless recipe makes a great breakfast, dessert, or snack! Unlike ordinary bread pudding, this moist version is infused with pumpkin, brown sugar, and cinnamon, and uses dairy-free cinnamon raisin bread (though you can use your bread of choice).

Dairy-Free Pumpkin Bread Pudding Recipe - moist, delicious, and butterless! Gluten-free and nut-free options.

Special Diet Notes: Pumpkin Bread Pudding

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose your bread wisely.

For refined sugar-free dairy-free pumpkin bread pudding, feel free to use coconut sugar or evaporated cane juice in place of the brown sugar. It will be a touch less sweet.

For egg-free and vegan, see this Vegan Pumpkin Pie Bread Pudding Recipe.

5.0 from 1 reviews
Dairy-Free Pumpkin Bread Pudding
Prep time
Cook time
Total time
Coconut oil solidifies at a relatively high temperature. So make sure to allow your ingredients to reach room temperature before adding the oil. Please note the Prep time is hands-on time only. This recipe benefits from 30 minutes of hands-off soaking time.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 6 eggs (room temperature)
  • 3 cups vanilla dairy-free coconut milk beverage (room temperature)
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar, lightly packed
  • ½ cup coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (16-ounce) loaf dairy-free raisin bread, cut into 1-inch cubes
  • ½ cup toasted and chopped pecans (omit for nut-free)
  1. In a large mixing bowl, beat or whisk together the eggs, milk beverage, pumpkin, brown sugar, coconut oil, cinnamon, and salt.
  2. Add the bread and pecans (if using) to the egg mixture, and stir to coat. Let the mixture sit and soak for about 30 minutes.
  3. Preheat your oven to 350ºF.
  4. Pour the mixture into a 13x9-inch baking dish and bake for about 45 minutes. The pudding should be set and slightly browned.
  5. Enjoy plain or with a drizzle of dairy-free caramel sauce.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Are you taking about canned coconut milk or the kind from the refrigerator section…I think they are different. The canned is thicker

    • The recipe calls for coconut milk beverage, the kind that you drink. Coconut milk is the kind in cans (full fat or lite), and I definitely don’t recommend drinking it as a beverage 🙂 – You don’t want to use that. In this recipe you’re using the “beverage,” which is sold in larger cartons in the refrigerated section or in shelf-stable quart cartons (4 cups).

  2. I made a half batch of this recipe and baked it in an 8×8 pan. Done in 45 minutes. I may use a different oil next time. The coconut oil ‘hardened’ as soon as I added the milk. Used 1 cup leftover squash/apple puree.

    Many ‘savory’ recipes include cheese. I am grateful for your site as the recipes are healthier and more balanced. (I no longer need to eat dairy-free, but I still come back)

    • Glad it worked out for you Nancy! Yes, if using melted coconut oil, all ingredients have to be brought to room temperature. I’ll add that to the recipe now to ensure this doesn’t happen to someone else, too! Thank you for the note! And so happy that we can still be there for you 🙂

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