Dairy-Free Pumpkin Bread Pudding


This recipe for pumpkin bread pudding is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Susan Harper. To qualify, she uses 8 ingredients or less, including Coconut Milk Beverage by So Delicious Dairy Free.

Dairy-Free Pumpkin Bread Pudding

Susan says this recipe makes a great breakfast, dessert, or snack!

Special Diet Notes: Pumpkin Bread Pudding

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

For gluten-free and dairy-free pumpkin bread pudding, use your favorite gluten-free bread. It’s okay if it is a little stale, this allows it to soak up more moisture.

For an “unrefined” dairy-free pumpkin bread pudding, feel free to use coconut sugar or evaporated cane juice in place of the brown sugar. It helps if you pre-grind the sugar into a powder. Keep in mind, it will be a touch less sweet.

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.
Recipe type: Dessert
Serves: 12
  • 6 eggs (room temperature)
  • 3 cups vanilla dairy-free coconut milk beverages (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” cubes
  • ½ cup toasted and chopped pecans
  1. In a large bowl, blend together all of the ingredients except the bread and pecans. Stir in bread and pecans and let the mixture soak for about 30 minutes.
  2. Preheat your oven to 350ºF.
  3. Pour the mixture into a 13 x 9-inch baking dish and bake for about 45 minutes. Pudding should be set and slightly browned.
  4. 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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