Vegan Pumpkin Bread Pudding


Sometimes I think October should be dubbed “pumpkin month.” It seems everywhere I click that bright orange flesh is calling my name with yet another recipe idea. But, thus far this year, nothing has topped a recipe that I discovered last year for Dairy-Free Pumpkin Bread Pudding. Bread Pudding is something I have only indulged in a few times, but this vegan pumpkin bread pudding version offers bold and spicy flavors, and condiments (like caramel) that put it over the top. The recipe is by Hannah Kaminsky, blogger at Bittersweet and author of My Sweet Vegan.

Hannah writes:

For ages, some sort of pumpkin bread pudding had been on my “to bake” list, and finally, I can cross that one off for good. Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year.  Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything.

Vegan Pumpkin Bread Pudding Recipe

Special Diet Notes: Vegan Pumpkin Bread Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Vegan Pumpkin Bread Pudding
Prep time
Cook time
Total time
Recipe and Photo by Hannah Kaminsky
Serves: 8 servings
  • ½ pound crusty bread (wheat-based or gluten-free)
  • 1 cup pumpkin puree
  • 1 tablespoons cornstarch
  • ½ cup dark brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch salt
  • 1 cup plain dairy-free milk beverage
  • 1 tablespoons dark rum
  • ¼ cup crystallized ginger, chopped fine
  1. Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
  2. First, slice your bread into 1 inch cubes, and set aside.
  3. Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl.
  4. Once smooth and thoroughly combined, slowly drizzle in the soymilk and rum, and stir until the mixture is homogeneous.
  5. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently coat the bread with the pumpkin. Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer.
  6. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!
  7. Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly! Serve warm with caramel, whipped creme, or maybe even fudge sauce.

About Author

Alisa is the founder of, 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.

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