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Pumpkin Bread Pudding

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Last Updated on November 29, 2020

Pumpkin Bread Pudding

Truth be told, I’m not huge into pumpkin.  I didn’t have a piece of pumpkin pie until I was in college and I was just like, what’s the fuss all about.  Now,  I can honestly say I’m a pumpkin fan.    This recipe came about from my experimenting in the kitchen to try to make french toast.   I’m still working on it but this paleo dessert recipe will be on my holiday menu for years to come.

 

Pumpkin Bread Pudding

Most bread puddings come with some super sugary sauce and I just couldn’t do it but I highly recommend topping this with whipped cream or coconut cream.  Honestly, this would be all kinds of deadly deliciousness with a scoop of vanilla ice cream.

 

Pumpkin Bread Pudding
Yield: 6

Paleo Pumpkin Bread Pudding

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Ingredients

bread

  • 4 large eggs
  • 1 cup water
  • 2 Tablespoons of apple cider vinegar
  • ½ cup coconut flour
  • 1 teaspoon of pumpkin spice
  • ¼ cup and 1 teaspoon of coconut oil melted
  • ½ teaspoon baking soda

Pumpkin Sauce

  • 1/2 cup pumpkin puree
  • 1/4 cup B grade maple syrup
  • 1/4 cup of melted coconut oil or butter
  • 1/4 teaspoon sea salt
  • 1/2 cup of pecan pieces

Instructions

  1. To make the bread, combine the eggs, water, apple cider vinegar, coconut flour, pumpkin spice, baking soda and melted coconut oil in a bowl and mix thoroughly.
  2. Pour the batter into a grease 8 x 8 square pan and bake for 20 - 25 minutes or until a toothpick comes clean at 350.
  3. Remove from the oven and let cool completely. Cut into small cubes.
  4. In a separate bowl combine the pumpkin puree, melted butter, maple syrup and salt and mix well.
  5. In a small baking dish place the cubed bread. Top with the pecan pieces then pour the pumpkin filling over this. Lightly toss to coat the bread and pecans.
  6. Bake in the oven for 20 minutes at 350.
  7. Top with whipped cream, coconut cream or ice cream.

Did you make this recipe?

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Elisha

Saturday 12th of April 2014

I have to say, I've made this a few times and I LOVE IT. I make my own pumpkin puree so it takes me a little longer, but it is so worth it. I found I need to double the sauce recipe otherwise it is a little dry in my opinion. This is my go to recipe for bringing a dish for Thanksgiving dinner.

Kelly Bejelly

Sunday 13th of April 2014

I'm glad you enjoy it Elisha!

Anne

Tuesday 25th of December 2012

I was just wondering, under the bread section of the recipe, how much coconut oil is supposed to be added?

Is it a 1/4 cup? 1 tsp? or 1/4 + 1 tsp?

Kelly Bejelly

Tuesday 25th of December 2012

1/4 plus 1 tsp and I just updated it :)

Jon

Wednesday 19th of December 2012

Hi Kelly, do you think this recipe would turn out well if blackstrap molasses was replaced for the maple syrup in the pumpkin sauce? Thanks

Kelly Bejelly

Wednesday 19th of December 2012

Yeah, I think it would give it some great depth too! I hope you like it :)

Kathleen

Saturday 15th of December 2012

Yum! I love bread pudding, but I have never had it with pumpkin before.

Lisa

Thursday 13th of December 2012

That looks awesome

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