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



  • 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


  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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39 thoughts on “Pumpkin Bread Pudding”

  1. I’m in to pumpkin, but not bread pudding. However my parents both LOVE bread pudding so this would be a special dessert I can make for them this season.

  2. This looks really good. I am hoping to make some food changes towards the beginning of the new year and seeing yummy recipes like this makes me think it’s possible.

  3. 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

  4. 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?

  5. 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.

  6. I made it for Thanksgiving, my fiance loves bread pudding. Not sure what I did wrong, there wasn’t much pudding. Tasted great, very moist but not really “puddingly”. What could I have done wrong?


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