Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Pumpkin Bread Pudding [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Enjoy a hefty scoop of warm pumpkin bread pudding loaded up with fall spiced coconut whipped cream! Raisins are mixed into this recipe for a more classic bread pudding feel. Pumpkin has a way of complimenting so many different additions, so get creative and make this one your own.

Pumpkin Bread Pudding [Vegan, Gluten-Free]





Cook Time



For the Bread Pudding:

  • 1 1/2 cups soy milk or any milk alternative of your choice
  • 2 tablespoons vegan butter
  • 2 tablespoons vegan egg replacer
  • 1/4 cup cold water
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar or maple syrup
  • 1 tablespoon cornstarch
  • 1/2 cup raisins
  • 1 baked pumpkin bread (recipe below)

For the Whipped Cream:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Cinnamon for sprinkling

For the Pumpkin Bread:

  • 1 cup granulated sugar
  • 6 tablespoons vegan butter
  • 2 tablespoons ground flax seeds
  • 6 tablespoons hot water
  • 1/2 teaspoon vanilla extract
  • 1 cup solid pumpkin
  • 1/2 cup almond milk
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder


  1. Bake and cool your pumpkin bread recipe ahead of time.
  2. Chop it into 1-inch chunks and place in an 8×8-inch baking dish with the raisins
  3. Combine the egg replacer with the cold water and whisk smooth.
  4. Melt the vegan butter and then add it to a mixing bowl with the sugar, cinnamon, cornstarch, and vegan egg paste. Whisk smooth.
  5. Add the soy milk and whisk everything smooth then pour over the pumpkin bread in the baking dish.
  6. Bake in water bath in a preheated 350°F oven for 40 minutes.
  7. The pudding will be set and start to bubble just slightly
  8. Remove from the oven and cool before serving with coconut whipped cream.
  9. Be sure to refrigerate the can(s) of coconut milk the night before.
  10. Scoop the fat from the top of the can and discard the liquid (or use it for smoothies or other recipes).
  11. Whip it with the sugar and vanilla extract to stiff peaks.





Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

8 comments on “Pumpkin Bread Pudding [Vegan, Gluten-Free]”

Click to add comment
9 Months Ago

Made this dessert for a big all-vegan thanksgiving dinner and it was a hit!

Ky Kash
10 Months Ago

Gale Davies

Amy Montgomery Marie
10 Months Ago

Charlotte Hinshelwood

Charlotte Hinshelwood
10 Nov 2017


Gaby Vanderkraats
10 Months Ago

Zoie Sevier

Cindy Smith Alsabook
10 Months Ago

Andrea Ward

Andrea Ward
09 Nov 2017


Andrea Ward
09 Nov 2017

Aura Balca

Aura Balca
10 Nov 2017

Thank you Andrea Ward

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×