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Food Monster - Recipes

Pumpkin Bread Pudding [Vegan, Gluten-Free]

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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]

Calories

434

Serves

10

Cook Time

40

Ingredients

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

Preparation

  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.

Nutrional Information

Per Serving: Calories: 434 | Carbs: 57 g | Fat: 22 g | Protein: 5 g | Sodium: 64 mg | Sugar: 31 g

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AUTHOR & RECIPE DETAILS


photo

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!


 

 

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

Click to add comment
Evan
1 Days ago

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


Reply
Ky Kash
14 Days ago

Gale Davies


Reply
Amy Montgomery Marie
14 Days ago

Charlotte Hinshelwood


Reply
Charlotte Hinshelwood
10 Nov 2017

Ooooo

Gaby Vanderkraats
15 Days ago

Zoie Sevier


Reply
Cindy Smith Alsabook
15 Days ago

Andrea Ward


Reply
Andrea Ward
09 Nov 2017

Ty

Andrea Ward
09 Nov 2017

Aura Balca

Aura Balca
10 Nov 2017

Thank you Andrea Ward



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