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+ servings
5 from 4 votes

Vegan Pumpkin Bread Pudding

A comfort food classic with seasonal pumpkin spice, and no dairy or eggs required! It only takes minutes to prepare, and is a delicious autumn or holiday dessert.
Servings 10
Prep Time 10 mins
Cook Time 30 mins


  • 9 cups bread stale, cubed
  • 1 cup raisins
  • 1.25 cup plant based milk I used unsweetened almond
  • 1 can pumpkin puree
  • 3/4 cup maple syrup
  • 4 tbsp arrowroot powder
  • 2 tbsp molasses
  • 1 tbsp pure vanilla extract
  • 1 tbsp pumpkin pie spice
  • 3/4 tsp salt


  • In a large bowl, whisk together all of your ingredients except for the bread and raisins.
  • Spray or grease a large casserole or au gratin dish.
  • Spread your bread cubes and raisins evenly on the bottom of the dish.
  • Pour your pumpkin mixture evenly over the bread cubes. Cover, and refrigerate for 30 minutes.
  • Preheat your oven to 350°F. Bake your bread pudding for 30 minutes or until cooked through.
  • Enjoy warm with a scoop of your favorite sauce and/or some vegan vanilla ice cream or whipped topping.
Calories: 731kcal
Course: Dessert
Cuisine: American


Calories: 731kcal | Carbohydrates: 143g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Sodium: 1330mg | Potassium: 712mg | Fiber: 11g | Sugar: 32g | Vitamin A: 6614IU | Vitamin C: 3mg | Calcium: 386mg | Iron: 9mg