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Recipe: Pumpkin Bread Pudding

Thanksgiving usually means pumpkin pie, and pumpkin pie means dairy, gluten, eggs, and sugar. It’s no wonder everyone is in a food coma a half hour later!

This year, try Pumpkin Bread Pudding instead. It’s a sweet, creamy dish with gorgeous pumpkin flavor and none of the bad guys that typically make you regret dessert. It’s so good, you’ll find yourself searching for other excuses to make long after Turkey Day is over!

Pumpkin Bread Pudding completes our amazing Virgin Thanksgiving feast, along with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, and Green Beans with Shiitakes and Shallots.

Pumpkin Bread Pudding

  ,

November 23, 2016

Pumpkin Bread Pudding is a delicious, healthy alternative to traditional pumpkin pie. Enjoy all the luscious fall flavors without the sugar, dairy, or gluten!

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 12 servings

Ingredients

olive oil for pan

1 loaf Coconut-Pumpkin Bread (recipe below) preferably 1-2 days old, cubed

4 large eggs

2 cups culinary coconut milk*

2 tsp monk fruit extract

1 tsp real vanilla extract

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Directions

1Position a rack in the center of the oven. Preheat the oven to 350F.

2Lightly dampen a towel with olive oil and wipe a 9"-square baking pan.

3Place the bread cubes in the prepared pan.

4Whisk together the eggs, coconut milk, monk fruit extract, vanilla, cinnamon, and nutmeg in a medium mixing bowl.

5Pour the egg mixture over the bread cubes, pressing down the bread cubes to be sure all of it gets wet, and let stand for 20 minutes,

6Bake until puffed and the custard has set, 38-40 minutes.

7Let cool for at least 10 minutes until cutting and serving.

*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

00:00

Nutrition Facts

Calories210 calories
Sodium250 milligrams
Protein6 grams
Sugar1 gram
Total Fat18 grams
Saturated Fat11 grams
Total Carbohydrates7 grams
Dietary Fiber4 grams

Coconut-Pumpkin Bread

  ,

November 23, 2016

Try this gluten-free, dairy-free Pumpkin Bread recipe with gorgeous pumpkin flavor and none of the bad guys that typically make you regret dessert.

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 8 servings

Ingredients

1/2 cup coconut oil, melted, plus more for the baking pan

4 large eggs

1/2 cup canned packed pumpkin (NOT pumpkin pie filling)

1/2 cup culinary coconut milk*

1 tbsp real vanilla extract

1 cup finely ground almond flour

1/2 cup coconut flour

2 tbsp monk fruit extract

2 tsp grain-free baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/4 tsp sea salt

Directions

1Preheat the oven to 350F.

2Grease an 8"x5" glass loaf pan with coconut oil.

3Whisk together the melted coconut oil, eggs, pumpkin, coconut milk, and vanilla in a medium mixing bowl.

4In a separate large mixing bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and stir well.

5Add the wet ingredients to the dry, and mix until moistened and well-combined.

6Transfer to the prepared loaf pan and smooth the top with a spatula.

7Bake until a toothpick inserted into the center of the loaf comes out clean and the outside has lightly browned, 48-50 minutes.

8Remove from oven and let cool in the pan for 15 minutes.

9Transfer loaf to a wire rack before letting cool completely. Slice and serve or use in Pumpkin Bread Pudding.

*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

00:00

Nutrition Facts

Calories290 calories
Sodium350 milligrams
Protein8 grams
Sugar2 grams
Total Fat26 grams
Saturated Fat15 grams
Total Carbohydrates10 grams
Dietary Fiber5 grams

Please SHARE with this tweetable (just click!): Pumpkin Bread Pudding is the perfect way to end your Virgin Thanksgiving Feast: creamy, delicious, and free of dairy and gluten.

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