As the crisp autumn air settles in and the leaves turn golden, it’s the perfect time to indulge in comforting desserts that embrace the flavors of the season. Enter vegan pumpkin bread pudding with date caramel sauce—a decadent, plant-based treat that combines the rich, warm flavors of pumpkin with a luscious date caramel sauce.
This dish is not only a feast for the senses but also a testament to how delightful vegan desserts can be.
Delightful twist on a classic dessert
Pumpkin bread pudding is a delightful twist on a classic dessert. With its moist, custardy texture and spiced pumpkin flavor, it’s a cozy treat that evokes all the best parts of fall.
Although bread pudding is already known for being a comforting dessert, when you add pumpkin, it becomes even more indulgent and seasonal.
Because it’s paired with a silky date caramel sauce, this dessert reaches new heights of deliciousness WITHOUT added sugar.
Customize your Vegan Pumpkin Bread Pudding
Consider this your invitation to customize your bread pudding to better suit your personal tastes.
Apple pie spices or chai spices would be delightful to swap in for this classic combo, and a handful of chocolate chips or dried fruit would certainly be welcome, too.
Other whole food plant-based recipes you might like:
- 5-Minute Vegan Banana Bread Mug Cake
- Easy Vegan Gingerbread Cookies
- Easy Vegan Pumpkin Pie (oil free, WFPB, gluten free)
- No-Bake Vegan Mini Pumpkin Pie Cheescakes
- Pumpkin Pie Hummus
- Vegan Pumpkin Spice Muffins
Pumpkin Bread Pudding with Date Caramel Sauce
Ingredients
Pumpkin Bread Pudding
- 1 cup unsweetened plant milk
- 1/2 cup pitted Medjool dates
- 1 tablespoon tapioca starch potato starch or arrowroot powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 pound hearty whole wheat bread cut into 3/4 inch cubes
- 1/2 cup toasted pecans roughly chopped
Date Carmel Sauce
- 1 cup pitted Medjool dates
- 3/4-1 cup water
- 1 teaspoon pure vanilla extract
- pinch of salt optional
Instructions
- Preheat your oven to 350 degrees and place an 8 x 8-inch square silicone baking dish on a sheet pan to more easily move it into and out of the oven. Alternately, use a non-stick baking pan; set aside.
- Place the plant milk and dates in your blender and puree on high speed, pausing to scrape down the sides of the canister with your spatula as needed, until completely smooth. Add the starch and spices, blending again to combine. Transfer to a large bowl and fold in the pumpkin puree.
- Add the cubed bread and pecans to the bowl, stirring well to thoroughly coat. Transfer the mixture to your prepared pan and use your spatula to smooth the top, creating an even layer.
- Bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!
- Meanwhile, make the caramel sauce by pureeing the dates and ¾ cup of water on high speed. Blend until completely silky-smooth, adding more water if needed to reach a pourable consistency. Add the vanilla and salt, if desired, and blend to combine.
- Let the bread pudding cool for about 15 minutes before serving. If you let it cool completely, you can slice it into cleaner pieces, or serve it warm in more freeform scoops.
- Drizzle individual servings with date caramel and enjoy!
Notes
Nutrition
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