Baked Pumpkin Bread{less} Pudding

sarah October 22, 2013

Not only is it gluten free, dairy free, and refined sugar-free, but it fills your house with the smell of pumpkin pie as it bakes. This Baked Pumpkin Bread{less} Pudding is a must try.

By Sarah Nichols, Contributing Writer

You know you are a real foodie when you can’t decide if a recipe you just invented should be breakfast or dessert. That’s right! The coconut flour, pumpkin, and eggs in this recipe make it a filling breakfast, but the pumpkin pie seasoning, honey, and vanilla give it a dessert-like quality that will have your family begging for more.

Breakfast? Dessert? It’s a good conundrum to have!

This is a sister recipe to the most popular recipe on my blog – Baked Apple Bread{less} Pudding.  Not only is it gluten free, dairy free, and refined sugar-free, but it fills your house with the smell of pumpkin pie as it bakes.  I do have to give you a small warning, however. Do not make this recipe if you want to have leftovers. It just won’t happen. Don’t say I didn’t warn you. 😉

A quick note about this recipe: Remember, it’s a baked pudding so it is supposed to be very moist and not dry like most baked goods.

Baked Pumpkin Bread{less} Pudding

Baked Pumpkin Bread{less} Pudding



Step 1: Preheat the oven to 350 degrees. Whip together eggs, honey, coconut oil, and vanilla.  (Hint – measure the oil first, then the honey in the same measuring cup.  It will slide right out without a mess.)

pumpkin bread - mixing

Step 2: In a separate bowl, mix together the coconut flour, baking powder, salt, and pumpkin pie spice.

pumpkin bread - dry ingredients

Step 3: Combine the dry ingredients with the wet ingredients.  Stirring well until fully combined.

pumpkin bread - ingredients in bowl

Step 4: Add pumpkin and mix well.

mixing pumpkin in

Step 5: Pour into a well-greased 1.5 quart baking dish.

pumpkin bread in pan

Step 6: Bake for 50 minutes or until a fork inserted into the middle comes out clean.

pumpkin bread

Eat and enjoy.

So what do you think, breakfast or dessert?


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  1. OK so I made this for the first time today but left out the eggs (allergies) and it’s not “hard” at all. It’s still very mushy. Any experience as to what I should do?


    • Hi Robyn,
      It’s going to have a moist ‘pudding-like’ consistency with the eggs, so I imagine without the egg to bind it the result would be almost soupy. I don’t have much experience with egg-free cooking but I’m wondering if you could use ground flax seed or gelatin?


      • im thinking of using oat flour .. cant get coconut right now. date paste.. and using a flax egg. it binds most things.


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  4. Made this tonight. Delicious! Exactly the kind of food I was looking for on a cold night. Thanks!


  5. I made this recipe for my son whose diet is dairy free. He and I both loved it. I am so thankful for a delicious alternative to the pumpkin desserts the rest of the family is eating. I made it using almond flour because I had it on hand.


  6. wow!! this is so delicious! all the kids loved it and myself as well. Just great!


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  8. This has become our family staple! We grow our own pumpkins, and this is the perfect way to use them. I add a tad more honey and call it pie 🙂


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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

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