Baked Pumpkin Bread{less} Pudding |
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Baked Pumpkin Bread{less} Pudding

sarah October 22, 2013

Written by Sarah Nichols

You know you are a real foodie when you can’t decide if a recipe you 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-, dairy, and refined sugar-free, but it also 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

Ingredients:

  • 15-oz can of pumpkin puree (or about 2 cups)
  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup honey (or maple syrup)
  • 1/4 cup coconut oil
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. unrefined sea salt
  • 2 tsp pumpkin pie seasoning (try a homemade pumpkin spice seasoning)

Directions:

Step 1: Preheat the oven to 350ºF. 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.)

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

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

Step 4: Add pumpkin and mix well.

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

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

Eat and enjoy.

Baked Pumpkin Bread{less} Pudding

Ingredients

  • 15- oz can of pumpkin puree or about 2 cups
  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. unrefined sea salt
  • 2 tsp pumpkin pie seasoning

Instructions

  • Preheat the oven to 350ºF. 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.)
  • In a separate bowl, mix the coconut flour, baking powder, salt, and pumpkin pie spice.
  • Combine the dry ingredients with the wet ingredients. Stir well until fully combined.
  • Add pumpkin and mix well.
  • Pour into a well-greased 1.5-quart baking dish.

So what do you think, breakfast or dessert?

This is the writings of:

sarah
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14 Comments

  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?

    Reply

    • 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?

      Reply

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

        Reply

  2. […] Baked Pumpkin Bread{less} Pudding @ Modern Alternative Mama […]

    Reply

  3. […] Baked Pumpkin Bread(less) Pudding @ Modern Alternative Mama […]

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

    Reply

  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.

    Reply

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

    Reply

  7. […] Chocolate Chip CookiePumpkin FudgeCrock Pot Pumpkin PuddingRich Pumpkin CustardPumpkin Bean FudgeBaked Pumpkin Breadless PuddingPumpkin Pie with Gluten Free Flax Crust (S)Double Chocolate Pumpkin Cupcakes with Spiced Cream […]

    Reply

  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 🙂

    Reply

  9. Any chance I could get that Baked Apple Breadless Pudding Recipe? Can’t find a good link to it anywhere??? Please and Thank you!

    Reply

    • So sorry, that recipe was published on one of our contributor’s blogs and it looks like that blog is no longer active.

      Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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