Pumpkin Bread is sweet and delicious, if not quite a dessert. This Pumpkin Bread Pudding takes it to a whole new level, and is a great alternative to pumpkin pie.
Still trying to figure out that holiday menu? That’s ok, because I am too. I have 99 pages marked and magazine recipes flying about and I know that when it comes down to it, the same old sides will be staring my family down the day of. But, if you are looking for something that you could break into steps and make a few days before, this pumpkin bread pudding is perfect. I made the pumpkin loaves a few days before I wanted to make the pumpkin bread, snacked on a few slices for myself, and when I was ready to finish the recipe a few days later, it all came together quickly. These reheat well if you are rushed and need to make them the night before too. Either way, win win. Forget pumpkin pie, let’s get cozy around some warm pumpkin bread! (Ps, if you have vanilla ice cream, now’s the time to whip out a big scoop).
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For the Pumpkin Bread
- 3 1/3 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp salt
- 1 tsp ground nutmeg
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 15 oz can pumpkin
For the Bread Pudding
- 2 eggs, lightly beaten
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup butter, melted and cooled
- 1 tsp finely shredded orange zest
- 1/2 tsp pumpkin pie spice
For The Glaze
- 2 oz cream cheese, softened
- 1 tbsp butter, softened
- 3 tbsp confectioners’ sugar
- 1/4 - 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- 1 to 2 tbsp milk, as needed
Make the pumpkin bread:
- Preheat the oven to 350 degrees F. Great 2 9 x 5" break pans.
- In a large bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the sugars, oil, and eggs until combined.
- Add the flour mix alternating with the water, beating after each until combined.
- Lastly, add the pumpkin and beat until combined.
- Pour the batter into the prepared pans and bake for 55 to 60 minutes until a toothpick inserted near the center comes out clean.
- Let cool completely before making the pumpkin bread pudding. If you make two loaves, sneak a piece, the pudding won’t mind.
Round two – make the bread pudding:
- Preheat the oven to 350 degrees F
- Cut your pumpkin bread into 1" cubes, enough to make 6 cups. (Nosh on the rest). Arrange the bread cubes on a baking sheet in a single layer and bake for 20 – 30 minutes until toasted and dry. Let cool for a few minutes.
- Grease a 2 quart baking dish and set aside.
- Meanwhile, combine the eggs, milk, sugar, butter, orange zest, and pumpkin pie spice in a large bowl.
- Toss the cooled pumpkin bread in and coat evenly.
- Pour into the baking dish and bake for 40 to 45 minutes until a toothpick or butter knife inserted in the center comes out clean. Allow to cool slightly while you make the glaze.
Make the Glaze
- Beat the cream cheese and butter together until smooth.
- Add the powdered sugar, cinnamon, nutmeg, and salt while continuing to beat the mixture. Add in a bit of milk just until the glaze runs off a spoon but is still really thick.
- Serve the glaze over warm bread pudding.
BHG Special Interest Publication Fall Baking