Pumpkin Pecan Pudding Bread

This Pumpkin Pecan Pudding Bread should be part of your next dessert plan! If you are a member of my Facebook group, you probably saw this amazing recipe from Life Made Sweeter the other day. If you are not a member, you can request to join here.

A reader of mine shared it asking if I could make it vegan and gluten free. I love a challenge, so I got to work right away.  What you see below is my version.


My picture may not look as beautiful as the original author, but I promise it’s delicious. This recipe is divine!

It’s warm, gooey and packed with the flavors of fall thanks to the cinnamon, nutmeg and ginger.  The best part?  You can easily make this in the slow cooker!

Definitely make sure you top it with some homemade coconut whip cream or dairy free ice cream.  So GOOD!

Pumpkin Pecan Pudding Bread

Pumpkin Pecan Pudding Bread

Prep Time 10 min Cook Time 90 min Serves 6     adjust servings

This warm and gooey bread is the perfect holiday dessert! An easy and healthy recipe that can be made in your slow cooker! Vegan and gluten free.



  1. In a large bowl , mix together the oat flour, coconut sugar, cinnamon, ginger and nutmeg.
  2. In the slow cooker , add the pumpkin puree, almond milk and coconut oil. Mix well.
  3. Add the dry mixture to the slow cooker and mix everything well. Stir in the pecans, or place them on top. I mixed mine into the batter.
  4. Lastly, in a heat-safe measuring cup, add the 1 cup very hot or boiling water and the 3 T coconut sugar together. Mix for a minute, then pour the water mixture over the mixture in the slow cooker.
  5. Cook on high for about 1 1/2 hours. The outcome should be a soft bread with a sweet sauce underneath.
  6. Top with ice cream or coconut cream when ready to serve. Enjoy!


Recipe Notes

The inspiration for this recipe came from here .

pumpkin pecan pudding bread

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