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Holiday Pumpkin Bread Pudding

Categories: Breads, Pudding, Holiday Favorites

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  • Old Fashioned Pumpkin Bread
    • 1 1/2 c. pumpkin
    • 1 3/4 c. sugar
    • 1/4 c. orange marmalade optional
    • 1 1/2 c. oil
    • 4 eggs
    • 1 tsp. vanilla extract
    • 1 tsp. lemon zest finely minced
    • 1 tsp. orange zest
    • 3 1/2 c. all-purpose flour
    • 1 tbsp. Clabber Girl Baking Powder
    • 1/2 tsp. Clabber Girl Baking Soda
    • 2 tsp. cinnamon
    • 1/4 tsp. ginger
    • 1/8 tsp. salt
    • 1/2 c. raisins plumped and drained, optional
    • 1/2 c. cranberries optional
    • 1/2 c. walnuts optional
  • 1 c. sugar
  • 1 Tbsp. vanilla extract
  • 4 c. milk scalded
  • 1 c. raisins optional
  • cinnamon and nutmeg, optional


Old Fashioned Pumpkin Bread:

Preheat oven to 350 degrees F. Generously grease two nine by five-inch loaf pans. Line a large baking sheet with parchment paper. 

In a large bowl, blend the sugar, marmalade, oil, eggs, pumpkin, vanilla and lemon and orange zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly. Add raisins, cranberries, and nuts. 

Scoop batter into prepared loaf pans. Bake until loaves test done, a cake tester inserted into the center will come out almost clean, about 40 to 45 minutes for larger loaves, 25 to 35 minutes for mini loaves. Cool 10 to 15 minutes before unmolding.

Makes two nine by five-inch loaf pans. Serve one as pumpkin bread. Use the other for Pumpkin Bread Pudding.

Bread Pudding:

Cube bread of one loaf. In a large bowl, mix together the eggs, sugar, vanilla until thoroughly combined. Gradually mix in hot milk to make a custard mixture. Pour custard over the cubed bread. Top with raisins, cinnamon and nutmeg. Bake at 350 degrees F. for 30 -40 minutes.