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–+ servings
Pumpkin bread pudding in a blue Made In rectangular baking dish

Chocolate & Pumpkin Bread Pudding Recipe

Kristin
Don't stop at making pumpkin bread. Make this chocolate and pumpkin bread pudding at home and take your pumpkin bread to the next level.
5 from 1 vote
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Prep Time 1 hour 25 minutes
Cook Time 1 hour 50 minutes
Resting Time 2 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine Native American
Servings 10 people
Calories 426 kcal

Equipment

Ingredients 
 

Pumpkin Bread

  • 1 ½ cups all-purpose einkorn flour
  • ½ teaspoon pink himalayan salt
  • 1 cup stevia
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • ½ cup avocado oil
  • 2 eggs
  • 1 ½ teaspoon pumpkin spice
  • ½ cup chopped walnuts optional
  • 2 tablespoon unsalted butter
  • ¼ cup water

Pumpkin Bread Pudding

  • 3 tablespoon unsalted butter
  • 1 teaspoon pink himalayan salt
  • ¾ cup stevia
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 4 cups whole milk
  • 1 cup Lily's semi-sweet chocolate chips

Instructions 

  • Wash your hands with soap and water. Gather the recipe, ingredients, and equipment for making the pumpkin bread. Preheat the oven to 350 deg Fahrenheit (175 deg Celsius).
  • Use a bowl and kitchen scale to weigh the flour. If your child is new to working with a scale, you can show them how to measure the weight, change the units, or use the tare button to zero the scale after placing the bowl on it.
  • Weigh the salt, stevia, and baking soda. We chose to measure the dry ingredients using one bowl and demonstrate how to use the tare button to zero the scale after each ingredient is added.
  • Sift the dry ingredients using a flour sifter. You can also use a whisk or a fine mesh strainer. Set this bowl aside when done.
  • Add the water, oil, and pumpkin puree to a clean bowl: Add the appropriate amount of water to the bowl using a measuring cup. Afterward, turn on the scale and used the tare button to zero the scale with the water-filled bowl on it. Then, use the kitchen scale to weigh the pumpkin puree needed for the pumpkin bread.
  • Add the pumpkin spice to the bowl using a measuring spoon.
  • Crack 2 eggs into the bowl and whisk. If you compost at home or your eggs are coming from your hens, kids can wash the eggshells in water and add to the compost or save them for feeding back to the hens. Wash your hands before returning back to the recipe.
  • Gradually whisk the dry ingredients into the wet ingredients. If you want chopped walnuts in your pumpkin bread, this is the perfect time to add them in.
  • Grease your loaf pan or baking pan with butter.  You can use a basting brush or clean cloth to grease the pan with butter. This will make sure your pumpkin bread comes out easily after it's baked.
  • Pour the pumpkin bread mixture into the pan and bake. Bake the pumpkin bread at 350 deg Fahrenheit for 50 to 60 minutes, or until cooked through. Let it cool afterward. Don't forget to turn off the oven.
  • Slice the pumpkin bread into cubes.
  • Arrange the cubes of pumpkin bread in a baking dish. You can grease your baking dish beforehand if needed. Set the dish aside.
  • Crack 4 eggs into a clean bowl and whisk. Preheat the oven to 350 deg Fahrenheit (175 deg Celsius). Wash your hands before returning back to the recipe.
  • Add the stevia, salt, and vanilla. The child can practice the same method of weighing the stevia with the kitchen scale.
  • Heat the milk in a small pot over medium heat. When it reaches a heavy simmer, remove the pot from heat. Turn off the stove. Slowly whisk the hot milk into the egg mixture. Pour the contents of the bowl over the pumpkin bread cubes.
  • Add the chocolate chips to the top of the pumpkin bread. Place the dish in the refrigerator for 2 hours.
  • Prepare a water bath to bake the pumpkin bread pudding: Place the baking dish with the chocolate and pumpkin bread pudding into the large oven-safe pan. Pour hot water into the oven-safe pan until it's about halfway up the sides of your baking dish. Place it in the oven and bake for 45 to 50 minutes. Turn off the oven. Serve your chocolate and pumpkin bread pudding warm.

Notes

  • The same amount of sugar or other sweeteners can be substituted for stevia.
  • You can substitute ½ teaspoon of nutmeg, ½ teaspoon cinnamon, and ½ teaspoon allspice for the pumpkin spice used in this recipe.
  • Never leave cooking food unattended.
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/pumpkin-bread-pudding

Nutrition

Calories: 426kcalCarbohydrates: 38gProtein: 10gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 125mgSodium: 535mgPotassium: 261mgFiber: 3gSugar: 7gVitamin A: 4290IUVitamin C: 1mgCalcium: 161mgIron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!