Preheat the oven to 350 degrees Fahrenheit. If your cubed bread is not stale, spread it out in a single layer on a baking sheet. Bake the bread, checking on it every 5 minutes, just until the moisture has gone away and the bread is firm and crisp. Leave the oven on.
Pour the mixture with the additional bread pieces over the pieces in the bowl.
Bake for about 25 minutes, or until the pudding has set, and it feels springy when you press gently on the top.
Substitute all of the spices with pumpkin pie spice, if desired.
Fluffy white bread works best - I've used baguette, brioche, etc. I have also made a variation of this bread pudding using stale whole wheat Hawaiian rolls.
Vegan Pumpkin Bread Pudding originally printed from https://yupitsvegan.com/vegan-pumpkin-bread-pudding/ October 5, 2014