Start by preheating the oven to 350 F degrees.

Spread the bread on a baking sheet and bake it until it dries and becomes firm and crisp.

Do not turn the oven off.

Use a blender to blend the almond milk, maple syrup, coconut oil, cashews, sugar, and pumpkin puree into a smooth mixture.

Use a mesh sieve to pour the mixture into a large bowl.

Whisk the cornstarch with some almond milk to break all the lumps, and then add it to the bowl as well.

Add the liquor, vanilla and almond extracts, salt, and spice(s).

Grease the loaf pan and spread half of the bread cubes.

The other half should be joined with the mixture in the large bowl and then poured on top of the dry bread.

Place the loaf pan into the oven and bake for around half an hour.

When taken out, the bread pudding should be left to cool off for five minutes and then served hot with some vegan ice cream.