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Sep 6

Pumpkin Apple Breakfast Bake

Paleo
Gluten Free
Kid-Friendly
Paleo
Gluten Free
Kid-Friendly

This simple Pumpkin Apple Breakfast Bake has all the yummy flavors of fall in one easy dish! Packed full of nutrients, healthy fats, and the perfect balanced nutritious breakfast!

It’s the beginning of September, and I’ve decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes. For the compromise, I combined apples into this delicious dish! This breakfast bake combines pumpkin puree with fresh apples, spices, full fat coconut milk, eggs, a banana for sweetness, and pecans. YOU GUYS. So. Flippin. Delicious.

And can I just tell you how hard this was to photograph? Not because of the dish itself (although it’s a bit harder than others), but because I couldn’t stop eating it. As I continued to photograph, the dish slowly disappeared.

One bite here, one more bite there…..

I mean, do you blame me? I’m on day 16 of another round of Whole30, and actually was wanting something different for breakfast. Normally, I’m totally good with my eggs and avocados. But all this fall hoopla had me wanting something different.

Like pumpkin and fall flavor different.

Why Pumpkin and Apple Breakfast Bake?

Think of a fruit flavored quiche. Is that a thing? Maybe I’m not doing it justice, but just know….I’m totally obsessed. Other benefits: my house has seriously smelled amazing, it was super easy to make, my kids love it for breakfast, and it’s packed with nutrients! So although this dish is a great alternative to eggs, it still actually contains eggs. The addition of pumpkin, apples, cinnamon, and pecans all boost the nutrient value with healthy fats and protein. Great to make us feel fuller longer.

And just so we’re clear, I am completely 100% on board with these breakfast bakes. Such a great alternative to eggs, and with protein! I am still loving my Maple Banana Nut Breakfast Bake. 

This dish is a perfect addition to your fall breakfast routine. I love this time of year when I make pumpkin and apple dishes to remind me of the coziness of fall. I enjoy the 8-9 month break from pumpkin so that I appreciate it even more these few short months out of the year.

Want to see just how easy this recipe is? Watch this video:

 

Enjoy!

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Pumpkin Apple Breakfast Bake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 224 kcal
Author Amy Rains
4.64 from 30 votes
Print

Ingredients

  • 1 cup pumpkin puree
  • 3 large eggs
  • 2/3 cup full fat coconut milk
  • 1 large ripe banana mashed
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon divided
  • 1/4 tsp salt
  • 1 large apple peeled and diced (I use pink lady)
  • 3/4 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
  2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
  3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
  4. Sprinkle the pecans along the top of the dish, and place in the oven.
  5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
  6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!
Nutrition facts per serving (340g)
Calories 224kcal
Fat 17g
Saturated fat 6g
Cholesterol 81mg
Sodium 134mg
Potassium 328mg
Carbohydrates 13g
Fiber 4g
Sugar 7g
Protein 7g
Vitamin A 6505%
Vitamin C 5.2%
Calcium 45%
Iron 2.3%

 

 

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Reader Interactions

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  1. Katlyn says

    September 10, 2017 at 6:12 pm

    Hi! This looks amazing! I love anything and everything pumpkin so this is perfect. Is there any substitution that you know of for the coconut milk? I don’t have it with me and I want to make this today!

    Reply
    • amy@wholesomelicious.com says

      September 10, 2017 at 6:25 pm

      Hi Katlyn!! So glad you want to try! Do you have any nut milks by chance? The full fat stuff is the best, but another milk would also work.

      Reply
    • Christina says

      November 23, 2019 at 3:31 pm

      4 stars
      This was good but the prep time was definitely a bit longer than 10 minutes. Peeling and then dicing the apple took a long time. And it definitely had to be in the oven longer than the time stated but over all the taste was good. I liked that there was no added sugars in it. My daughter and I kept going back for more!!

      Reply
  2. Autumn says

    September 15, 2017 at 1:54 pm

    This satisfies my craving for pumpkin (everything) as fall started. Thank you!!

    Reply
    • amy@wholesomelicious.com says

      September 15, 2017 at 4:03 pm

      You are welcome!!! I’ve had the same cravings 🙂

      Reply
  3. Kenya says

    September 18, 2017 at 2:20 pm

    This is my first Whole30 and this looks amazing! We are getting a little tired of our sweet potato, kale, egg hash every morning. My question is this…this probably isn’t enough for breakfast, right? So would it could as your vegetable (because of the pumpkin), a fruit (because of the apple) and a fat (because of the nuts and coconut milk)? Just trying to think about what else we would need to eat with this. Thanks for any suggestions!

    Reply
    • amy@wholesomelicious.com says

      September 18, 2017 at 3:40 pm

      Great question, Kenya! So yes, vegetable, fruit and fat, but also a bit of protein. It also depends on your breakfast appetite. Sometimes a slice of this can fill me up until noon, other times I want this first thing in the morning, and then I will eat again a few hours later. My husband is not a fan of eggs, so he will do this and a hemp protein shake. He says it fills him up until lunch. Hope that helps!

      Reply
      • Amanda Stokes says

        October 10, 2017 at 7:43 am

        Ooh, hemp protein shake? Recipe? 😀

        Reply
  4. Abby says

    September 18, 2017 at 4:08 pm

    This looks amazing! i have an egg allergy — do you have any recommendations for a substitution?

    Reply
    • amy@wholesomelicious.com says

      September 19, 2017 at 9:06 pm

      Hi Abby, without eggs it would be tough because of the custard consistency. You could try flax eggs to help it bind.

      Reply
      • Molly G says

        November 10, 2017 at 3:58 pm

        4 stars
        I used flax eggs and it was perfect!! Thanks for the recipe.

        Reply
        • Amy says

          November 10, 2017 at 4:57 pm

          So glad to hear!!! Thanks for the tip 🙂

          Reply
  5. Kelsie says

    September 27, 2017 at 12:47 pm

    What is pumpkin pie spice? Just something you find in a package at the store?

    Reply
    • amy@wholesomelicious.com says

      September 27, 2017 at 1:54 pm

      Yes, you can find it in the spice section of most grocery stores in the US. If out of country, you could make a blend of your own: cinnamon, ginger, allspice, nutmeg, and cloves. There are plenty of pumpkin spice recipes out there!

      Reply
  6. Lea Hall says

    September 28, 2017 at 10:49 am

    What is the calories, fats, carbs and protein percentage in each serving of the pumpkin apple breakfast bake?

    Reply
    • amy@wholesomelicious.com says

      September 28, 2017 at 3:42 pm

      If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.

      Reply
  7. Jenn says

    September 28, 2017 at 3:29 pm

    Just made this and it is delicious. Do you by chance have any nutritional information for this recipe (I.e.: calories per serving)?? I am trying to track what I eat along with my exercise program.

    Reply
    • amy@wholesomelicious.com says

      September 28, 2017 at 3:42 pm

      Here you go! If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.

      Reply
      • Jenn says

        September 28, 2017 at 5:06 pm

        Thanks! 🙂

        Reply
  8. Sara Walkup says

    September 29, 2017 at 2:21 pm

    I’m not a huge fan of coconut milk. Can you suggest a substitute?

    Reply
    • amy@wholesomelicious.com says

      September 29, 2017 at 4:33 pm

      You could try another nut milk (almond, cashew, Flax, etc). I have only used the real thick coconut milk, but I still think it will work!

      Reply
  9. Suzie says

    September 30, 2017 at 9:05 am

    Hi! When you say full fat coconut milk…is that like a can of coconut milk from the Asian section? Or is is like Silk coconut milk? Thank you!

    Reply
    • amy@wholesomelicious.com says

      September 30, 2017 at 9:55 am

      Yes, the canned coconut milk!

      Reply
  10. Marina says

    September 30, 2017 at 11:36 am

    Do you think applesauce would work instead of banana?

    Reply
    • amy@wholesomelicious.com says

      September 30, 2017 at 1:39 pm

      Yes, the banana is there for some sweetness. It might not be as sweet, but still good!

      Reply
  11. Bailey Brewer says

    October 3, 2017 at 9:31 pm

    Could the reason why my bake is so soft is because I used Silk coconut milk instead of canned?

    Reply
    • amy@wholesomelicious.com says

      October 3, 2017 at 10:10 pm

      Maybe, but it probably needed to cook longer because of the silk. It could also be a difference in ovens, I would give it an extra 5-10 minutes. Although a custard like texture is also yummy in this!

      Reply
    • karl says

      January 12, 2018 at 3:31 pm

      also beware of the possible added sugars in silk milks. the can of coconut milk is JUST coconut milk.

      Reply
  12. Lisa says

    October 5, 2017 at 2:31 pm

    What size can of kind of pumpkin did you use?

    Reply
    • Andra says

      October 14, 2017 at 9:47 am

      I would like to know this too!

      Reply
    • Amy says

      November 23, 2017 at 9:18 am

      I didn’t use canned pumpkin, but I used 1 cup of pumpkin puree I had left from a pie pumpkin. The recipe calls for 1 cup, so a small can would give you enough for 1 cup!

      Reply
  13. Julia Antenucci says

    October 11, 2017 at 8:31 am

    5 stars
    This is wonderful! I’ve been dying to change up my morning routine (I love eggs but it gets old after a while) and this is the perfect compliant breakfast! Yay! It’s so surprisingly sweet 🙂

    Reply
    • amy@wholesomelicious.com says

      October 11, 2017 at 3:04 pm

      So glad to hear, Julia!

      Reply
  14. Rachel says

    October 11, 2017 at 2:50 pm

    I would love to have this! My questions is: would this actually be Whole30 compliant or is it too similar to its firm rules about no pancakes or treats, even with approved ingredients?

    Reply
    • amy@wholesomelicious.com says

      October 11, 2017 at 3:03 pm

      Yes, still compliant. I get where their might be some gray area, but as long as you weren’t eating it as a “dessert” or to satisfy a sweet craving it’s definitely ok!

      Reply
      • Ashley says

        April 2, 2019 at 2:46 pm

        Made this last night & it’s very yummy. Do you think I can freeze individual servings?

        Reply
  15. Megan says

    October 17, 2017 at 8:42 pm

    Hi! Can you freeze this or make into mini “muffins” using a muffin tin?

    Reply
    • amy@wholesomelicious.com says

      October 17, 2017 at 9:35 pm

      I think that would be a great idea to put in mini muffins! Cooking time will be shorter, check after around 20 mins

      Reply
      • Megan says

        October 18, 2017 at 8:12 pm

        Ok great – do you think they’d freeze ok?

        Reply
        • Nicole says

          November 22, 2017 at 7:01 pm

          I would love to know about freeing as well!

          Reply
        • Amy says

          November 23, 2017 at 9:19 am

          I am not sure about the freezing because of the coconut milk. But it might still be ok!

          Reply
  16. Katharine says

    October 22, 2017 at 9:11 am

    5 stars
    This is so very good – thanks for sharing! A couple edits to the recipe you might want to make for ease of use: clarify if apples should be peeled or not, and add the step where you pour mix into an 8×8 baking dish. This is not criticism at all, I just thought since the recipe is so popular you might want to make it fool-proof!

    Reply
    • amy@wholesomelicious.com says

      October 22, 2017 at 9:31 am

      Thank you, Katharine!!!

      Reply
      • Lisa Brown says

        May 2, 2020 at 9:54 am

        She did state in the ingredients to peel and dice the apples!!

        Reply
  17. Jennifer says

    October 30, 2017 at 1:19 pm

    This is not Whole30 compliant. The ingredients may be, but baked goods are not allowed. By labeling it Whole30 you are setting people up to fail in doing a real Whole30 round. There is no gray area. It clearly states in the books and website, no baked goods. You need to do more research on what makes a meal Whole30 compliant.

    Reply
    • amy@wholesomelicious.com says

      October 30, 2017 at 2:51 pm

      Hi Jennifer, I appreciate your feedback. I have read the books and website of Whole30, and I would have to disagree with you about this being a “baked” good, or that I am setting up people to fail. It’s intended to be the consistency and texture of a breakfast quiche with eggs, vegetable, fruit, and a healthy fat. I also understand the SWYPO concept and this recipe is not recreating junk food (i.e. cookies, pancakes, cake) and turning it into a “compliant” dish. That being said, literally ANYTHING can be made non-compliant if eaten in the wrong way (common offenders: nut butters, bars, fruit, dates, etc). So I will take your advice and caution my readers who are doing Whole30 against eating this to satisfy a sweet tooth or as a dessert. However, most people who have actually made this recipe are loving it because it tastes great, it’s a high protein/high fat breakfast, and kid friendly and are not necessarily on a round of Whole30.

      Reply
    • Jessie says

      November 7, 2017 at 8:18 am

      4 stars
      Then don’t make it. Let people make up their own minds as to whether they should include this as part of their Whole 30 plan. I think your comment could have been worded differently to get your point across and not be rude.

      Reply
      • Nicole says

        January 23, 2018 at 12:16 am

        Just as a thought: I am having trouble with nausea and stomach plains from a high fiber Whole30 diet. This recipe is the perfect way to calm my stomach on bad days!! Thanks

        Reply
        • Amy says

          January 23, 2018 at 2:20 pm

          You are welcome, Nicole!! Glad this helps you 🙂

          Reply
  18. D. Womack says

    October 31, 2017 at 3:54 am

    5 stars
    Girlfriend you are a genius! I for maybe the first time in my life look forward to breakfast every day that this is around. I make a double batch and freeze it in serving sizes. I take it out and put in the fridge the night before and grab it as I leave for work. It’s definitely happy food!

    Reply
    • amy@wholesomelicious.com says

      October 31, 2017 at 4:01 pm

      Great news!! Thanks for sharing 🙂

      Reply
  19. Donna says

    November 4, 2017 at 2:41 pm

    What should the end result be consistency wise? I can’t decide if I didn’t bake it long enough or it’s supposed to be like a pudding? Thank you!

    Reply
    • Amy says

      November 4, 2017 at 3:34 pm

      Hi Donna, for my oven, 35 minutes does create a more pudding type consistency. 40-45 minutes is more quiche like and firm.

      Reply
  20. Cassandra @ Uncommonly Well says

    November 9, 2017 at 8:33 pm

    5 stars
    Amy, thank you so much for sharing this amazing recipe! I made it for my boyfriend’s birthday breakfast and my whole family loved it! I love recipes like this one that are totally clean eating but you can’t even tell 🙂 I don’t digest oats well but miss baked oatmeal lots so this is a perfect solution!

    Reply
  21. April says

    November 12, 2017 at 11:00 am

    Hi! This looks delicious. If I wanted it to have more of a muffin or bread consistency, would you recommend adding some flour – possibly almond flour? If so, how much? I’m going to make it today!

    Reply
    • Amy says

      November 12, 2017 at 11:06 am

      Hi April, I would try about 1 cup almond flour. Let me know how it works!

      Reply
  22. Susan says

    November 17, 2017 at 1:02 pm

    5 stars
    Love this recipe! I have made this at least 4 times already. A couple times I have left out the apple and pecans for a change. I felt like I was having pumpkin pie. Kept me satisfied . . Thank you for the recipe😊

    Reply
  23. Texas Bubba says

    December 1, 2017 at 11:20 am

    5 stars
    Made this at least 6 times. I did Whole 30 and my wife tagged along with most of what I made. This is her favorite breakfast and I continue to make it for both of us. Really nice alternative to an eggy casserole or breakfast.

    Reply
    • Amy says

      December 1, 2017 at 1:55 pm

      YAY!! Love to hear that!!

      Reply
  24. Mary says

    January 9, 2018 at 12:32 pm

    Is there a way to make this a little drier I really like it but it’s just too moist

    Reply
    • Amy says

      January 9, 2018 at 12:36 pm

      Hi Mary, you could add coconut flour. I would add about 1/4 cup. This recipe will not be Whole30 compliant with that addition, FYI.

      Reply
      • Emmy says

        October 19, 2018 at 8:22 pm

        Hi Amy,
        I really want to try your recipe, and I was considering adding some sort of flour alternative. I’m doing Whole 30, and I saw this comment and I was wondering why it wouldn’t be compliant. On the official Whole 30 website it says coconut flour is fine. I’m just trying to find a recipe I can make for breakfast ahead of time and just grab it and eat it, as it’s hard for me to eat in the morning due to my thyroid issues.

        Reply
        • Amy says

          October 19, 2018 at 9:47 pm

          Hi Emmy, the ingredients themselves are compliant, but adding coconut flour puts in the “baked good” category and it would make it more of a bar/brownie type texture instead of a “quiche” like texture. I hope that clarifies.

          Reply
  25. Ann-Marie says

    January 9, 2018 at 5:40 pm

    5 stars
    Made this today and it was super! Thanks for the recipe!

    Reply
    • Amy says

      January 9, 2018 at 6:02 pm

      You are welcome! thanks for stopping by 🙂

      Reply
  26. Kar9291 says

    January 15, 2018 at 3:17 pm

    2 stars
    Made this recipe this morning and was sorely disappointed. Under-spiced, bland, and an odd texture. Few too many eggs to be considered a “quiche”. Because I used silk Coconut Milk, I baked it an extra 15 minutes (based on earlier reviewer comments) but it still had a firm pudding (but much less firm than gelatin) texture. I may make this again with alterations (more spice, more bananas, and coconut cream/full fat milk) but more than likely I’ll try other recipes first.

    Reply
    • Amy says

      January 15, 2018 at 4:37 pm

      Hi there, sorry it didn’t work out. But, I would not use Silk milk in this recipe. It will most definitely not be the same texture because the canned milk adds the extra fat. Hope you try again!

      Reply
      • David says

        January 16, 2018 at 4:02 pm

        5 stars
        Great recipe thank you!! Is the consistency of pumpkin pie normal? I left it in the oven for longer than 45 min. I took it out then put it back in the oven, so would that make a difference. I wanted it to be more firm but I baked it for at least 1 hr and I would say 10 min.

        Reply
    • Michelle says

      April 17, 2018 at 11:24 pm

      I am disappointed as well. The flavor is very flat and bland. Trying to figure out a way to salvage it.

      Reply
  27. Becky says

    February 6, 2018 at 2:01 pm

    5 stars
    I’ve made this twice now…the first time with fresh pumpkin. I think the pumpkin was under ripe because it was not great, but my one year old loooved it! Tried again this evening with canned pumpkin. Doubled the recipe and added maybe 1/2 cup unsweetened applesauce. Delicious!! I’m sure the baby will still love it, but now I think its awesome too! Thanks for the great recipe! (Also, I had only apple pie spice so I just used that and added extra ground nutmeg and cloves.)

    Reply
  28. Kenneth says

    February 15, 2018 at 11:06 am

    Are you able to provide nutritional information for your recipes? This sounds absolutely delicious. Thanks!

    Reply
    • Amy says

      February 24, 2018 at 11:23 am

      My nutrition label is not working right now, here is the info: If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.

      Reply
  29. Jemissa says

    February 16, 2018 at 5:13 pm

    Is it okay to make the night before and bake the next morning?

    Reply
    • Amy says

      February 16, 2018 at 9:08 pm

      Hi there, I haven’t tried that before, but it should be okay. Let me know how it turns out if you do!

      Reply
  30. Amy Daley says

    February 24, 2018 at 10:44 am

    How many calories are in a piece of the pumpkin apple breakfast bake?

    Reply
    • Amy says

      February 24, 2018 at 11:24 am

      If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.

      Reply
  31. Katherine Brady says

    March 7, 2018 at 8:12 pm

    Any good substitute for egg? Would applesauce work?

    Reply
    • Amy says

      March 8, 2018 at 5:59 pm

      Apple sauce wouldn’t work in this recipe, the eggs are pretty important. You could try a Flax egg? But I have never tried without eggs,

      Reply
  32. Lisa says

    April 8, 2018 at 11:01 pm

    I can not eat bananas. What could I use instead? In the pumpkin apple breakfast bake? I am doing the whole 30 and tired of eggs

    Reply
    • Amy says

      April 9, 2018 at 9:26 am

      That’s a tough one without the bananas. It’s used as both a slight sweetener and binding agent. If you are on Whole30, the additional sweetness of the banana won’t be missed. Add in an additional two eggs in it’s place? I can’t be sure though, because I haven’t tried without bananas. But that would be my best substitution!

      Reply
  33. Lauren says

    April 15, 2018 at 6:23 pm

    What can I use to replace the banana ?

    Reply
    • Amy says

      April 15, 2018 at 9:11 pm

      I don’t know, the banana is one of the primary components. You could leave it out, but not sure about taste and consistency.

      Reply
  34. Kate Smith says

    May 1, 2018 at 7:37 am

    5 stars
    I just made this but used Almond Milk & walnuts instead & it came out amazing! Thank you so much for sharing!!!

    Reply
  35. Melissa says

    May 4, 2018 at 11:11 am

    14 ounce can of pumpkin or 30 ounce?

    Reply
    • Amy says

      May 4, 2018 at 11:35 am

      1 cup, so measure out a cup from your canned pumpkin. This is not the entire can.

      Reply
  36. Rachel says

    July 2, 2018 at 10:21 am

    5 stars
    This was extremely delicious! Definitely a keeper. I made a crust of quick oats, coconut oil, a little butter and a drizzle of honey before baking it.

    Reply
  37. Leslie says

    July 12, 2018 at 9:52 pm

    I can’t have banana’s. Is there something else I can use?

    Reply
    • Amy says

      July 13, 2018 at 12:09 pm

      That’s a tough one in here because it helps to sweetened the dish and works as a binding agent. You could try adding an additional egg, 1/2 cup applesauce, and 1/2 cup more pumpkin puree.

      Reply
  38. Lisa Oliver says

    August 7, 2018 at 8:45 am

    IS it supposed to be super dense after cooking? I cooked mine for the first time for 37 minutes.

    Reply
    • Amy says

      August 7, 2018 at 4:35 pm

      Yes, it’s dense. The pumpkin is heavy!

      Reply
  39. Lisa says

    August 25, 2018 at 7:26 am

    2 stars
    OMG!! What a delightful breakfast option for Whole 30, and life in general. I’m always amazed at how delicious ingredients come together without the addition of sugar ( or any seeetner)! So wonderful; each bite just perfect. I followed the recipe exactly, using a Granny Smith apple ( what I had on hand).5 stars! Thank you for a great recipe!

    Reply
    • Amy says

      August 25, 2018 at 9:31 am

      5 stars
      So glad you liked it, Lisa!

      Reply
  40. Heather Dennen says

    September 13, 2018 at 2:48 pm

    I’d really appreciate if you take off Whole30 from the description! This is like paleo bread and not compliant to the spirit of Whole30. Please help others by not labeling things Whole30 that are truly not. If it wouldn’t be acceptable for the official Whole30recipes on instagram then it isn’t.

    Reply
    • Amy says

      September 13, 2018 at 3:57 pm

      Hi Heather, Thanks for stopping by! I do agree that this recipe can be “not considered Whole30”, especially the more I dive into the science background of balancing hormones on this program, even with the ingredients being compliant. The way I understand it, it’s more discouraged for breakfast, but not completely “not allowed!!!” Does that make sense? For that reason, I have taken the Whole30 part off the recipe, however, I do see some benefit in this recipe. It is balanced with part protein (eggs), part veggie, part fruit, and plenty of healthy fat. It can also be paired with more protein for a more rounded compliant meal. I would disagree with the fact that it’s like a Paleo bread, it’s really nothing like a bread (I have plenty of those on my site). Also, just FYI, most people make and love this recipe based on a healthier option to breakfasts, and not for a “Whole30” breakfast.

      Reply
  41. Ash says

    September 18, 2018 at 12:04 am

    Thanks for the amazing recipe! My grocery store didn’t have pumpkin purée, so I used sweet potato purée. Wanted to let you know that it’s delicious both ways!

    Reply
    • Amy says

      September 19, 2018 at 1:54 pm

      Woohooo!!!

      Reply
  42. Gemma says

    September 23, 2018 at 5:29 pm

    I made this to take to our friends’ house for a brunch. Everyone loved it!

    Reply
    • Amy says

      September 23, 2018 at 8:47 pm

      Woohooo!!

      Reply
  43. Tara says

    September 25, 2018 at 8:15 am

    5 stars
    This is a delicious no sugar option for breakfast! I added shredded coconut on top and it was really nice. I’m doing the Mountain Rose 12 day detox and am delighted that I can actually eat it! It’s like a souffle, next time I may even put it in ramekins. 🙂

    Reply
  44. Allyson A says

    October 5, 2018 at 9:54 am

    Can the pumpkin apple bake be frozen? I’m on Whole30 and it would be nice to make a big batch of this and freeze half in individual sized portions.

    Reply
    • Amy says

      October 6, 2018 at 2:58 pm

      Sure!

      Reply
  45. Lou says

    October 10, 2018 at 8:34 am

    5 stars
    This is so good! I needed something to satisfy my pumpkin craving while on an extended round of Whole 30 (Whole 90) I used honey crisp apples and Wow! Thanks so much for sharing this wonderful recipe!

    Reply
    • Amy says

      October 10, 2018 at 12:54 pm

      YAY!! Glad you love it!

      Reply
  46. CG says

    November 12, 2018 at 3:51 pm

    5 stars
    I found your recipe on Pinterest and made it today! I had everything on hand, so this was a perfect recipe to stumble on. I’m not currently doing whole30, but have in the past and love incorporating whole30 meals into our weekly breakfast/lunch/dinners. I could barely wait for the bake to cool before trying it. This will be made again. I love custard and this texture is right there! I had extra pumpkin and coconut milk on hand, so i added the extra in plus another egg to balance out the extra ingredients and it still firmed up similar to the texture in the comments. I ended up baking mine for about 40-45 minutes.

    Thanks!!!

    Reply
  47. Kris says

    December 16, 2018 at 6:27 pm

    Great recipe! I made a few modifications to make it heart healthy for my cardiac patients on saturated fat restrictions. I used egg whites instead of whole eggs and substituted almond milk for coconut milk! Thank you again for sharing!

    Reply
  48. Natalie Clark says

    January 12, 2019 at 1:43 pm

    Do you use the big can or small can of pumpkin? I am using pumpkin from my garden and need in oz. Thanks!

    Reply
  49. Maxi anderson says

    January 21, 2019 at 11:53 pm

    Mine is super soft still? I put it in for the amount of time called for. Is this how it’s suppose to be or am I doing something wrong?

    Reply
    • Amy says

      January 22, 2019 at 1:19 pm

      It should be soft! You could place back in the oven to firm up for another 10-15 minutes.

      Reply
  50. Amye says

    January 26, 2019 at 11:17 am

    I love this recipe, I’ve made it twice this past week (during my whole30)! Can I double the recipe and put it in a 9×13 pan? Do you know how long it would take to bake? Thank you!

    Reply
  51. Mel G says

    April 8, 2019 at 11:30 am

    With the whole fat coconut milk, how do I soften it up so that it is easy to mix??

    Reply
    • Amy says

      April 9, 2019 at 1:10 pm

      You can always heat up in the microwave for about 15 secs or so.

      Reply
  52. Natalie says

    April 30, 2019 at 4:06 pm

    Can I use almond milk in place of the coconut milk?

    Reply
    • Amy says

      April 30, 2019 at 9:45 pm

      You can try, but the full fat coconut milk adds an extra element of healthy fat And creaminess.

      Reply
  53. Jessica Kaercher says

    July 14, 2019 at 10:13 pm

    5 stars
    Love this recipe !!! Thank you for sharing !

    I prefer it without the apples though – would you know the calorie breakdown without the apples ??

    Reply
  54. Smitha @ Running with SD says

    September 9, 2019 at 9:23 am

    5 stars
    This is my favorite Whole 30 breakfast!

    Reply
    • Amy says

      October 25, 2019 at 11:36 am

      5 stars
      Love hearing that!

      Reply
  55. Ransom peek says

    September 30, 2019 at 2:16 pm

    This was excellent. I will surely make it again. Tastes like pumpkin pie, and a real treat when eating whole30.

    Next time I will try it with less coconut milk, thinking it might be a bit firmer, more like cake, less like pie, and in an attempt to bring out more of the pumpkin pie flavor, and less coconut. Thank you Amy!

    Reply
  56. Cindy says

    October 22, 2019 at 1:38 pm

    I made this and it is excellent!! I enjoy it for breakfast or a mid morning snack. I made it in the weekend and put it in my fridge. It is awesome. Don’t expect it to be like a bread, expect it to be like a pumpkin pie filling. i even forgot one of the eggs and it was still wonderful! I will make this a lot!

    Reply
    • Amy says

      October 25, 2019 at 11:37 am

      5 stars
      Great, so glad you love it!

      Reply
  57. Allie says

    October 28, 2019 at 4:06 pm

    5 stars
    Just found this recipe- I love how easy it is to make, how delicious it is and on top of all that its guilt free !!

    Reply
  58. Lauren Pardee says

    April 28, 2020 at 8:25 am

    The actual calorie count is lower than what is listed?? In the comments it is 115 for 9 servings sizes and it states 224kcal. I would like to make sure it is correct for my calorie count

    Reply
    • Amy says

      April 28, 2020 at 12:49 pm

      Please look at the calorie count in the notes of the recipe. The comment section was from a few years ago based off of Yummly’s nutrition facts (can’t validate their source, but this before I had the nutrition facts on my site). I know that the nutrition tracker I use on my website is accurate. The 224 calories is for 6 servings. If you cut it into 9 servings it would be right around 150 kcals.

      Reply
  59. Alicia says

    August 8, 2020 at 11:07 am

    4 stars
    This was really good, especially with a drizzle of maple syrup. I added a few raisins to add a bit more texture. I think you could easily add in other nuts or ingredients to mix it up.
    Is there a way to get the custardy consistency of pumpkin pie with this recipe? Mine came out a bit crumbly compared to a standard custard. Did I mess up the technique or is it more of a function of coconut milk vs dairy?

    Reply
  60. Mariko Shimasaki says

    August 11, 2020 at 7:52 pm

    Hi Amy, I have a question.. I made this but my batch is super watery and it’s not cooking. I left it in for almost an hour but it’s still super sloppy and not solid…. do you have any suggestions?

    Reply
    • Amy says

      August 12, 2020 at 10:18 am

      Hi Mariko, it shouldn’t be watery. Did you use full fat coconut milk and enough eggs?

      Reply
  61. Erica says

    October 7, 2020 at 7:05 pm

    4 stars
    Good flavor but definitely took longer to cook and the apple was still hard.

    Reply
  62. Crystal says

    November 4, 2020 at 1:05 pm

    Can you substitute with flax-egg instead of a real egg or does that comprise the consistency?

    Reply
    • Amy says

      November 4, 2020 at 9:48 pm

      Unfortunately, I am not sure that work! But to be fair, I haven’t tried it.

      Reply
  63. Jen says

    December 28, 2020 at 3:14 pm

    5 stars
    I most made this and it tastes delicious. I had to bake mine a little bit longer , about 40 minutes. Perfect for anytime but especially if you’re trying the whole 30 ! Thank you !

    Reply
  64. Erin says

    January 12, 2021 at 9:26 pm

    Hi! If I wanted to make this with regular diary milk would I do the same amount?

    Reply
    • Amy says

      January 13, 2021 at 11:53 am

      Yes! You can use regular milk with the same amount.

      Reply

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Less than 30 minutes
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Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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