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This cozy Pumpkin Apple Breakfast Bake is fall wrapped up in a single dish. It’s warm, nourishing, and ridiculously easy to prep. If you’re craving all things pumpkin and apple the moment September hits, welcome to the club.
I usually hold off on pumpkin recipes a bit longer, but not this year. I gave in early and I’m so glad I did. To keep the apple love alive, I brought both flavors together in this breakfast bake. It’s like autumn gave you a hug. These are just one of the delicious apple recipes I love to make in the fall, combining comforting flavors with a lighter twist.
What you’ll love about it:
- Just 10 minutes of prep before it hits the oven
- Naturally sweetened and grain-free
- Family-friendly and meal-prep approved
- Loaded with healthy fats, fiber, and protein
As a nutritionist, I get asked all the time for egg-less breakfast ideas. While this dish does use eggs, it has a mellow texture and flavor that even non-egg lovers tend to enjoy. For an extra protein boost, try serving it with my Homemade Breakfast Sausage Patties. It’s a power combo that keeps you full for hours.
Tips and serving suggestions:
- Doubles easily for a weekend brunch crowd
- Swap coconut milk for cottage cheese to bump up the protein
- Drizzle with maple syrup or a dollop of nut butter when serving
- Pair with a hot cup of coffee or chai for full fall vibes
This dish fills the house with cinnamon spice and comfort. It’s the kind of recipe your kids ask for again and again. It’s part quiche, part bread pudding, and totally craveable.
Other Breakfast Bakes you will enjoy:
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.
Enjoy!
Pumpkin Apple Breakfast Bake
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
- Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.
- 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.
- 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.
- Sprinkle the pecans along the top of the dish, and place in the oven.
- Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many calories are in a piece of the pumpkin apple breakfast bake?
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.
Is it okay to make the night before and bake the next morning?
Hi there, I haven’t tried that before, but it should be okay. Let me know how it turns out if you do!
Are you able to provide nutritional information for your recipes? This sounds absolutely delicious. Thanks!
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.
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.)
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.
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!
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.
I am disappointed as well. The flavor is very flat and bland. Trying to figure out a way to salvage it.
Made this today and it was super! Thanks for the recipe!
You are welcome! thanks for stopping by 🙂
Is there a way to make this a little drier I really like it but it’s just too moist
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.
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.
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.
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.
YAY!! Love to hear that!!
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????
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!
Hi April, I would try about 1 cup almond flour. Let me know how it works!