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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.
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.
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.
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!
So glad you liked it, Lisa!
IS it supposed to be super dense after cooking? I cooked mine for the first time for 37 minutes.
Yes, it’s dense. The pumpkin is heavy!
I can’t have banana’s. Is there something else I can use?
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.
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.
Ooh, that sounds delightful! Do you have a recipe for that?
14 ounce can of pumpkin or 30 ounce?
1 cup, so measure out a cup from your canned pumpkin. This is not the entire can.
I just made this but used Almond Milk & walnuts instead & it came out amazing! Thank you so much for sharing!!!
What can I use to replace the banana ?
I don’t know, the banana is one of the primary components. You could leave it out, but not sure about taste and consistency.
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
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!
Any good substitute for egg? Would applesauce work?
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,