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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 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!
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?
It should be soft! You could place back in the oven to firm up for another 10-15 minutes.
Do you use the big can or small can of pumpkin? I am using pumpkin from my garden and need in oz. Thanks!
It’s one cup from what I saw above : )
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!
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!!!
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!
YAY!! Glad you love it!
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.
Sure!
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. 🙂
I made this to take to our friends’ house for a brunch. Everyone loved it!
Woohooo!!
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!
Woohooo!!!