This Apple Pumpkin Pecan Breakfast Bake is made with wholesome, natural ingredients for a sweet, healthy and Whole30 breakfast!
I’ve blogged before about my love of breakfast. I could eat it any time of the day, and it’s fairly common to come over to our home on an evening and find us eating scrambled eggs, pancakes or my {Whole 30} Potato Bottom Eggs Cups.
However, today I have a slightly different option for you. The next time you have a craving for an easy breakfast bake, but don't want a savory egg casserole, try this {Whole 30} Apple Pumpkin Breakfast Bake. It's warm, soft and slightly sweet. The perfect cozy combination for any winter day!
What ingredients do I need?
- pumpkin puree
- coconut milk
- eggs
- banana
- apple
- cinnamon
- allspice
- nutmeg
- ground flax seeds
- desired amount of chopped pecans
How do I make {Whole30} Apple Pumpkin Pecan Breakfast Bake?
Start by combining 1 cup of unsweetened pumpkin puree with ⅓ cup coconut milk, 3 eggs, and 1 banana in a large mixing bowl.
Stir in 1 chopped & peeled apple, 1 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, 3 teaspoon ground flax and a dash of salt.
Pour mixture into a 8x8 baking dish (or whatever you prefer). Top with desired amount of chopped pecans. Bake at 350 degrees F for approximately 50-60 minutes.
This {Whole 30} Apple Pumpkin Breakfast Bake is delicious and so easy to put together. It’s perfect to make on a weekend, a holiday or even at the beginning of the week to feast off of throughout the week.
However you choose to enjoy it, I hope you love it!
Whole 30 Apple Pumpkin Breakfast Bake
Ingredients
- 1 cup pumpkin puree unsweetened
- ⅓ cup coconut milk
- 3 eggs
- 1 banana
- 1 apple peeled and chopped
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 3 teaspoon ground flax seeds
- dash of salt
- desired amount of chopped pecans
Instructions
- Combine pumpkin, coconut milk, eggs, and banana in a large mixing bowl.
- Stir in chopped apple, cinnamon, allspice, nutmeg, ground flax and salt.
- Pour mixture into a 8x8 baking dish (or whatever you prefer). Top with desired amount of chopped pecans.
- Bake at 350 degrees F for approximately 50-60 minutes.
Genevieve says
Hi! Could these be frozen individually, maybe and brought out when you need a quick meal?
Julie says
I have not tried freezing them, so I am not sure if the consistency would change. It may become a little mushy. But you can always try! Let me know 🙂
Isa P. says
This is a nice idea, but the cake has very little flavor at all. I followed the recipe exactly, and have made and eaten MANY a whole30/paleo cake.
This is just bland. Maybe more banana would help? It's just a heavy cake and doesn't even taste breakfast-y. It could also help to add more apple and actually blend it in with the ingredients before baking.
(I don't have a huge sweet tooth, so I'm not complaining from too little sweetness; there just isn't any!)
Julie says
Thanks for the response. Feel free to add any extra sweetness you want.
Savannah says
Any substitute for a banana?
Julie says
Hey! I have heard you can substitute apple sauce for banana. (use 1/2 a cup to replace 1 banana). You could also add mashed sweet potato or additional pumpkin puree, but I am not sure on the measurements. I have not tried either of those. Let me know if you do!
Laura Richards says
Why no nutrition info?
Julie says
Hi! Thanks for the comment. There are two main reasons I do not include detailed nutrition info.
First, as stated in my disclosure page, "The information provided is for guidance only. The nutritional make up of ingredients may differ from product to product, brand to brand and especially country to country. The exact quantities of each ingredient will likely vary due to human variance. No reliance on the information provided should therefore be made."
Second, I do not want people to become obsessed with nutritional labels, including calories, fat and sugar amounts. As someone who has recovered from eating disorders, I believe my readers should eat my recipes based on how it tastes not about the numbers.
Cindys says
Recipe is missing ‘depth’ of flavor; really pretty bland. I really wanted this to be good.
Linda says
I made it with a little brown sugar sweetener and added some vanilla. Since I love pumpkin spice I threw in a little ground cloves and more nutmeg. Both hubby and I enjoyed this.
Julie says
Thanks for the comment! Glad you both liked it!