Glorious Morning Glory Bread

Morning Glory Bread  

This was not my fault. Morning Glory Bread made me break my promise not to eat so much bread this year.

I was looking for a recipe on what to do with leftover carrots and the words “MORNING GLORY” leapt off the page and, eventually, into my mixing bowl. I’ve made a few changes to the original recipe to make it easier.

The recipe was for muffins, but I liked the comforting idea of baking a loaf of bread (it was -8°F outside at the time). This moist, sweet bread is full of bits of dried fruit and nuts (use what you have on hand). It seems like it would be dense and heavy, but it’s not.

It’s simply... glorious

Morning Glory Bread
prep: 25 minutes
bake: 45 to 50 minutes

you’ll need…
1 banana
1½ teaspoons baking soda
2¼ cups flour
½ teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
1½ cups shredded carrots (2 to 3 medium carrots)
¾ cup sugar
1 tart apple, peeled, cored and shredded (Granny Smith is a good choice)
¼ cup orange juice
½ cup (1 stick) butter, melted
3 eggs
1 teaspoon vanilla
1 cup minced dried apricots (or golden raisins or cranberries)
¾ cup shredded coconut
½ cup chopped walnuts (or pecans)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 350°F. Lightly grease an 8 x 4-inch loaf pan; set aside.
Mash the banana and baking soda together in a small bowl; set aside.
Whisk the flour, baking powder, cinnamon and salt together in a large bowl.
Whisk the carrots, sugar, apple, orange juice, butter, eggs, vanilla and banana mixture in a medium bowl. Add the carrot mixture to the flour mixture and stir until moistened.
Fold in apricots (or golden raisins), coconut and walnuts (or pecans). Pour into loaf pan. Bake for 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in the pan on a wire rack. Flip it over to remove from the loaf pan and then turn right side up. Slice while warm and serve.

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