This is a hearty morning breakfast bread although it can be enjoyed anytime of the day. It has no sugar in it other than a sprinkle on top which you can skip if you prefer. It will still be delicious as it includes whole wheat, coconut and dried fruits. A touch of maple syrup adds just enough sweetness to go well with your morning coffee.
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| Brimming with natural goodness! |
This is a variation of my Morning Glory muffins but it is even more loaded with fruits and vegetables including carrots. It does require a bit of preparation but there is nothing difficult about the recipe. Don't be alarmed if your loaf pan is nearly or completely full as mine is below. It will rise some without overflowing.
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| Buttered and Ready to Fill on Left Ready to Bake on Right |
If you've never made a parchment sling to help extract a cake or loaf, don't be intimidated. Just cut a piece of parchment as wide as the pan bottom and long enough to hang over the sides. Do the same the other long direction. When you grease the pan the parchment will stick and then apply the second piece so the pan is completely covered. I usually use my gloved fingers for greasing the pan and the also the parchment. This will insure your loaf comes out clean.
Ingredients
2-3 tablespoons butter or solid shortening
parchment paper
1 cup raisins
zest of 1/2 orange
1/2 cup orange juice, from about 1 oranges
1 large carrot, peeled
1 large or 2 medium sweet apples, like Honeycrisp or Gala, cored (no need to peel)
3 large eggs, at room temperature
2/3 cup vegetable oil
1/4 cup maple syrup
2 teaspoons vanilla extract
1 1/3 cups whole wheat flour
2/3 cup all-purpose flour or oat flour
1 cup shredded coconut, unsweetened
1/2 cup dried cranberries or fruit, roughly chopped
1 tablespoon cinnamon
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon sugar or sugar crystals for the topping, optional
Instructions
Preheat the oven to 350F with a rack in the center. Grease (with butter or solid shortening) a 9" x 5" or 9" x 4" Pullman loaf pan and line with a parchment sling as shown in the photo. Grease the parchment.
In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed.
In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine.
Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and stir to combine.
Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with sugar, if using.
Bake the loaf for 60 to 75 minutes, until the internal temperature registers approximately 200F and a pick or thin knife inserted into the center comes out clean. Tent loosely with foil after the loaf begins to brown, at approximately 45 to 50 minutes. Let the loaf cool in the pan for 10 minutes, then use the parchment sling to transfer it gently lift it out onto a wire rack. Remove the parchment and let cool completely. Slice and serve at room temperature.
Store morning glory loaf well-wrapped at room temperature for up to 3 days; refrigerate for up to a week, or freeze for longer storage.
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