Morning Glory Breakfast Loaf

Morning Glory Breakfast Loaf

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 50 minutes  |  Serves: 1 loaf

• 1/2 cup walnut oil (can sub with grapeseed oil or melted coconut oil)
• 1/2 cup honey
• 1/2 cup unsweetened apple sauce
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 1/2 cups whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• sprinkle of pumpkin seeds for topping (optional)
• sprinkle of oats for topping (optional)

1. Preheat the oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
2. In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and set aside.
3. In a large bowl whisk together the flour, baking powder, baking soda, salt, spices and coconut. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the raisins and walnuts. Pour the batter into the prepared loaf pan. Sprinkle the top with pumpkin seeds and oats. Bake in the oven for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the loaf. Cool the bread for 15 minutes in the pan before slicing and serving.

Notes

*Baking times will vary from oven to oven *Store the bread in foil or plastic wrap on the counter for 3 days

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.