Morning Glory Loaf And Spring Is Coming!

Shay and I have been busy at work, surprisingly. Winter usually means a welcome slowdown after the chaos of the holiday season, but this year doesn’t seem to be the same. Despite all of that, we’ve still managed to keep the house (mostly…) clean, and we’ve started a garden! Last year, we tried unsuccessfully to start seeds. This year, we actually did some research and *fingerscrossed* our seedlings are looking good! I’m utterly in love with Growveg.com and their garden guides!

Spring is coming, and I can’t wait. Forget New Years; Spring is when you can start over. Cleaning, growing things, chopping off all of your hair…Just kidding on that last one. Shay and I have decided it’s time to shed our winter coats, and I’m not talking about outerwear. We both have sweet teeth, however, and compromising on that is not an option. Sure, this recipe has sugar. And sure, it’s not gluten-free. But it has a ton of fiber, and healthy fats to boot. Oh, and the amazing smell as it bakes in the oven, not to mention the taste….well, you’ll just have to try it for yourself.

 

Morning Glory Loaf

Yield: 2 8×4″ Loaves

 

4 cups Whole Wheat Flour

2 cups Sugar

2 Tablespoons Baking Powder

1 Tablespoon Cinnamon, ground

1 1/2 cups Grated Carrots

2 Grated Granny Smith Apples

2 cups Shredded Coconut

1 cup Sliced Almonds

1 cup Golden Raisins

6 eggs

1 1/3 cups Grapeseed Oil

2 Tablespoons Vanilla Extract

Sliced Almonds and Natural Sugar, for garnish

 

Preheat oven to 350F. Combine dry ingredients in a large bowl with a whip. Add coconut, nuts, raisins, and grated fruits and stir just until combined with a spatula. Combine wet ingredients in a small bowl with a whip. Add wet to dry and combine with a spatula. Divide batter between two 8×4″ sprayed pans and spread evenly. Top with sliced almonds and natural sugar, if desired. Bake until a toothpick inserted comes out cleanly, about 40-50 minutes. Allow to cool completely in the pans before removing. Slice with a serrated knife and garnish with butter and/or jam, if desired. Wrap in plastic wrap and store at room temperature for up to 3 days. Alternatively, wrap in plastic wrap and then aluminum foil, place in a freezer bag, and freeze for up to 1 month. Allow to thaw unwrapped at room temperature before enjoying.

 

*Recipe slightly adapted from Cynthia Hinton’s Morning Glory Muffin Recipe*

morninggloryloaf2

morninggloryloaf1

 

Advertisements

2 thoughts on “Morning Glory Loaf And Spring Is Coming!

  1. The Morning Glory Loaf sounds delicious. I think the coconut, raisins, and apples in a recipe together sound wonderful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s