Think of Morning Glory Bread as your kitchen sink quick bread recipe. It’s got it all! Fruit? You betcha! Nuts? Of course! Vegetables? Those too! The result is a super moist loaf that’s both wholesome and flavorful.
Quick breads have no season, but if they did, that season would surely be fall. Just like putting on your favorite cardigan after a season tucked away in the back of the closet, there’s something so cozy about making a loaf of sweet, cinnamon-scented bread and enjoying a slice with a cup of tea for breakfast. Even if you’ve never made it before, morning glory bread is the type of recipe that feels familiar and warm, like an old favorite you’re always glad to revisit.
And of course it seems familiar. It’s basically a combination of carrot cake and zucchini bread, with some apples thrown in for good measure. As with carrot cake and zucchini bread, you don’t taste the vegetables, but they add texture and moisture, not to mention fiber, vitamins, and all those other nutrients that help you justify cutting yourself a second slice because you’re totally eating your vegetables.
What You’ll Need
You’ll need grated carrots, zucchini, and apple for this recipe. If you have a shredder attachment for your food processor, now’s the time to use it! Here’s the full ingredient list for morning glory bread:
- Baking soda
- Carrots – If you’re lucky, you might find a bag of grated carrots at the grocery store!
- Raisins – Golden raisins, chopped dates, or even finely minced candied ginger can be used instead.
- Shredded coconut – Get the unsweetened variety.
- Pecans – Adamantly opposed to nuts in baked goods? Omit the pecans and double the raisins!
- Zucchini – Small zucchini are less seedy and easier to grate.
- Apple – Because the apple is shredded for this recipe, any firm variety will do.
- Vegetable oil – Canola oil or another neutral-flavored oil will work, too.
- Vanilla extract
How to Make Morning Glory Bread
Just like any other quick bread recipe, this one’s pretty straightforward. You’ll spend more time prepping the ingredients than you will making the actual bread!
Prepare. Adjust your oven rack to the middle position and preheat to 350ºF. Spray a loaf pan with non-stick cooking spray, then line it with parchment paper. Spray the parchment with cooking spray, too.
Combine the dry ingredients. Whisk together the flour, sugar, cinnamon, and baking soda in a large bowl.
Combine the remaining ingredients. Place the carrots, raisins, coconut, pecans, zucchini, apples, eggs, vegetable oil, and vanilla in a second large bowl and combine with a hand mixer.
Finish the batter. Pour the wet mixture into the dry mixture, then use a spatula to fold them until just combined. Transfer the batter to the prepared bread pan.
Bake. Bake the bread for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 10 minutes, then carefully remove the loaf from the pan and finish cooling it on the rack. Once the bread is completely cooled, you can slice and serve it.
Tips for Success
This morning glory bread recipe is perfect for a weekend when you want to make something special for breakfast, but you don’t want to spend all morning baking. Here are some tips and tricks for a perfect loaf:
- Use room temperature eggs. A room temperature egg has more volume when beaten or whipped, which yields lighter, fluffier baked goods. For this recipe, take the eggs out before you start grating the vegetables and apple.
- Toast the pecans and coconut. This is optional! But, if you do it, it adds another layer of flavor to the finished loaf. I usually use a skillet for toasting nuts and other ingredients because it gives me the most control and lets me keep a close eye on them.
- Make sure your cinnamon is still good. Cinnamon plays a starring role here! When you open the jar, it should smell fragrant and, well, cinnamon-y. If it doesn’t have much of a smell, it’s probably past its prime. It won’t hurt you to eat it, but it won’t add as much flavor to the morning glory bread recipe.
Can I Freeze Morning Glory Bread?
You can! Quick breads are nearly always good for freezing, and morning glory bread is no exception. Once it has cooled completely, wrap the loaf in a layer of plastic wrap, then pop it in a freezer bag or wrap it in a layer of foil. Thaw the bread at room temperature when you’re ready to eat it.
How Should I Store This Recipe?
Store morning glory bread at room temperature, either wrapped tightly in plastic wrap or in an airtight container. It will last for up to 3 days on the countertop.
Can I Make Morning Glory Bread Into Muffins?
Yes! Quick bread and muffin recipes are often interchangeable. Pour the batter into greased or lined muffin tins and bake them at 350ºF; check them for doneness at 25 minutes by inserting a toothpick in the center.
You can use my Morning Glory Muffin Recipe HERE if you want to try it that way!
Or there are always the banana coconut muffins. Just in case.
Morning Glory Bread
Morning glory bread has it all! Fruit, vegetables, and nuts make for a wholesome quick bread the entire family will love.
- 2 cups Flour
- 1 cup Sugar
- 1 Tbsp Cinnamon
- 1 1/2 tsp Baking Soda
- 1 cup Grated Carrots
- 3/4 cup Raisins
- 3/4 cup Shredded Coconut
- 3/4 cup Chopped Pecans
- 1 cup Zucchini, grated
- 1 Apple, peeled and grated
- 4 Eggs
- 1/3 cup Vegetable Oil
- 1 Tbsp Vanilla
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, sugar, cinnamon, and baking soda.
- Into another large bowl, combine carrots, raisins, coconut, pecans, zucchini and apples, eggs, vegetable oil and vanilla. Mix with a hand mixer until combined thoroughly.
- Pour the wet mixture into the flour mixture, gently folding it together with a rubber scraper or spatula.
- Prepare a loaf pan with non-stick spray. Line the pan with a parchment paper sling, and lightly spray again with non-stick spray. Pour the batter 3/4 the way up the pan. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the tin for 10 minutes, prior to removing the loaf to cool completely before slicing and serving.