All, Breakfast/Brunch, Recipes
Morning Glory Loaf
Breakfast is served!
Our take on the iconic muffin comes in the form of an ultra-moist loaf. It’s perfect on its own, slathered with salted butter or on-the-go. To ensure your grated apple blends into the loaf seamlessly, give it a gentle shake before you measure it out to ensure it doesn’t contain any excess juice–making for a perfect bake.
How to Make It
Ingredients
- ½ cup sultana raisins
- 2 ½ cups all-purpose flour, plus extra for dusting pan
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp fine sea salt
- ¾ cup dark brown sugar, lightly packed
- ½ cup granulated sugar
- ½ cup coconut oil, melted, plus extra for oiling pan
- ¼ cup unsweetened apple sauce
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup peeled and coarsely grated carrot
- ¾ cup peeled and coarsely grated honey crisp apple
- ⅓ cup flaked coconut
- ⅓ cup chopped pecans halves
- Icing sugar for dusting (optional)
Instructions
- Arrange rack in center of oven. Preheat to 350°F. Generously oil a 9 x 5-inch metal loaf pan. Dust with flour, tapping out excess.
- Cover raisins with kettle-boiled water in a small bowl. Let stand until plump, approximately 10 minutes. Then, drain well.
- Whisk flour with baking powder, cinnamon, ginger, and salt in a medium bowl. Whisk sugars with oil, apple sauce, eggs, and vanilla in a large bowl until fully blended. Using a spatula, fold in carrot and apple until combined. Fold in flour-mixture until no streaks remain. Fold in coconut, pecans and raisins. Scrape batter into prepared pan, pushing to fill edges. Smooth top.
- Bake in the center of oven until a wooden skewer inserted into center of loaf comes out clean, about 1 hour 20 minutes to 1 hour 25 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack and let cool completely, about 1 hour. Dust with icing sugar, if using.
How to Store It
Loaf will keep wrapped in plastic for up to 3 days.
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