From Gardener's Supply (www.gardeners.com)

Morning Glory Breakfast Loaf

Morning Glory Breakfast Loaf

By Andrea Bemis

This morning glory breakfast loaf is a nod to my favorite muffin–the morning glory muffin–a hearty, nourishing and rustic treat. We love morning glory muffins, however, sometimes a couple of farmers just need a slice of hearty bread with a good amount of butter spread on top. Enter the morning glory breakfast loaf! This loaf is different from my Sweet Potato Morning Glory Muffins because I use carrots instead of sweet potatoes and switch up the spices a bit. It’s a delicious way to start the day when paired with a cup of strong black coffee. I love making this bread in the evening and letting it cool overnight (covered in foil). In the morning I’ll slice it, toast it, and smear it with a healthy amount of butter and a drizzle of honey. It’s absolutely delicious and I hope you all enjoy this tasty loaf as much as we do. Pour a cup of coffee and dig in!

Prep time: 10 minutes
Cook time: 50 minutes
Serves: 1 loaf

Ingredients

  • 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)

Preparation

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.

Andrea Bemis harvesting greens at her farm

Photo by Kate Schwager

A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com

Last updated: 5/31/18


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