Morning Glory Loaf
Makes 1 loaf. Print it Here
1 ½ Cups Flour (I used half white spelt half whole grain)
1 tsp. Baking Powder (slightly rounded)
1 tsp. Baking Soda
1 ½ tsp. Cinnamon
¾ tsp. Ground Ginger
⅛ tsp. Ground Nutmeg
½ tsp. Sea Salt
6 Tbsp. Maple Syrup
2 Tbsp. Coconut Sugar
½ Cup. Unsweetened Applesauce
4 Tbsp. Oil (I used Olive but Avocado or melted Coconut is great too)
2 Tbsp. Ground Flax
5 Tbsp. Water or Nut Milk
1 Cup Grated Carrot (about 2 large)
¼ Cup Shredded Coconut
¼ Cup Cranberries
¼ Cup Chopped Pecans
¼ Cup Pumpkin Seeds
1. In a bowl combine the flour, baking powder, soda, spices and salt. In another bowl combine the water and flax, let sit for five minutes to soften. After the flax has soften, add the maple syrup, coconut sugar, applesauce, and oil. Add the wet ingredients to the dry and mix until halfway combined.
2. Stir in the carrot, coconut, cranberries, pecans, and pumpkin seeds and mix just until combined.
3. Pour the batter into a parchment lined pan. Sprinkle the top with some seeds and oats and bake in a preheated 175 C (350 F) oven for 55-65 minutes, or until the top springs back.
Do you have a substitute for coconut?
Hi Shelley, you can leave it out or sub something that won't absorb liquid, like other dried fruit or a handful of sunflower seeds.
Love it, but have you tried baking it as muffins? Wanted to ask and not waste
I haven't but you totally could bake as muffins, just reduce them time and keep an eye on them 🙂
This looks so good! Want a great combination of flavors!
Thanks for sharing! Does it keep long?
It should keep for a few days wrapped on the counter, but you can also freeze it sliced.
This looks so good! What a great combination of flavors!
Hi Sophie,
I've been making this loaf for years. I always double the recipe to keep one frozen. It goes over nicely at my home and I've found that it makes a nice drop-off item for those who are just getting home with a new baby, have been injured and having troubles in the kitchen, or who are grieving. It's hearty and wholesome and satisfies the appetite even when people don't feel hungry. Thanks for sharing this delicious recipe!
Much gratitude,
Amy
Aw, that is so lovely to hear Amy! I am delighted to know that you love this recipe and make it often. My heart is truly warmed ❤️ 💕 xox Sophie
Hi Sophie. My loaf turned out absolutely amazing with Sorghum flour. It reminds me of my favourite fruit cake. My healthy breakfast is sorted. Thanks again.
oh yay, you're welcome, Rozina! I'm so happy to hear it turned out perfectly <3
Thanks Sophie. I will try and post my comments soon.
Hi Sophie. This surely looks good. I intend to try it with Sorghum or buckwheat flour. Do you think.it will work?
Hello Rozina! I'm not 100% sure, but sorghum is such a great gluten free flour in baking, I can't see it not working 🙂
Looks really good but I don’t use oil. Has anyone tried this with an oil substitute or perhaps mashed avocado?
Hey Marjorie! I think using apple sauce would be a good replacement for the oil. Maybe even a nut butter would work if you eat those 🙂
Hi Sophie, do you happen to have the nutritional informations for this loaf?
Thank you!
Hey Camille, I'm sorry but I don't have that, but you can try a site like this one to find out.
This is such a great autumn loaf, I will definitely double the recipe next time so that it won't run out as fast! (It lasted 2 days) I skipped on the cranberries, subbed the ground flax with a banana, and it was such a treat 🙂
Can i completely take out the maple syrup and coconut sugar, and just put in an extra 1/2 cup of applesauce or pumpkin puree instead? I prefer less sweet pastries...
Hey Joanne, great question! I haven't tried it so I can't guarantee how it will turn out. I'd say it's worth a try tho. You may need to add a little more flour to compensate for the added liquid 🙂
Hey!
This looks so good, but I was wondering when you say shredded coconut do you mean the big chunks or dessicated? Some people call it different so I just wanted to make sure 🙂
Laura x
Hey Laura! I used the desiccated type (unsweetened of corse). I hope that helps and I hope you enjoy the loaf 🙂
It's PERFECT!!
thanks a million!!! <3 <3 <3
This looks so good! I love homemade loafs that you can have for breakfast, as a snack, and basically want to eat for any meal. Will try this one out soon!
Thanks, Helena! Aren't they the handiest things to have around! Truly a favourite of mine too. I hope you enjoy the loaf. xox
I made this bread using 3 small loaf pans. Bakng time was 40 minutes. It's delicious - I'll definitely make it again. We had it for supper with butternut squash soup.
Oh what a perfect autumn combination, Barb! I'm so pleased to hear you enjoyed it. Thanks for the baking info - I think I'll have to try baking mini ones 🙂
Oh wow this bread looks marvelous Sophie! I will make it today!
Thanks for sharing.
Klara xx
This bread/cake loaf seems amazing and indeed perfect for breakfast or teatime 🙂
Dear Sophie, can this beautiful loaf be made with GF flour only?
Hello Yanika! Yes, this loaf can easily be made GF. Try using a mix that has some thickens already added (like potato starch etc) or maybe make your own using this great blend http://minimalistbaker.com/diy-gluten-free-flour-blend/ Enjoy xox
This loaf looks heart and delicious! I've been paying more attention to my breakfasts recently, as they too often get rushed 🙂
Thanks, Medha! It's so easy to have a rushed breaky (like mine today), but doesn't feel great when you take the time?! xox