Morning Glory Bread (aka Carrot-Apple Bread)

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This Morning Glory Bread makes for a great breakfast, snack or dessert. It is refined sugar free and high in protein. Plus, the kitchen smells amazing when it is baking in the oven. It is so easy to prepare and it won’t disappoint!

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Further Food Nutritionist Commentary:

Greek yogurt is high in protein, probiotics and calcium. Protein helps build strong and healthy muscles, probiotics increase the number of healthy bacteria in the gut which can help improve digestion and calcium helps support vital organ health.

By Camryn Goldstein

Morning Glory Bread (aka Carrot-Apple Bread)

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Servings: 8

Ingredients

¾ cup grated carrots
1 Granny Smith apple, peeled, cored and grated
1 large egg
1 large egg white
1/3 cup nonfat plain Greek yogurt
½ cup pure maple syrup
½ cup extra virgin coconut oil (in liquid form)
1½ cups whole wheat flour
2 teaspoons ground cinnamon
¼ teaspoon fine grain sea salt
1¼ teaspoons baking soda
1/3 cup golden raisins
1/3 cup chopped walnuts

Instructions

  1. Pre-heat the oven to 350 degrees. Grease a standard loaf pan with a little bit of coconut oil and briefly set aside.
  2. In a mixing bowl, whisk the carrots, apple, egg, egg white, yogurt, and maple syrup and coconut oil until very well combined.
  3. In a separate bowl, sift together the flour, cinnamon, salt, and baking soda. 
  4. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the raisins and walnuts.
  5. Transfer the batter to the prepared loaf pan, and smooth the top with a spatula. (The batter will be pretty thick.) I like to sprinkle a few extra chopped walnuts and raisins on top, but that’s completely optional. 
  6. Bake for 50-55 minutes until a tester inserted into the center comes out clean. (Be careful not to overbake! You want to keep things moist.)
  7. Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. 
  8. Slice and serve! 

Notes:

*This bread is delicious on its own, but I like to serve it with a little bit of salted butter or cream cheese and a sprinkling of cinnamon sugar.

Pre-heat the oven to 350 degrees. Grease a standard loaf pan with a little bit of coconut oil and briefly set aside. In a mixing bowl, whisk the carrots, apple, egg, egg white, yogurt, and maple syrup and coconut oil until very well combined. In a separate bowl, sift together the flour, cinnamon, salt, and baking soda.  Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the raisins and walnuts. Transfer the batter to the prepared loaf pan, and smooth the top with a spatula. (The batter will be pretty thick.) I like to sprinkle a few extra chopped walnuts and raisins on top, but that’s completely optional.  Bake for 50-55 minutes until a tester inserted into the center comes out clean. (Be careful not to overbake! You want to keep things moist.) Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.  Slice and serve!  Notes: *This bread is delicious on its own, but I like to serve it with a little bit of salted butter or cream cheese and a sprinkling of cinnamon sugar.

Nutrition Information

Per Serving: Calories: 333; Total Fat: 16 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 3 g; Cholesterol: 24 mg; Sodium: 226 mg; Potassium: 242 mg; Carbohydrate: 41 g; Fiber: 4 g; Sugar: 22 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 87%; Iron: 7%; Calcium: 11%

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