Best Morning Glory Loaf Recipes

Morning Glory Muffin Bread image

Provided by ratherbeswimmin

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisin

Steps:

Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
Add to flour mixture, stirring just until dry ingredients are moistened.
Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake for 55-60 minutes or until a pick comes out clean.
Cool in pans on a wire rack 15 minutes.
Remove from pans to wire rack, and cool completely.

Nutrition Facts : Calories 500.6, Fat 21.9, SaturatedFat 2, Cholesterol 52.9, Sodium 326.9, Carbohydrate 72.6, Fiber 2.8, Sugar 44.4, Protein 6.2

Morning Glory Bread image

Provided by TLizSkinn

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup oil
1/2 cup milk
4 eggs
3 cups all-purpose flour
1 1/2 cups sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 cup raisins
1 cup shredded coconut

Steps:

Nutrition Facts : Calories 589.2, Fat 31.8, SaturatedFat 7.8, Cholesterol 71.9, Sodium 383.2, Carbohydrate 72.7, Fiber 4.7, Sugar 41.3, Protein 7.8

Kids Can Bake: Mini Morning Glory Loaves image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 12 mini loaves

Number Of Ingredients 19

Cooking spray
1/2 cup pecan halves
1/2 cup unsweetened shredded coconut
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
1 cup sour cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
2 cups shredded carrots (about 1/2 pound carrots)
1 1/4 cups confectioners' sugar
1/2 cup whipped cream cheese
1 tablespoon lemon juice
Pinch fine salt

Steps:

For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray.
Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans.
Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.