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Morning Glory Nut Bread

July 3, 2011

 

There was a bakery on my way to school that made “morning glory” muffins that I loved as a special treat. They were full of carrots and nuts and other goodness. The other day I made a breakfast bread version and brought it into work, where it lasted 5 minutes. This is a low-fat version of the childhood muffin that I’m sure you will like too!

You will need:

  • 1 1/3 c flour
  • 3/4 c sugar
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 c grated and peeled apple (~1 medium apple)
  • 1/2 c grated carrot (~1 medium carrot)
  • 1/2 c shredded zucchini (~1/2 of 1 medium zucchini)
  • 1/4 c toasted and chopped pecans
  • 1/4 c raisins
  • 1/4 c vegetable oil
  • 1/4 c buttermilk
  • 2 eggs, lightly beaten

Then you…

  1. Preheat oven to 350. Lightly coat an 8×4-inch bread pan with cooking spray.
  2. In a large bowl, combine the flour with the sugar, cinnamon, nutmeg, baking soda and salt.
  3. Stir in the apple, carrots, zucchini, raisins and pecans.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, whisk together the vegetable oil, buttermilk and eggs.
  6. Pour the egg mixture into the well in the center of the flour mixture.
  7. Stir until just combined.
  8. Scrape batter into the prepared bread pan and bake roughly 50 minutes, or until a toothpick in the center comes out clean.
  9. Cool in pan on a wire rack for 10 minutes before removing.

 

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