Go Back Email Link
+ servings

Morning Glory Bread

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yields: 8 servings


  • 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
  • cups whole wheat flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine grain sea salt
  • teaspoons baking soda
  • 1/3 cup golden raisins
  • 1/3 cup chopped walnuts


  • 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!