Morning Glory Bread

  • Yield 2 dozen

Make into muffins for a quick-and-easy on-the-go breakfast.


2 cups sugar
4 cups all-purpose flour
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped apples
4 cups grated carrots
1 cup canned shredded coconut
1 cup chopped pecans
6 -- eggs, lightly beaten
1 1/2 cups vegetable oil
1 teaspoon vanilla extract


  1. Combine the sugar, flour, baking soda, cinnamon and salt in a large bowl and mix well.  Add the raisins, apples, carrots, coconut and pecans, tossing after each addition to coat with the dry ingredients.  Add the eggs, oil and vanilla and stir just until combined.  Pour into three greased small loaf pans or fill greased muffin cups two-thirds full.  Bake the loaves at 350F for 1 hour or the muffins at 375F for 20 to 30 minutes or until the muffins test done.  Cool in the pans for 10 minutes.  Remove to a wire rack to cool completely.


Recipe reprinted with permission from the Junior League of Northwest Arkansas’s Add Another Place Setting (Junior League of Northwest Arkansas, 2008).



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