One of my latest comfort food obsessions comes in the form of a colorful little loaf. Y’all should know by now that I don’t use the word obsession lightly… I honestly made this easy bread three (3!!) times in one week (last week, to be specific!). We all thought this quick bread was something special.
This Morning Glory Muffin Quick Bread will check all the boxes for anyone who loves a sweet bread studded with fruit and scented with cinnamon. This recipe can certainly be compared to a carrot cake as the flavor profiles of the two treats are similar, but not exactly the same. Many carrot cake recipes call for larger measures of both sugar and spice than I use to make this quick bread. Also, most carrot cake recipes have shredded coconut mixed into the batter and there’s no coconut in this recipe.
Nope, not one little shred.
This recipe was inspired by one of my favorite vintage muffin recipes, the classic Morning Glory Muffin. The recipe for the muffins typically calls for a small measure of orange juice which adds a little pop of citrus flavor, but I don’t use o.j. to make this baked goodie. Even without the juice, the crumb of this bread is tender and tempting with aroma of warm spice and vanilla extract. The addition of dried fruit adds a rustic heartiness as well as extra sweetness to this Morning Glory Muffin Bread.
I will make this again with some juice added in, as I love to tweak my own recipes 😉 . So, don’t be surprised if you see this recipe again, but just a little different. I just may create another post or probably a video with a revised version of this lovely little quick bread at some point in the future.
In a previously posted recipe for these crave-worthy Mornin’ Sunshine Cranberry-Apple Muffins, I used orange juice to replace the milk in a simple muffin batter to make dairy-free muffins! I haven’t made a batch of those muffins in a while, but I recall them being tender and tasty with a lovely pop of citrus flavor. There’s a good chance I had the old-fashioned Morning Glory Muffins on my mind when I tinkered that recipe up too.
How to make morning glory muffin quick bread
To make this irresistible quick bread, measures of self-rising flour, light brown sugar, white sugar, cinnamon, vanilla extract, eggs, vegetable oil, shredded carrots, raisins, crushed pineapple, and chopped pecans are needed. I consider most of these ingredients to be pantry staples, but if you don’t keep all these items around on the regular they are generally easy to find at the grocery store.
Overall this recipe is very simple, however there is a smidge of prep work involved with shredding some fresh carrot and opening a tin of crushed pineapple (feel free to crush your own pineapple if you’re feeling frisky). Otherwise baking up this breakfast bread up is a snap.
As for any topping you may wish to add to this sweet bread, I usually keep it very simple and top the unbaked loaf with a generous sprinkle of course white sanding sugar for a little sparkle and crunch. However, drizzling on a simple powdered sugar glaze or a cream cheese glaze (um, yum!) just might drive this Morning Glory Muffin Quick Bread into the dreamy category of quick breads. I’ll let you decide.
I feel it’s worth it to note that I like this bread as a morning treat, but Evan tended to enjoy it more as a dessert in the evening.
I hope you enjoy this Morning Glory Muffin Quick Bread whatever time of day you have a slice! Please remember is sharing is caring! 📲💻
Happy baking, y’all! 🍍🥕🍞🌞☕
Save this recipe on Pinterest!
Check out one of my latest cooking videos and subscribe to my YouTube Channel for more easy recipes and live streams!
Enter your email address below to have all of my newest posts sent straight to your inbox! It’s a free service…never miss a recipe or an update, subscribe now!
Morning Glory Muffin Quick Bread
1
8×4 inch loaf25
minutes45
minutesThis Morning Glory Muffin Quick Bread will check all the boxes for anyone who loves a sweet bread studded with fruit and scented with warm spice. This hearty little loaf is perfect for a make ahead breakfast treat, a brunch table sweet or a rustic, simple dessert. Be sure to serve this bread with a fresh pot of coffee or tea.
Keep the screen of your device on
Ingredients
1-1/2 cups self-rising flour
1 generous teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup vegetable or canola oil
1-1/2 teaspoons vanilla extract
1/2 cup grated carrot
1/2 cup crushed pineapple, with juice (undrained)
1/3 cup raisins or golden raisins
1/3 cup chopped pecans
1-2 tablespoons coarse white sparkling sugar, for garnishing top, optional
Directions
- Preheat the oven to 350°. Grease and 8 x 4-1/2 inch loaf pan with non-stick cooking spray and set it aside.
- In a large bowl, combine flour and cinnamon and set it aside. In another small bowl combine beaten eggs, both sugars, oil and vanilla. Mix until well-combined.
- Mix shredded carrots to the flour mixture and stir. Make a well in the center of the dry ingredients and add in the egg mixture all at one. Stir just until a thick batter forms.
- Fold crushed pineapple, raisins, and pecans into the batter. Mix just until all ingredients are well-combined. Transfer the batter to the prepared baking dish and gently spread evenly into the dish. Sprinkle batter with coarse white sugar, if desired.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Serve bread warm or chilled with butter or softened cream cheese! Don’t forget a fresh cup of coffee or tea.
Recipe Video
Notes
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
Like this recipe?
Follow @ALittleFishintheKitchen on Pinterest
Join our Facebook Page!
Follow A Little Fish in the Kitchen on Facebook
A slice of your quick bread and a cup of tea would be the perfect way to start the day.
Hi Karen!! It’s so great to see you, hope all is well!! Thank you!! 🙂
Hey Marcelle – visiting you from David’s blog – you also have a beautiful blog and photos! 🙂 Funny enough – just like David, I’m not a huge fan of muffins; they just tend to sound too boring to me. A loaf, though? That’s a totally different story, and this quick bread looks wonderful. Loving the addition of pineapple and pecans, too.
Hi Ben, thank you so much for the visit and the kind comment! I love bread and sweet bread in any form I can bake them… and eat them lol. David is one of my oldest blogging friends, we’ve been following each other since 2015! I’m one of his biggest fans 🙂 I will certainly be over to check out your latest posts! Glad to meet you ❤️
I don’t know why, but I know I will like this much more than the morning glory muffins! Call me crazy, but I am not a muffin guy. I’d much prefer a loaf like this. Maybe I should talk this over with my shrink…
Hi David! Thank you! I hope you enjoy this bread with your hot cocoa! ☕🌞
I love baking quick bread and muffins…they are easy and quick to prepare and tasty too. This muffin quick bread looks splendid!
Thank you, Angie! 🌹