Happy Sunday!! Need something for the week? I did. Carrots, pumpkin, warm spices, and toasty walnuts all come together in this fresh and fragrant quick bread. Two vegetables in one loaf and you wouldn't even know it. A little oil for richness, and a little molasses for subtle sweetness, it's the perfect combination. I've been wanted to make a morning glory bread or muffin for a while now but I never seemed to have carrots at the right time. Yesterday however, everything came together at the perfect moment to bring me this lovely loaf. I'm halfway through a two week stretch of nights, and this little bread is going to help get me through the final week. Having this to look forward to in the mornings at the end of a long night is going to be the perfect way to end the shift.
I found a nice looking recipe for a morning glory loaf of my pinterest board that has been hanging around for a while, but of course had to make a few adjustments based on my preferences and what I had around. The only thing I was missing that I didn't have anything to substitute for was dried fruit, raisins, or cranberries as the original recipe called for. That's pretty traditional in morning glory muffins but I just had to do without this time. I had all of the other important things though; carrots, coconut, walnuts. The original recipe called for applesauce, but I used pumpkin instead which worked like a charm, and then I threw in a few pumpkin seeds too since it seemed fitting.
The recipe called for maple syrup as the sweetener, but since I was running a little low I decided to go with molasses instead. Baking up, this bread smelled amazing! Like gingerbread due to the molasses and spices. But don't worry, the finished product doesn't really taste like gingerbread, it's just fragrant with spices and a hint of rich molasses flavor. Each slice is soft and light and moist. Perfect on it's own, or jazz it up with a pat of real butter, or your favorite nut butter. Breakfast is served.
Pumpkin Morning Glory Loaf
Heavily adapted from Wholehearted Eats
- 1 1/2 cups (180 grams) spelt (or whole wheat) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons (150 grams) pumpkin puree
- 2 eggs
- 2 tablespoons (28 grams) vegetable oil
- 1/4 cup (84 grams) molasses (or maple syrup)
- 2 tablespoons (25 grams) granulated sugar
- 1 cup (115 grams) grated carrots, about 2 medium carrots
- 1/4 cup (25 grams) coconut
- 1/2 cup (50 grams) walnuts
- 1/4 cup (25 grams) raw pumpkin seeds
- Turbinado sugar for topping, optional
Line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper and spray with cooking spray. Set aside.
In a bowl combine the flour, baking powder, soda, spices and salt. In another bowl combine egg, oil, pumpkin, molasses, and sugar. Whisk to combine. Add the wet ingredients to the dry and mix until halfway combined.
Stir in the carrot, coconut, walnuts, and pumpkin seeds and mix just until combined.
Pour the batter into a parchment lined pan. Sprinkle the top with some extra pumpkin seeds and turbinado sugar, and bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack before slicing.
Yields: 10-12 slices