I absolutley LOVE morning glory muffins. How about you?
Today I took this classic muffin recipe- the morning glory- and turned it into a thick, hearty, sliceable loaf of breakfast goodness. I also took it a step further and added a dreamy cinnamon cream cheese frosting to JACK IT UP a bit. Totally not necessary but BEEEYOND delish.
So what exactly is a morning glory muffin? I’m not sure if you have had them before but if that’s the case….you haven’t lived.
They’re kinda a cross between carrot cake and bran muffins, with a distinct flavor and texture. Dense yet fluffy, studded with raisins, coconut, apple, and carrots, flavored with vanilla and cinnamon, and can be made an original recipe by customizing the ingredients to your tastes. Add in a little ginger, cardamom or nutmeg and you will have yourself a super de duper spiced up loaf.
There’s something so special about turning a muffin recipe into a loaf recipe. For one, you can slice the loaf to whatever thickness you like (the thicker the better in my books). It’s absolutely diving schmeared with butter while it’s still warm or even cream cheese if you’re not going for the frosting on top.
The other thing I really like about this recipe is that it’s made in ONE BOWL. Boy, do I ever love one bowl wonders. It’s basically my way of saying that I hate doing the dishes after I bake.
Made with simple pantry ingredients, this morning glory loaf is guaranteed to make your entire home smell like a bakery. Nothing wrong with that at all. In fact, what more could you ask for?
- 1 ½ cups all-pupose flour or white whole wheat
- 1 ½ teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- ¾ teaspoon salt
- ½ cup grapeseed oil
- ½ cup applesauce
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 3 extra large eggs
- 2 teaspoons vanilla extract
- 2 cups carrots , shredded
- ¾ cups old fashioned rolled oats
- ¾ cup chopped pecans or a mix of nuts and seeds of your choice
- ½ cup raisins
- ½ cup shredded unsweetened coconut
- Preheat oven to 350F. Coat a 5 x 7 inch loaf pan with nonstick spray and with parchment paper for easy removal of the loaf once it's baked.
- In a large mixing bowl, combine oil, sugars, eggs, vanilla, applesauce and mix well.
- Sift together the flour, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the oil mixture and stir just a few strokes.
- Fold in the carrots, rolled oats, ½ cup pecans and raisins, just until everything is combined.
- Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
- Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean. Cool completely and if desired top with cream cheese frosting.
- 4 oz. cream cheese, at room temperature
- 2 Tbsp butter, at room temperature
- 1 tsp. vanilla
- ¼ teaspoon cinnamon
- 1½ cups powdered sugar
- Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth.
It’s mixed in with the wet ingredients, I believe you will see it right after the vanilla.
Hmmm, what are you supposed to do with the apple sauce? When do you add it?