Morning Glory Muffin Bread

recipe

Yield:

Makes 12 to 16 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 1 Hours
Cool: 1 Hour, 20 Minutes

Ingredients

1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

2. Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

3. Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into 2 greased and floured 8- x 4-inch loaf pans.

4. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans to wire rack, and cool completely (about 50 minutes).

Morning Glory Muffins: Prepare batter as directed. Spoon into lightly greased muffin pans, filling two-thirds full. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins. Prep: 30 min., Bake 23 min., Cool: 50 min.

Note: Bread and muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.

Note:

Geordyth Sullivan, Miami, Florida,

March 2009
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