Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Geordyth Sullivan, Miami, Florida
Recipe by Southern Living March 2009

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Recipe Summary

prep:
20 mins
bake:
1 hr
cool:
1 hr 20 mins
total:
2 hrs 40 mins
Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

  • 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.

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