You’ll love the moist and dense flavor of this Morning Glory Bread! A perfect breakfast or snack on the go, packed with apples, coconut, carrots, raisins, and walnuts. This bread is grain-free, refined sugar free, and oh so delicious!
I would like to introduce you to your new favorite breakfast treat. I am super excited about this bread you guys. Holy smokes. I had one of these fantastic baking moments where I went through my pantry and threw together all of my favorite ingredients (I omitted chocolate in case you were wondering), adjusting sweetness and textures as I went along, and just like magic the most delicious bread was baked. I love when I get a first try success!!
I love the flavors of Morning Glory muffins; it’s definitely one of my favorites and it’s fun to pack in all of those yummy nutrients when feeding my kids too. And while muffins are fun to bake, if I’m being honest, isn’t easier just to throw the entire batter in one pan and let it bake altogether? Yes, yes it is. That’s why breakfast breads are my new favorite thing. Plus, I can adjust the thickness and cut myself an extra big slice.
So I packed in grated carrots, diced apples, raisins, walnuts, coconut, and some cinnamon for flavor. I joked the other evening over on my Instagram account that I had grand plans to make Carrot Cake Bread. Most of you were pretty excited about that, but I changed my mind. I wanted to pack in some more ingredients, which is where the idea of Morning Glory Bread was born. It’s Carrot Cake-ish, but even tastier.
My kids were absolutely crazy about this the other day. They enjoyed the bread for an after school snack, and then again in their lunchbox today. This makes a super yummy afternoon pick-me-up with a cup of coffee or tea! You can freeze and use for later use as well.
Enjoy! And look how easy this recipe is, click on the video below:
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Paleo Morning Glory Bread
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsweetened coconut flakes
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 3 eggs
- 1/2 cup shredded or grated carrots
- 1/2 cup finely diced apples
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees. Generously grease a bread pan and set aside.
- In a mixing bowl, mix together flours, coconut sugar, baking powder & soda, cinnamon, salt and coconut flakes. Set aside.
- In another bowl, whisk together eggs, coconut oil, and maple syrup. Fold in carrots and apples. Add wet ingredients to dry. Continue to mix and fold until the pockets of dry ingredients are incorporated.
- Finally, fold in add in raisins and walnuts.
- Batter will be thick, pour into the loaf pan. Smooth out the top with a spatula.
- Bake for 45-48 minutes (depending on oven). Remove from the oven and let sit for at least 15 minutes before removing from the pan.
Renee says
March 28, 2017 at 1:53 amThis looks amazing! I usually do a muffin or banana bread on Tuesday mornings before school, so I think I’ll make these! Thanks!
Kelly @ The Nourishing Home says
March 28, 2017 at 5:29 amIt looks so moist and delicious! Thank you so much for sharing! 🙂
Missy Malacarne says
March 28, 2017 at 6:18 pmI just made this and it’s fantastic! Thanks for a healthy and delicious paleo recipe!!
amy@wholesomelicious.com says
March 28, 2017 at 9:18 pmYou’re welcome, Missy!!
Allison Wojtowecz says
March 28, 2017 at 11:01 pmSheeeeesh this’ll make a morning glorious, for sure!
amy@wholesomelicious.com says
March 29, 2017 at 12:01 amThanks Allison!
Irena Macri says
March 28, 2017 at 11:52 pmOh, yum! Looks like waking up on the right side of the bed. Gorgeous loaf with gorgeous ingredients.
amy@wholesomelicious.com says
March 29, 2017 at 12:01 amThank you, Irene!
Donna says
March 29, 2017 at 1:00 amMaking me weak at the knees, this looks so tasty! I love the order ingredient button on your recipe, makes life so much easier!
Michele Spring says
March 29, 2017 at 1:15 amYay! I used to love morning glory muffins but haven’t really had any since I was diagnosed as Celiac. But I’ll have to make this and change that because this looks AMAZING!
Katja says
March 29, 2017 at 5:18 amThis bread looks legit! Can’t wait to try it. Love the name.
Anya says
March 30, 2017 at 7:20 pmLove how moist this bread looks. And I’m with you…anytime I can get away from making bread instead of muffins – I go for it!
Emily @ Recipes to Nourish says
March 31, 2017 at 6:09 amThis sounds so delicious! I’ve had morning glory muffins before but this bread sounds even better! I love all of those carrots, raisins and apples in there. It’s jam-packed with so much goodness, Yum!
Kari - Get Inspired Everyday! says
March 31, 2017 at 11:07 pmI’ve been craving carrot cake lately, but I think this would be even better, and much healthier than what I had in mind!
Jessica DeMay says
April 1, 2017 at 2:58 amThis bread looks AMAZING! I love all the add-ins! I like your theory on bread over muffins- an extra thick slice and nobody knows! 😉
Lisa says
April 2, 2017 at 12:55 pmI swapped out the apple for zucchini and maple for rice malt syrup and left out the coconut sugar all together and the result was great. Very delicious. I look forward to eating the rest of it 😉
amy@wholesomelicious.com says
April 2, 2017 at 1:37 pmSounds perfect!!
Jeanette Osterman says
April 9, 2017 at 3:24 amLOL, you sound like me. Find a recipe and make it fort for me.
Stacey Crawford says
April 2, 2017 at 8:03 pmWhat great paleo loaf that is full of yummy goodies!
Cristina Curp says
April 2, 2017 at 8:34 pmOh morning glories remind me of home. My mom has sold them at her restaurant forever… this paleo version will be delicious with a side of nostalgia 🙂
ChihYu says
April 2, 2017 at 10:06 pmI wish i have these gorgeous Paleo bread in my fridge now so I can devour them this coming week. Gotta make it soon !
Vanessa Woozley says
April 2, 2017 at 10:33 pmLove it when you can sneak in extra veggies and not tell anyone!! This bread looks so incredible.
Becky Winkler says
April 3, 2017 at 12:06 amYum! So much goodness packed into this loaf!
Holley says
April 3, 2017 at 3:43 amWhat an easy breakfast to go!!
Georgie says
April 3, 2017 at 4:04 pmLove the carrot cake vibe going on here – always good to throw in some veggies. This would make a perfect breakfast alongside my morning coffee!
Real Food with Dana says
April 3, 2017 at 5:12 pmI LOVE those times when you throw everything you want in a bowl and it just works so well!! looks so good!
Hannah Healy says
April 3, 2017 at 5:32 pmOh my! Just the name of this bread has me thinking it must be so wonderful to be seen from the Heavens.
Carrie Forrest says
April 3, 2017 at 5:38 pmYummy! This bread looks so nutritious and delicious. Thanks for sharing!
Kelly Bejelly says
April 3, 2017 at 6:00 pmThis bread looks simply delicious! This would be great for my boys as breakfast or a snack. Thanks for inspiring my next baking project.
Jeanette Osterman says
April 9, 2017 at 3:26 amIt sure looks good, but, when I try to bring new food home, I truly need the ‘label”.
Rachel says
April 9, 2017 at 6:17 amI absolutely need to make a version of this to clean out my pantry! Overflowing with odds and ends…
Carmen says
April 21, 2017 at 10:47 pmI would love to make it …
I only have coconut flour ? would this work or needs the almond ?
Would you comment please ?
Thank you
Carmen
amy@wholesomelicious.com says
April 22, 2017 at 1:09 amHi Carmen, the coconut flour is dry and will need an entire different recipe. I have never made it with just coconut flour, so I would suggest to use the almond flour.
Tobi Wiseman says
April 23, 2017 at 4:26 amThis was simply delicious!! And, the texture was amazing! Will be making this often 🙂
amy@wholesomelicious.com says
April 23, 2017 at 4:42 amYay! So glad you liked it Tobi!
Michele says
April 24, 2017 at 3:30 amThis bread looks delicious! Can you post the nutrition information by chance? Paleo is wonderful but I’m hoping to make this keto-friendly as well!
amy@wholesomelicious.com says
April 24, 2017 at 4:12 amHi Michele,
You can get more detailed nutrition info by clicking the orange Yummly button, but one large serving: 430 calories, 28g carbs, 10 G protein, 34 g fat.
kim says
April 26, 2017 at 5:18 amLooks delicious!!!! Is there a substitute for the eggs that will work???? Thanks:)
amy@wholesomelicious.com says
April 26, 2017 at 5:29 pmHi Kim, I have not made this without eggs. But, I have cooked without eggs and I would recommend 1 tbsp ground flax seed combined with 3 tbsp of water (let sit for a a few minutes until absorbed and viscous). You would need to do this per egg in the recipe. I hope that helps, and let me know if you try it this way and how it turns out!
Mary Pat Ledyard says
May 14, 2017 at 5:27 amJust made this and it is perfect! I substituted date paste for the coconut sugar and love how it’s not as sweet as other breads and muffing. Thank you!
amy@wholesomelicious.com says
May 14, 2017 at 3:42 pmOh yay! Date paste sounds like the perfect addition, so glad you liked it 🙂
Shelly says
May 28, 2017 at 6:52 pmThanks for the recipe! How would cooking instructions differ if I DID want to make muffins? I am making breakfast treats for a carpool, so want something that can be easily eaten while driving. Thanks!
amy@wholesomelicious.com says
May 28, 2017 at 7:39 pmHi Shelly, yes the instructions would be the same, but bake time would be around 18-20 minutes. Hope that helps!
Shelly says
June 1, 2017 at 1:25 amThank you so much for the quick reply! I am making these tonight. 🙂
Linda says
June 15, 2017 at 9:12 amThis bread look wonder but I can’t use almond flour
What else could I use instead. Thanks for you help
Linda.
amy@wholesomelicious.com says
June 15, 2017 at 12:44 pmHi Linda,
I have only tried with almond flour, but I would recommend using cassava flour in its place. Hope that helps!
Vickie Beamish says
October 29, 2017 at 3:57 pmI have never made morning glory muffins/bread without zucchini shreds (skin on) for colour. in addition to shredded carrots as stated.. Could I add some to this recipe? Or use instead of apples which give no colour. Vickie
Amy says
November 14, 2017 at 2:49 pmYou can definitely add zucchini!
S lechowski says
November 14, 2017 at 10:48 amI bake a lot, so the paleo diet has really put a dent in my baking, but i made this into muffins and they were great! Just lovely with my morning coffee. Very satisfying.
Amy says
November 14, 2017 at 2:48 pmSo great to hear, thanks for sharing!!
Laurie Robstock says
December 16, 2017 at 5:59 pmHi can I leave out the sugar?
Amy says
December 16, 2017 at 7:15 pmYes!
Naomi says
January 10, 2018 at 8:07 pmThis bread is amazing and so easy to make. I subbed the 3 eggs with 3 chia eggs, the raisins for cranberries, and a 1/2 cup of apples with 1/2 cup of stewed apples and prunes. So much texture and so moist.
Jenna says
February 9, 2018 at 11:24 amI’m not sure what I did wrong but first of all, my dough was soooo thick that I could barely get the wet ingredients to fold in. And yeah it came out equally as heavy and dense…so sad! I was looking forward to it so much!!
Boo says
February 21, 2018 at 8:24 pmCan you freeze the bread?
Amy says
February 22, 2018 at 8:58 pmSure can!
Rachel Waggoner says
March 21, 2018 at 9:58 pmDo you have the nutritional facts for the bread?
Pat D says
March 26, 2018 at 3:35 pmDo you know what the cooking time would be if you made muffins instead?
Amy says
March 27, 2018 at 9:46 amI would try about 20 minutes.
Ellen johnson says
May 21, 2018 at 10:32 amGreat tasting Morning Glory bread but it was too crumbly. How do I avoid that and be able to use it as a slice?
Amy says
May 21, 2018 at 11:00 pmHmmm, I am not sure as the bread should be really moist and not crumbly. Did you have enough coconut oil?
Diana Evans says
June 4, 2018 at 3:34 pmThis was amazing! I substituted maple syrup with coconut syrup, coconut oil with avocado oil, coconut flakes with coconut cream, and coconut sugar with swerve. Also omitted nuts. It is fantastic and super moist! Thank you!
Amy says
June 4, 2018 at 9:22 pmGreat, glad you loved it!
Jonna says
December 12, 2018 at 2:41 pmMe and my kids love these! If you want to spice things up ( literally), do as I did and add cardamom, ginger, and nutmeg. Those three additions make it taste like an apple pie/carrot cake hybrid.
I love how hearty they are, they feel packed with things I feel good about. Next time I think I’ll even skip the coconut sugar and just use the maple syrup, since they were sweet enough I wouldn’t miss it. A sprinkle of sun seeds on top adds a bit of texture, making for a fantastic morning muffin, mid day snack, tea/coffee nibble, or midnight treat.
Thank you for the recipe, I will be using it again and again!!
Christine says
January 3, 2019 at 6:29 pmLove this loaf! I make it every week. I do like to add a bit more flavour by adding some nutmeg and cloves. I’ve also been grating the apple with the carrots to save preparation time. Fantastic recipe!!
Stacey Antonio says
January 8, 2019 at 10:43 amWhat size bread/ loaf pan would you recommend for this given receipe
Amy says
January 8, 2019 at 1:25 pmI use a standard 8×4 pan.
Helena says
January 10, 2019 at 4:30 pmCan you make this without almond flour. I’m not eating nuts or nuts based foods to try to find out if it’s causing my migraines. Doctors orders, unfortunately.
Sharon says
January 22, 2019 at 9:16 pmMy daughter has a coconut sensitivity. What can I substitute for the coconut flour & coconut oil? Also can I substitute honey in place of maple syrup? This bread would be great for her breakfast. Thanks!
Amy says
January 22, 2019 at 10:21 pmYou can try arrowroot or tapioca starch in place of coconut flour and ghee, butter, or avocado oil for the coconut oil. And definitely ok to swap in honey for the maple syrup!
Linda says
January 23, 2019 at 2:57 pmI made this into muffins. Makes 13, filling greased tins to the top. Bake at 350 degrees for 20-22 min. Delish!
Sharon says
January 25, 2019 at 1:51 amI can’t eat coconut products. What can I substitute for the coconut flour in your Paleo Morning Glory Bread? Also can I use olive oil in place of the coconut oil? Thank you.
Therese says
February 24, 2019 at 6:40 pmThis recipe is fantastic! I made it without the coconut sugar for a less-sweet version and it came out great. Thanks for a terrific recipe!
Amy says
February 25, 2019 at 9:32 pmWoohoo!!
Sydnee says
February 24, 2019 at 7:16 pmCould I use the exact ingredients and such if I did want to turn these into muffins?
Amy says
February 25, 2019 at 9:32 pmYes!! Just cook for 22-25 mins
Lauren says
April 1, 2019 at 4:01 pmFantastic recipe! My whole family loved this bread, it barely lasted a day. Thank you!!
Beth Graham says
April 26, 2019 at 8:10 pmI didn’t have almond flour so I used TJ gluten free flour and it was soooo dry and crumbly. Would the flour substitute cause it to be so dry??
Amy says
April 27, 2019 at 7:21 pmOh no!! The almond flour is really necessary because it provides the moist texture. So the GF flour unfortunately will dry out the bread.
Brenda Johnson says
June 22, 2019 at 1:35 amI love the basic recipe of this bread. I wanted less carbs and calories but more fiber. Instead of coconut sugar I use Truvia sugar. I also added a half cup of flaxseed meal. I increase the coconut oil to three fourths of a cup. I used sugar-free blueberry syrup instead of the maple surup.