You’ll love the moist and dense flavor of this Paleo 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!
Morning Glory Bread: The best breakfast!
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.
As a nutritionist, I have to make sure that my kids are getting a healthy breakfast, but also still very happy to eat it! This Morning Glory Bread is packed with fiber and healthy fats, making it a great busy weekday breakfast option.
How to make Paleo Morning Glory Bread
Let’s start by gathering our ingredients:
- blanched almond flour
- coconut flour
- coconut sugar
- baking soda
- baking powder
- sea salt
- coconut flakes
- coconut oil
- maple syrup
- grated carrots
So simple to make here by combining dry ingredients in one bowl, and wet ingredients into another. Spread evenly among the loaf pan and bake.
I love this warm right out of the oven! Slice up and spread with a little butter, or enjoy plain.
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!
This loaf is best enjoyed by slicing, then freezing. It will last for about 3 months in the freezer. Once you’re ready to eat, simply defrost each slice to room temperature and enjoy!
More breads you will love!
Here are a few of my favorite breads to bake on the weekends:
And look how easy this recipe is, click on the video below:
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Paleo Morning Glory Bread
This deliciously moist bread is perfect for breakfast or even an afternoon treat! It's loaded with apples, raisins, carrots, nuts, and so much more! Paleo and Gluten-Free.
- 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
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.
This 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
It looks so moist and delicious! Thank you so much for sharing! 🙂
Missy Malacarne says
I just made this and it’s fantastic! Thanks for a healthy and delicious paleo recipe!!
You’re welcome, Missy!!
Allison Wojtowecz says
Sheeeeesh this’ll make a morning glorious, for sure!
Irena Macri says
Oh, yum! Looks like waking up on the right side of the bed. Gorgeous loaf with gorgeous ingredients.
Thank you, Irene!
Making 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
Yay! 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!
This bread looks legit! Can’t wait to try it. Love the name.
Love 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
This 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
I’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
This bread looks AMAZING! I love all the add-ins! I like your theory on bread over muffins- an extra thick slice and nobody knows! 😉
I 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 😉
Jeanette Osterman says
LOL, you sound like me. Find a recipe and make it fort for me.
Stacey Crawford says
What great paleo loaf that is full of yummy goodies!
Cristina Curp says
Oh 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 🙂
I 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
Love it when you can sneak in extra veggies and not tell anyone!! This bread looks so incredible.
Becky Winkler says
Yum! So much goodness packed into this loaf!
What an easy breakfast to go!!
Love 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
I LOVE those times when you throw everything you want in a bowl and it just works so well!! looks so good!
Hannah Healy says
Oh my! Just the name of this bread has me thinking it must be so wonderful to be seen from the Heavens.
Carrie Forrest says
Yummy! This bread looks so nutritious and delicious. Thanks for sharing!
Kelly Bejelly says
This 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
It sure looks good, but, when I try to bring new food home, I truly need the ‘label”.
I absolutely need to make a version of this to clean out my pantry! Overflowing with odds and ends…
I would love to make it …
I only have coconut flour ? would this work or needs the almond ?
Would you comment please ?
Hi 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
This was simply delicious!! And, the texture was amazing! Will be making this often 🙂
Yay! So glad you liked it Tobi!
This 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!
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.
Looks delicious!!!! Is there a substitute for the eggs that will work???? Thanks:)
Hi 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!
Jennifer Geisen says
I have always made my morning glory muffins with E-nergy Egg Replacer and I actually like the texture better than with eggs. I haven’t tried this recipe yet but I imagine it would work similarly.
Amy Rains says
You can definitely use the E-nergy Egg Replacer. Keep me posted!
Mary Pat Ledyard says
Just 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!
Oh yay! Date paste sounds like the perfect addition, so glad you liked it 🙂
hi! i’d love to make this into muffins… any idea how long to bake them for? yum thank you!
Amy Rains says
I would try 18-20 minutes at 350!
Thanks 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!
Hi Shelly, yes the instructions would be the same, but bake time would be around 18-20 minutes. Hope that helps!
Thank you so much for the quick reply! I am making these tonight. 🙂
This bread look wonder but I can’t use almond flour
What else could I use instead. Thanks for you help
I have only tried with almond flour, but I would recommend using cassava flour in its place. Hope that helps!
Vickie Beamish says
I 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
You can definitely add zucchini!
S lechowski says
I 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.
So great to hear, thanks for sharing!!
Laurie Robstock says
Hi can I leave out the sugar?
This 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.
I’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!!
Can you freeze the bread?
Rachel Waggoner says
Do you have the nutritional facts for the bread?
Pat D says
Do you know what the cooking time would be if you made muffins instead?
I would try about 20 minutes.
Ellen johnson says
Great tasting Morning Glory bread but it was too crumbly. How do I avoid that and be able to use it as a slice?
Hmmm, I am not sure as the bread should be really moist and not crumbly. Did you have enough coconut oil?
Diana Evans says
This 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!
Great, glad you loved it!
Me 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!!
Love 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
What size bread/ loaf pan would you recommend for this given receipe
I use a standard 8×4 pan.
Can 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.
My 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!
You 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!
I made this into muffins. Makes 13, filling greased tins to the top. Bake at 350 degrees for 20-22 min. Delish!
I 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.
This 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!
Could I use the exact ingredients and such if I did want to turn these into muffins?
Yes!! Just cook for 22-25 mins
Fantastic recipe! My whole family loved this bread, it barely lasted a day. Thank you!!
So happy to hear you loved it!
Beth Graham says
I 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??
Oh 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
I 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.
Valerie McCarthy says
I’ve made your recipe at least a dozen times, sometimes as is, sometimes with zucchini, so many variations. They all come out amazing because it is a SOLID recipe. Me and my gluten-free children appreciate your recipe so much! Thank you!
Awwwww, thank you so much for your kind note!! So glad you love it!!
I just made this recipe this morning and even for a baking newbie, it came out amazing!! I was worried how it’d turn out when the coconut oil hardened as I added it with the other ingredients, but it still turned out well!
So glad you loved it, Jen!
Can you substitute for the coconut sugar? I have none of that.
Yes! You can use brown sugar, honey, or just omit altogether.
Susan MacDonald says
My husband and I love this bread. I think i’ll mix the dry ingredients in bags for several loaves. This will speed up the baking.
Would you just the amount if you substitute honey for the maple syrup and do you think any adjustments would be needed if I added squash, either zucchini or a sweet winter type?
You can do an even swap with maple syrup and honey using the same ratio
My bread taste great but it was crumbly.
What did I do wrong
Hard for me to tell if I am not in the kitchen with you! It definitely can still be a bit crumbly, but it should be moist and still hold up well.
Johnna Rice says
Delicious. Thank you for this recipe. I didn’t have raisins…so I added dried cranberries. I didn’t have walnuts so I added chopped almonds. I love the texture with the carrots and coconut. I’ll have to be careful not to eat the entire thing by myself.
I love this recipe! I’m just wondering if you have made it into muffins too or just the bread?
I love this recipe. I sub in pecans for the walnuts depending on what I have on hand, and usually skip the coconut. I use light tasting olive oil if I don’t have coconut oil on hand. It always turns out beautifully. Just sweet enough and I enjoy it all week in slices from the fridge. Never makes it long enough to freeze slice. =)
Wonderful tasting bread. I had a problem with a soft center. Baked longer than recommended. It’s probably my oven. Do you think making it in a shallow dish may help?
Amy Rains says
Yes, definitely think a shallow dish would work.
Can you use swerve instead of coconut sugar?
Amy Rains says
Yes! You won’t use a 1/1 ratio, but you can add in swerve in place of coconut sugar.
Just made this. It’s really moist and delicious. Only problem I had was when I went to cut it after it was cooled off for over half an hour is that the pieces fell apart. Was wondering how you usually cut it. Thanks.
Lynette Pardue says
Do you have the calorie content for each serving? My family loves this recipe. I’ve made it over 20 times in the past 3 years. Thank you for sharing❣️
jeanne breck says
Where is the nutrition info. calorie count ?
Amy Rains says
It’s located at the bottom of the recipe card.
This is my Go To recipe! Do you think I could use half Casava and half Almond Flour? My recent testing showed I’m too heavy on my almond consumption.
Amy Rains says
You could try, but Cassava is definitely different than almond. It may dry it out a bit!
Dense, yes. Moist, NO. The result, after the amount of work required, was disappointing. The bread fell apart when I attempted to slice it. I probably wouldn’t make this again.
Made the morning glory bread was delicious! But I found I had to add an extra egg & cook a bit longer
Also found it a bit crumbly- is this normal?
Love the taste! Thank you so much for the recipe
judith Gurney says
I just made this and adjusted for whole 30. I left out the maple syrup and coconut sugar, and subbed some chopped dates for sweetness and applesauce to give a little more liquidity to loaf. The end result was a delicious loaf, however dry and crumbly. I almost burned it and actually cooked it for only 42 minutes. The next time I will use one more egg, more applesauce, and possibly chop the apples and carrots finer to give more moisture. I will also bake it at 375. One other item I added was Cardamom and it was wonderful with Cinnamon! Thank you for such a comfort-food wintry recipe!