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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:
Ingredients:
- blanched almond flour
- coconut flour
- coconut sugar
- baking soda
- baking powder
- cinnamon
- sea salt
- coconut flakes
- coconut oil
- maple syrup
- eggs
- grated carrots
- apples
- raisins
- walnuts
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!
Storing:
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!
And look how easy this recipe is, click on the video below:
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! I’m just wondering if you have made it into muffins too or just the bread?
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.
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.
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 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.
Can you substitute for the coconut sugar? I have none of that.
Yes! You can use brown sugar, honey, or just omit altogether.
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!
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 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.
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.