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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 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!
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
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.
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.
You could try, but Cassava is definitely different than almond. It may dry it out a bit!
Where is the nutrition info. calorie count ?
It’s located at the bottom of the recipe card.
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❣️
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.
Can you use swerve instead of coconut sugar?
Yes! You won’t use a 1/1 ratio, but you can add in swerve in place of coconut sugar.
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?
Yes, definitely think a shallow dish would work.
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. =)