Morning Glory Muffin Bread

By mirelsonp

Lightly spiced with the rich, moist flavor of carrot cake, Morning Glory Muffins are a tasty match for cream cheese and ginger preserves.

Ingredients

• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 1/2 tsp vanilla extract
• 1 (8 oz) can crushed pineapple, undrained
• 2 large carrots, finely grated (1 cup)
• 1 cup golden raisins

Details

Servings 12

Preparation

Step 1

1. Preehat oven to 350 degrees. 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).
2. Meanshile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
3. 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.
4. 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 2 lightly greased muffin pans, filling two-thirds full. Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes otu 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.
Note: Bread and muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 months, if desired. remove from bag, and let thaw at room temperature.