Morning Glory Muffin Bread

From Southern Living March 2009
Morning Glory Muffin Bread
Morning Glory Muffin Bread

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup chopped pecans

  • 3

    cups all-purpose flour

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 2

    cups sugar

  • 3/4

    cup canola oil

  • 3

    large eggs

  • 2 1/2

    teaspoon vanilla extract

  • 1

    (8-ounce) can crushed pineapple, undrained

  • 2

    large carrots, finely grated (1 cup)

  • 1

    cup golden raisins

Directions

Preheat oven to 350. 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). Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture. 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. 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).

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