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Morning Glory Muffin Bread

By

From Southern Living March 2009

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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

Details

Servings 12
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

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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