Morning Glory Bread

Along comes another fantastic creation from my husband who has been jonesin’ for carrot raisin bread ever since we went to Mimi’s Cafe in Polaris last week – we had a bunch of shredded carrots that needed to be used, and he agreed to make the bread if I found a recipe. That was one deal I couldn’t pass up.

morningglory

I never cease to be impressed with Paul’s skills in the kitchen – he’s really come into his own in the last decade; sometimes I find it hard to believe that this is the same guy who burned chili almost every time he made it when I married him 11 years ago. Since then, we’ve each discovered our strengths – my strengths are dishes where I’m allowed to improvise and that don’t require patience, his are dishes that require exact measurements (as most baked recipes do), and those that require meticulous attention (like custards and things that require frequent stirring or things to be done slowly). We’re almost like yin and yang in the kitchen – his organized manner to my chaotic one, his OCD about keeping things neat and clean to my running about the kitchen making a mess; but somehow it works and we manage to churn out some pretty impressive (at least to us) food. Consider me doubly impressed by his Morning Glory Bread – it was baked perfectly (popped right out of the bundt pan with no problem, crust was done just so, and it was moist and delicious). I should have him bake more often. :)

Morning Glory Bread
courtesy Recipezaar

1 c. oil
1/2 c. milk
4 eggs
3 c. all-purpose flour
1 1/2 c. sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 c. grated carrots
1 (20 oz) can crushed pineapple, drained
1 c. chopped pecans
1 c. raisins
1 c. shredded coconut

Preheat oven to 350. Spray bundt pan with baking spray. In medium sized bowl, combine flour, sugar, baking powder, soda and cinnamon. In large mixing bowl combine oil, milk and eggs. Add flour mixture, stir until just moistened. Mixture will be thick. Fold in carrots, pineapple, raisins and coconut. Spoon into bundt pan. Bake 50-55 (ours took 65 minutes to bake to perfection) minutes or until pick comes out clean. Cool 10 minutes in pan on rack. Remove from pan to cool completely.

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