1medium apple, grated(¾ cup/85 grams grated apple total)
½cup(120 ml) unsweetened soy milk
½cup(120 ml) maple syrup
½cup(120 ml) sunflower oil
1teaspoonorange zest
1tablespoonorange juice
1teaspoonvanilla extract
1cup(113 grams) whole wheat flour
¾cup+ 1 tablespoon (98 grams) all-purpose flour
1tablespoonground cinnamon
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonfine sea salt
⅓cup(50 grams) raisins
⅓cup(38 grams) walnutschopped
¼cup(13 grams) unsweetened shredded coconut
2tablespoons(12 grams) ground flax seed
Instructions
Preheat the oven to 350°F and position a rack in the middle. Grease an 8x4 loaf pan and line with parchment paper. Set aside.
In a large bowl, combine the grated carrot, grated apple, soy milk, maple syrup, sunflower oil, orange zest, orange juice, and vanilla extract. Whisk to combine.
In another large bowl, combine the whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, raisins, walnuts, coconut, and ground flax. Stir to combine.
Add the dry ingredients to the wet ingredients and fold them together using a spatula. Be careful not to over mix! Once you have a unified batter (A few dry spots is fine), transfer it to the prepared loaf pan.
Smooth out the top of the batter and garnish with extra chopped walnuts, raisins, and coconut if you like.
Bake the morning glory bread for 50-55 minutes or until a toothpick inserted in the center of the loaf emerges clean. Cool completely before slicing.
Recipe Notes
Working from the included gram amounts will be the most accurate and will yield the best results. If you're using cups, I recommend the spoon and level measuring method for the flour. Also for those using cups: do not "pack" the grated carrots, apples, or raisins.
Loaded with carrots, apples, walnuts, raisins, and coconut, this wholesome morning glory bread is the perfect pairing with a hot cup of coffee or tea. Featuring whole wheat flour and maple syrup, this loaf cake is perfectly moist, sweet and hearty.