Morning Glory Quick Bread

Morning Glory muffins are a classic and is a recipe that is easily adapted to what you have around the house.  I decided to turn it into a bread and add beets, since that seems to be my ingredient of choice lately. Packed in a lunch, served for a brunch or even a dessert, this bread is quite versatile. 

This bread has a lighter texture than your standard pumpkin or banana bread.  Prepping the 2 cups of grated and diced ingredients adds some time to the recipe, but it is well worth the extra effort.  The pears and veggies measure out to 2 cups, if you aren't feeling daring with the beets, you can always make up the difference by adding more carrots or other root vegetable. 

Beets, Carrots & Pears

Morning Glory Quick Bread

By Inspired by the Seasons

  • 2 1/2 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c white sugar
  • 1/2 c butter, melted
  • 1 egg
  • 1/2 c applesauce
  • 1/2 c diced pear, choose a firm variety
  • 1 c grated carrots
  • 1/2 c grated beets, about 1 medium
  • 1/2 c shredded unsweetened coconut flakes

Optional topping: 1 tsp freshly grated ginger and 1/4 c white sugar stirred together

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together the flour, coconut flakes, salt and baking powder.  In a large bowl, combine the butter, sugar, eggs and applesauce.  Stir together the wet and dry ingredients until just combined, then add the pears, beets, carrots.  Place in a greased 9x4 loaf pan. Add optional sugar topping.

Bake for 60-70 minutes or until it passes the toothpick test. 

Morning Glory Quick Bread