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.

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.