Paleo Morning Glory Bread

Paleo Morning Glory Bread is one of my favorite breakfast treats. It’s packed full of carrots, fruits and nuts and has a sweet, moist, dense flavor.  Enjoy it for breakfast or anytime you want a delicious treat.

The best thing about this bread is it contains lots of delicious nutrients and not much sweetener. There’s only 1/4 cup of coconut sugar in the whole recipe.  The fruit and carrots make it naturally sweet.

It’s also versatile.  The recipe can be made with apples or pears.  They can be chopped or shredded.  Do whatever is easiest for you.  If chopped you’ll see a few pieces of the fruit when you slice the bread. In the photos I used apples and shredded them. I find it’s easier.  But I’ve also made it with chopped pears and apples.

For the dried fruit you can choose raisins, dried cranberries or chopped dates.  The first few times I made the bread, the dried fruit stuck together in certain parts. Now I add the dried fruits into the flour and mix to separate the pieces. In the photo I used dried cranberries I had left over from the holidays.

I came across this bread on the internet from Wholesome Delicious. I love bread and this one looked so good I had to give it a try.

The first time I made it the texture was too crumbly for me.  After extensive testing (like, 6 batches) I finally came up with a recipe that holds together very well when you slice it. It’s the 1/4 cup of tapioca flour that makes the difference.

There is a little bit of prep for this bread, I won’t deny it.  Shredding carrots, chopping or shredding apples melting coconut oil and measuring flours.  But once everything is measured and chopped it comes together easily.  No mixer is required.

Whisk together the eggs, coconut sugar and coconut oil.  Mix together the dry ingredients, add the wet ingredients and pour into a prepared loaf pan.

DON’T OVER MIX the batter.  It sometimes makes holes if too much air gets in.

I prefer to oil my loaf pan with coconut oil, but you can line it with parchment paper if that’s easier for you. I put my oiled loaf pan into the refrigerator while I’m mixing the batter.  The oil stays better on the sides making it easier to remove from the pan once it’s baked.

RELAX. Give the bread time to cool before you slice it.  Let it sit at least 15 minutes before you remove it from the pan.  Then let it rest 30 minutes before slicing.  It will still be warm enough to spread with grass fed butter if you want.  Oh is that good!

This Paleo Morning Glory Bread is definitely a recipe I’ll keep on making. It’s the perfect weekend brunch treat for the whole family.  Sunday morning warm bread (heated up in the toaster oven) with a little butter, or almond butter, life is good!

If you like this recipe, try these other delicious healthy breakfast treats:

      Paleo Blueberry Muffins with Crumb Topping

      Amazing Paleo Pumpkin Muffins

      Nut Free Banana Blueberry Bread

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Paleo Morning Glory Bread

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5 from 3 reviews

A deliciously moist and hearty quick bread full of carrots, fruits and nuts.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Breakfast, Snack
• Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

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• 1/3 cup coconut oil melted, 65 grams
• 2 cups blanched almond flour, 200 grams
• 1/4 cup tapioca flour, 30 grams
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon Celtic sea salt
• 1/2 cup dried cranberries, raisins or chopped dates, 60 grams
• 1/2 cup shredded or grated carrots, 46 grams
• 1/2 cup finely diced apples or pears 75 grams
• 3 eggs
• 1/4 cup coconut sugar, 50 grams
• 1/2 cup chopped walnuts, 46 grams plus more for topping (optional)

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Instructions

1. Preheat the oven to 350 degrees. Grease a bread pan with coconut oil or line it with parchment paper and set aside.
2. Melt coconut oil and let sit while you prepare the rest of the ingredients.
3. In a medium bowl, sift together almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
4. Add the cranberries, raisins or dates to the flour mixture. Mix to separate the dried fruit and prevent it from sticking together. Set aside.
5. Prepare carrots and apples.
6. In a mixing bowl, using a hand whisker, beat eggs. Add melted coconut oil and coconut sugar. Beat until just combined.
7. Fold in carrots and apples with a rubber spatula.
8. Add wet ingredients to dry. Mix and fold gently with a rubber spatula until the dry ingredients are incorporated. Don’t over mix.
9. Add walnuts. Mix until just incorporated. Don’t over mix.
10. Pour the thick batter into the loaf pan. Smooth out the top with a spatula.
11. Top with chopped walnuts if  using. (optional)
12. Bake for 45-48 minutes until a tester inserted in the middle comes out clean.
13. Remove from the oven and let sit for at least 15 minutes before removing from the pan.
14. Let sit 30 minutes more before cutting.