Morning glory breakfast bread
We’re always looking for ways to level up our breakfast routine because it’s easy to get bored with toast and jam, no matter how artisanal and generally amazing they both are. In our quest for a More Exciting Breakfast, we came across a recipe for Morning Glory Muffins, invented in Nantucket in America back in 1978 when sturdy, healthy, earnest muffins were in their heyday. That recipe, which is apparently quite famous, was the starting point for this carrot-y, breakfast-y bread, where we ditched the muffin tin part and baked the whole thing in a loaf tin because #easier and #wearelazy. Two tests and loads of tasting later, this thing is now on constant rotation at ours and if we say so ourselves, it tastes fabulous. In concept it hovers somewhere between a carrot cake and maybe a bran muffin, although there is no bran involved. Just spelt flour, which we realise can be pricy so you can use wholemeal flour instead, or a half-half mix of plain white and wholemeal if you want a lighter effect. Not that this is at all heavy, which can’t be said for much of 1970s baking. And the coconut sugar is not vital; we happened to have coconut sugar rattling around and it does taste great here. It’s not quite as sweet as regular sugar so if you use caster (or brown) instead, your loaf will taste a little different. But in the overall scheme of things, bugger-all different.
This recipe makes a good-sized loaf, and it will keep in an airtight container in the fridge for up to 5 days. It freezes really well so just pop any extras in the freezer to drag out next time the 1970s comes knocking.
MAKES 1 x LARGE LOAF
softened butter, for greasing
300g (2 cups) wholemeal spelt flour, plus extra, for dusting
50g (½ cup) LSA (a mix of ground linseeds, sunflower seeds and almonds)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1½ tsp ground ginger
large pinch ground cloves
1 tsp salt
3 large eggs
180g coconut sugar
125ml (½ cup) avocado or canola oil
80ml (⅓ cup) buttermilk
1½ tsp vanilla extract
250g grated carrot (2 large)
1 granny smith apple, grated
125g (1 cup) chopped walnut pieces
170g (1 cup) raisins, coarsely chopped, if large
Preheat the oven to 175˚C, fan-forced. Lightly grease and flour the base and sides of a 27.5 x 11 x 8cm loaf tin, and line the base with baking paper.
Combine the flour, LSA, baking powder, baking soda, spices and salt in a large bowl, then whisk to combine well.
In another bowl, whisk together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add this to the flour mixture with the carrot, apple, walnuts and raisins, stirring with a large metal spoon to combine well. Spoon into the prepared tin, smoothing the surface even. Bake for 70-80 minutes, or until a cake tester withdraws clean, covering the top with tinfoil if it browns too quickly. Cool in the tin for 30 minutes, then turn out onto a wire rack to cool.
