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PALEO MORNING GLORY QUICK BREAD

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Grain-free, refined sugar-free, dairy-free paleo morning glory quick bread – with all the flavors of morning glory muffins, and easily prepared in your blender, this quick bread is a marvelous go-to treat.


Have you noticed the features of the morning glory muffin are nearly identical to the features of carrot cake? Carrots, applesauce, walnuts, shredded coconut, sometimes raisins, sometimes pineapple? Depending on your approach to either, the two can be one and the same.

This bread is everything a good quick bread should be: tender and moist, dense, but airy, sweet but not too sweet, fluffy, full of flavor, the perfect accompaniment to your mug of coffee or tea. Just like carrot cake, there are plenty of ways you can make this recipe your own.

PALEO MORNING GLORY QUICK BREAD RECIPE
Grain-free, refined sugar-free, dairy-free paleo morning glory quick bread – with all the flavors of morning glory muffins, and easily prepared in your blender, this quick bread is a marvelous go-to treat.



INGREDIENTS

  • 3 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup olive oil see note*
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons orange zest
  • 1-1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1-1/2 cups grated carrot
  • 1/2 cup grated apple about 1/2 an apple
  • 1/3 cup raw walnuts chopped
  • 2/3 cup unsweetened shredded coconut plus more for garnish

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F and oil or spray a loaf pan.
  2. Add the first 11 ingredients (eggs through salt) to a blender and blend until smooth. Stir in the remaining ingredients until the batter is well-combined.
  3. Transfer the batter to the prepared loaf pan and bake on the center rack of the oven for 30 to 40 minutes, or until bread is golden-brown and firm in the center. Turn off the oven and allow the bread to sit in the hot oven for 5 more minutes. (note: If desired, sprinkle some shredded coconut and sunflower seeds on top of the bread during the last 5 to 10 minutes of baking for garnish.)
  4. Remove the bread from the oven and allow it to cool 1 hour before cutting. When ready to cut, run a knife along the edge of the bread and turn it out onto a cutting board. Cut thick slices and enjoy!