Dishing Up the Dirt

Morning Glory Breakfast Loaf

This morning glory breakfast loaf is a nod to my favorite muffin–the morning glory muffin–a hearty, nourishing and rustic treat. We love morning glory muffins and are partial to these Sweet Potato Morning Glory Muffins which still remain popular at our house. However, sometimes a couple of farmers just need a slice of hearty bread with a good amount of butter spread on top. Enter the morning glory breakfast loaf! This loaf is different from my morning glory muffins because I use carrots instead of sweet potatoes and switch up the spices a bit. It’s a delicious way to start the day when paired with a cup of strong black coffee. I love making this bead in the evening and letting it cool overnight (covered in foil). In the morning I’ll slice it, toast it, and smear it with a healthy amount of butter and a drizzle of honey. It’s absolutely delicious and I hope you all enjoy this tasty loaf as much as Taylor and I do. Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm

Morning Glory Breakfast Loaf

Prep Time: 10 minutes    Cook Time: 50 minutes    Serves: 1 loaf

  • 1/2 cup walnut oil (can sub with grapeseed oil or melted coconut oil)
  • 1/2 cup honey
  • 1/2 cup unsweetened apple sauce
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • sprinkle of pumpkin seeds for topping (optional)
  • sprinkle of oats for topping (optional)


  1. Preheat the oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
  2. In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and set aside.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt, spices and coconut. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the raisins and walnuts. Pour the batter into the prepared loaf pan. Sprinkle the top with pumpkin seeds and oats. Bake in the oven for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the loaf. Cool the bread for 15 minutes in the pan before slicing and serving.


*Baking times will vary from oven to oven *Store the bread in foil or plastic wrap on the counter for 3 days

Leave a Reply

22 thoughts on “Morning Glory Breakfast Loaf

  1. Christy says:

    This looks amazing – my mouth is watering! Could oat flour be used instead of whole wheat pastry flour to make this bread gluten free?

    1. Andrea says:

      Hi Christy,
      Oat flour and wheat flour are very different so I’m not sure how that will affect this bread. I’d suggest using an all purpose gluten free flour mix to substitute to be on the safe side. Let me know how it works out! Happy baking

  2. Jess @Nourished by Nutrition says:

    This loaf is full of so much goodness! What a wholesome and nourishing way to start the day. I think the 1/2 cup of honey is perfect and probably allows the natural sweetness of the raisins and honey to really shine through.

  3. Rose Marie says:

    Hello, this recipe sounds delicious! I can’t wait to try it. Can regular whole wheat flour be used in place of whole wheat pastry flour? Can an adjustment be made to compensate for the difference? Thank you.

    1. Andrea says:

      Yes! However the loaf will be much denser with all whole wheat (which isn’t a necessarily bad!) Another option is to use half whole wheat and half all purpose flour to make it a bit lighter. Let me know what you decide to do!

  4. Carlos At Spoonabilities says:

    Hmm. You got me with this recipe. I have been a little crazy with Morning Glory muffins, but I didn’t know that I can make a breakfast loaf. I must do this recipe this weekend!

  5. Marly Thompson says:

    sub for applesauce?

  6. Asa says:

    Another winner of a recipe. I didn’t have any raisins so used craisins instead. I made it as a house warming to a friend who just bought a house and the loaf was a hit. I just love your recipes. Thank you for posting them.

  7. Madison says:

    What would happen if I put pumpkin puree into this, I wonder! Does anyone know if it would totally mess the whole thing up?

  8. Jude says:

    This looks really delicious! I was wondering if there was a vegan version to this? Could I just leave the eggs aside and put a little more apple sauce and baking soda in it? Or add apple cidre?
    If I try a vegan version, I’ll definitely mention what I changed below. But thanks a lot for this great recipe!

    1. Andrea says:

      Let me know how it turns out. I would definitely make a flax “egg” instead of more apple sauce. Keep me posted!

  9. Ashley says:

    Delicious! Made it with my 2.5 yr old today and everyone loves it. Easy to make.

    1. Andrea says:

      I’m so happy to hear this! love it!

  10. murrray says:

    Hi I really want to bake this but do not have the flour…Would I be able to try it with AP ?

    1. Andrea says:

      I think AP will work out just fine here! Let me know how the loaf is! Happy baking.

  11. Marc says:

    Great start to the day! I didn’t have a loaf pan so just used a muffin tin for ~35 min (per your delicious Sweet Potato Morning Glory Muffins recipe!) and it tasted delicious; just a touch dry though. Any tips for converting this one from a loaf into muffins?

  12. Pam says:

    So…. I followed this to the letter…was cooked all the way. I ended up baking at 425 for another 15 minutes. It was perfect and so delicious.

  13. Maya says:

    This is so scrumptious! Made it today and almost all devoured by husband kids and I!
    It is a bit crumbly – what could I do to prevent that next time?

  14. Pam says:

    Wondering if anyone uses GF flour for this one?

  15. Natalie says:

    Very disappointed, this is a cake – NOT a bread! I mean, it tastes good. That’s not the problem but I was baking this for breakfast expecting as it says “a hearty bread” and it’s not that at all. It’s very sweet and the texture is nothing like a bread either, but simply like cake.

    1. Andrea says:

      Sorry this didn’t work out for you. This is indeed not a cake and is a quick bread. Something seems to have gone wrong on your end as this has not happened to anyone else and this is a bread we make often. Not overly sweet and definetly not cake texture.

  16. Louis says:

    Heaven! Fab texture and not too sweet x

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