Morning Glory Muffin Bread

This can be made into bread or muffins. (I always make muffins.) They're perfect for breakfast when you have overnight guests. They can also be made ahead and frozen in a Ziplock plastic freezer bag for up to one month. Just remove them from the bag and let them thaw at room temperature.

Morning Glory Muffin Bread

1 cup chopped pecans
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins

1.  Preheat oven to 350. Bake pecans in single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

2.  Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

3.  Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins.

4.  For bread:  Spoon into 2 greased and floured 8 x 4 inch loaf pans. Bake at 350 for 55 - 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans to wire rack, and cool completely (about 50 minutes).
For muffins:  Spoon into lightly greased muffin pans, filling two-thirds full. Bake at 350 for 23 - 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack about 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins.

Before:  Ready to go in the oven!



After:  Ready to eat! Yum!