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Q: I'd like the recipe for Morning Glory Bread that is made by the Daily Bread Bakery and Cafe. I think it has carrots, apples, nuts and many other good things in it.

Patricia D. Williams, St. Louis

A: "This recipe was created with 'people on the go' in mind," says Patrick Judd, owner of The Daily Bread. "It has a lot of healthful and tasty ingredients that make this a great way to start off your day, almost like a soft granola bar."

"Besides selling these in our cafe, we find them to be very popular as part of our 'Healthy Start' breakfast that we offer to corporate customers," he says.

He adds that Morning Glory bread is great slathered with cream cheese or satisfying by itself. Before a busy morning, he recommends baking the batter into muffins. "Make a batch of these and freeze them to be taken out and reheated for a fast, healthful breakfast," he says.


The Daily Bread Bakery and Cafe

11719 Manchester Road

Des Peres



The Daily Bread Bakery and Cafe

Morning Glory Quick Bread

Yield: 2 loaves or 11 muffins

1/2 cup golden raisins

2 cups unbleached all-purpose flour

1 cup granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

2 cups shredded carrots

1 apple (such as Gala), peeled and coarsely chopped

1/2 cup sweetened flaked coconut

1/2 cup chopped walnuts

1/3 cup sunflower kernels

3 large eggs

2/3 cup canola oil

2 teaspoons vanilla

Coarse sugar, for optional garnish

1. Preheat oven to 375 degrees for metal pans, 350 degrees for glass pans. Grease two 3 1/2-by-6 1/2-inch loaf pans (see note), or four 3-by-5-inch mini loaf pans or 11 muffin cups or insert paper liners.

2. Put raisins in a small bowl and cover them with hot water; allow to soak while preparing the rest of the recipe.

3. Sift together flour, sugar, baking soda, salt, cinnamon and ginger into a large bowl. Stir in carrots, apple, coconut, walnuts and sunflower kernels.

4. In another bowl, beat together eggs, oil and vanilla. Add to flour mixture and stir until evenly combined. (Mixture will seem dry; keep stirring to make a thick, chunky batter.) Drain raisins and stir into the batter.

5. Spoon batter into muffin cups or loaf pans; sprinkle with coarse sugar, if desired. Bake until center tests done (a thin knife or wooden pick inserted in the center comes out clean). Crust will be dark brown. Baking times are approximately as follows: 2 3/4-inch muffins, 20 minutes; 3-by-5-inch mini loaves, 30 minutes; 3 1/2-by-6 1/2-inch loaves, 40 minutes. Cool 5 minutes before removing from pans.

Note: If using the more commonly available 4-by-7-inch pans, reduce the the oven temperature to 350 degrees after 25 minutes.

Per muffin: 417 calories; 21.5g fat (46 percent calories from fat); 3g saturated fat; 58mg cholesterol; 6g protein; 50g carbohydrate; 27.5g sugar; 3g fiber; 379mg sodium; 36mg calcium; 253mg potassium.


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