Morning Glory Breakfast Bread

Recipe by Sarah Jampel

Unlike other muffins and cakes by the same name, this hearty morning glory bread has no added sugar. Instead, the subtle sweetness comes from raisins that are plumped up in orange juice and puréed, grated apple, and a touch of maple syrup. It’s also 100% whole grain and dairy-free. Most importantly, though, it’s tender, packed with texture and flavor, and just as good on its own as with a smear of cream cheese or maple cream.

20 mins
1 hr to 1 hr 10 mins
1 hr 40 mins
one loaf
Morning Glory Breakfast Bread  - select to zoom
Morning Glory Breakfast Bread  - select to zoom
Morning Glory Breakfast Bread  - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F with a rack in the center. Grease a 9" x 5" loaf pan, a 9" x 4" Pullman loaf pan, or a tea loaf pan and line with a parchment sling. Grease the parchment. 

  2. In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed. 

  3. In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine. 

  4. Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine. 

  5. Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using. 

  6. Bake the morning glory bread for 60 to 70 minutes, until a toothpick or thin knife inserted into the center comes out clean and the internal temperature registers at least 200°F (it’s better to err on the side of overbaking). Let the bread cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack to cool completely. Slice and serve at room temperature or reheat as desired. 

  7. Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage. 

Tips from our Bakers

  • Customize this morning glory bread to your taste! The cranberries can be replaced with any combination of dried fruit (or additional raisins) – just give them a quick rough chop if the pieces are large. Alternatively, replace the coconut and cranberries with 1 cup of the add-ins of your choice, like chopped nuts or rolled oats.  

  • To make morning glory muffins: Prepare the batter as described and then portion it evenly into 12 wells of a greased standard muffin pan, filling each well almost to the top. Bake at 350°F for 23 to 25 minutes until a toothpick or thin knife inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes and then transfer to a rack to cool completely.