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Whole Wheat Morning Glory Bread

Serves 12.


    Whole Wheat Morning Glory Bread

    Morning glory muffins and breads are filled with fruit, nuts, and usually far too much sugar and canola oil; grated apple and olive oil add sweetness and moisture, respectively, to this bread instead. It’s packed with everything you need to start your day on a heart-healthy, energizing note, while being just as nice in the afternoon with a cup of tea. Whenever possible, use organic ingredients.


    Whole Wheat Morning Glory Bread


    • 2 1/4 cups (560 mL) whole wheat flour or gluten-free all-purpose flour
    • 2 tsp (10 mL) baking powder
    • 1 tsp (5 mL) ground cinnamon
    • 1/2 tsp (2 mL) baking soda
    • 1/4 tsp (1 mL) salt
    • 1/3 cup (80 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) plain yogurt
    • 1/3 cup (80 mL) packed brown sugar or coconut sugar
    • 1 large organic egg
    • 1 ripe banana, peeled and mashed
    • 1 apple, grated
    • 1 cup (250 mL) grated carrot
    • 1/2 cup (125 mL) dried currants or raisins
    • 1/2 cup (125 mL) chopped walnuts


    Per serving:

    • calories235
    • protein5g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates34g
      • sugars14g
      • fibre4g
    • sodium179mg



    Preheat oven to 350 F (180 C). Line standard loaf pan with parchment paper.


    In medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. In large bowl, combine oil, yogurt, sugar, egg, and banana. Stir dry ingredients into wet ingredients until just combined. Fold in apple, carrot, currants or raisins, and walnuts. Transfer to prepared pan, smoothing top. Bake for 50 to 70 minutes, until toothpick inserted in centre comes out clean. Let cool in pan for 15 minutes before transferring to wire rack to cool completely. Store airtight in refrigerator.



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