Morning Glory Muffin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Southern Living Ingredients:
1 cup chopped pecans |
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 cups sugar |
3/4 cup canola oil |
3 large eggs |
2 1/2 teaspoons vanilla extract |
1 (8 ounce) can crushed pineapple, undrained |
2 large carrots, finely grated (1 cup) |
1 cup golden raisin |
Directions:
1. Preheat oven to 350°; bake pecans in a 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 the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
3. In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
4. Add to flour mixture, stirring just until dry ingredients are moistened.
5. Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
6. Bake for 55-60 minutes or until a pick comes out clean.
7. Cool in pans on a wire rack 15 minutes.
8. Remove from pans to wire rack, and cool completely.
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