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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
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The Daily Bread Bakery and Cafe Morning Glory Quick Bread
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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