I can’t believe it’s been so long since my last post! So much has happened since then, the cliff notes version is I left my Marketing job to go work for another company I thought would be great. Turns out it wasn’t and I left there after only two months. I am just waiting to hear my start date from another place which I”m sure will be much better, it honestly can’t be worse than the last place.
Working at that new place I didn’t have time to focus on my baking so I had to put it on hold, which was fine but I had started to gain momentum and I was a little bummed that I had to pause it, to be honest.
That being said now that I am no longer there I get to focus back on it! I have been busy with quite a few cakes, which is funny cause I don’t advertise that I make cakes, so that has all been word of mouth, and I am loving it! Stay tuned for a post about some of the cakes that I have made that have made.
Back to this post. This loaf was a loaf of the month back in January and I thought it would just come and go but people seem to have enjoyed it and keep asking for it, so I figured it would be best to add it to the menu as a staple.
This loaf is probably one of the healthiest things that I make, and I’m not kidding myself it’s not that healthy (per slice has 186 calories, 9.3 g of fat). It is loaded with carrots, pineapple, coconut, and walnuts which helps to make it a little better for you.
I hope you enjoy this loaf as must as I do, and everyone else apparently, and thank you for sticking with me through that 2-month pause I took!
INGREDIENTS
3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 3/4 cups granulated sugar
3/4 cup canola oil
3 large eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups shredded carrots
1 can (8 oz) pineapple chunks, drained
1 1/4 cups sweetened medium coconut
1 cup chopped walnuts
DIRECTIONS
Grease and line 2 loaf pans with parchment paper and preheat the oven to 350°F.
Combine flour, baking soda, cinnamon, and salt in a bowl; set aside.
Whisk together sugar and oil in a large bowl. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla until blended. Stir in carrots and pineapple.
Add wet ingredients to dry ingredients just until blended. Fold in coconut and walnuts.
Pour batter evenly into two greased 9 x 4-inch loaf pans.
Bake until a cake tester inserted in the centre comes out clean, about 65 – 70 minutes. Cool in pans on racks for 10 minutes. Place loaves onto racks and cool completely.
Morning Glory Loaf
Ingredients
- 3 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 3/4 cup sugar
- 3/4 cup canola oil
- 3 eggs
- 3/4 cup buttermilk
- 2 tsp vanilla
- 2 cups shredded carrots
- 1 can pineapple chunks 8 oz can
- 1 1/4 cup shredded coconut
- 1 cup chopped walnuts
Instructions
- Grease and line 2 loaf pans with parchment paper and preheat the oven to 350°F.
- Combine flour, baking soda, cinnamon, and salt in a bowl; set aside.
- Whisk together sugar and oil in a large bowl. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla until blended. Stir in carrots and pineapple.
- Add wet ingredients to dry ingredients just until blended. Fold in coconut and walnuts.
- Pour batter evenly into two greased 9 x 4-inch loaf pans.
- Bake until a cake tester inserted in centre comes out clean, about 65 – 70 minutes. Cool in pans on racks for 10 minutes. Place loaves onto racks and cool completely.