Almond Flour Morning Glory Quick Bread Recipe
User Reviews
4.8
Almond Flour Morning Glory Quick Bread Recipe
Description
This quick bread uses almond flour combined with tapioca flour and leaveners to create a moist yet tender loaf. The wet ingredients include eggs, pure maple syrup, avocado oil, lemon juice, orange zest, and optional vanilla extract, which are mixed thoroughly before incorporating the dry ingredients and grated produce. Grated carrots and apple provide moisture and mild sweetness, balanced by chopped walnuts and shredded coconut for added texture.
The bread is baked covered with foil to retain moisture, then finished uncovered to develop a firm center, baking at 375°F for about an hour. Its natural sweetness and moist texture make it suitable for breakfast or a snack without relying on refined sugars.
This recipe allows a blender method to simplify mixing. Substitutions for avocado oil include similar neutral oils. The orange and lemon components add a bright citrus layer that complements the earthiness of the nuts and carrots, creating a nuanced and wholesome loaf.
Ingredients
- 3 large egg
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil see note*
- 1 Tbsp lemon juice or orange juice, fresh
- 2 tsp vanilla extract optional, pure
- 2 tsp orange zest
- 1 1/2 cups almond flour finely ground
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt sea salt
- 1 1/2 cups carrot grated
- 1/2 cup apple about 1/2 an apple, grated
- 1/3 cup walnut chopped, raw
- 2/3 cup coconut plus more for garnish, unsweetened, shredded
Instructions
- Preheat the oven to 375 degrees F and line a 9" x 5" loaf pan with parchment paper. You can also oil or spray the pan with cooking oil if you don't have parchment paper.
- Add the eggs, pure maple syrup, avocado oil, lemon juice, pure vanilla extract, and orange zest to a large mixing bowl. Mix until the wet ingredients are combined.
- In a separate large bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, and sea salt until the dry ingredients are combined.
- Pour the flour mixture into the bowl with the wet ingredients and stir until a smooth batter forms. Add in the grated carrots, grated apple, walnuts, and shredded coconut and mix well until everything is well distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and cover it with aluminum foil. Bake for 50 to 60 minutes, or until the bread is firm in the center. The best way to tell if quick bread is fully baked is by taking its internal temperature. To do so, insert a digital thermometer into the center of the bread and wait until the numbers stop moving. The ideal temperature is 190 to 205 degrees Fahrenheit.
- Remove the bread from the oven and allow it to cool completely to room temperature before slicing. When you're ready to slice the bread, pull the loaf out of the pan using the edges of the parchment paper. Or, if you sprayed the pan with oil, run a paring knife along the edge of the bread and turn it out onto a cutting board. Use a sharp knife to cut thick slices and enjoy!
Notes
- Substitute avocado oil with algae, grapeseed, almond, olive, or melted coconut oil as preferred.
- Use the blender method by blending wet ingredients first, then stirring in grated carrots, apple, walnuts, and coconut.
- Line the loaf pan with parchment or grease it well to prevent sticking.
- Check doneness by confirming the center is firm or by using a thermometer for the internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 321kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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