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Almond Flour Morning Glory Quick Bread Recipe
4.8 from 357 votes

Almond Flour Morning Glory Quick Bread Recipe

This Almond Flour Morning Glory Quick Bread blends almond and tapioca flours with grated carrots, apple, walnuts, and shredded coconut for a moist, textured loaf. Lemon juice and orange zest brighten the flavor, while maple syrup sweetens naturally. The bread is baked in a loaf pan, yielding a tender crumb with warmly spiced notes from cinnamon and a modest rise courtesy of baking powder and soda.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 1 loaf
Calories: 321 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving 1of 10 Calories 321kcal (16%) Carbohydrates 17g (6%) Protein 8g (16%) Fat 24g (37%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 321

% 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.