Grain-Free Glazed Morning Glory Bread

Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.
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Grain-Free Glazed Morning Glory Bread recipe

Grain-Free Glazed Morning Glory Bread

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

BREAD

  • 1 cup almond flour

    ¼ cup coconut flour (TRY: Bob’s Red Mill Organic Coconut Flour)

    ¼ cup arrowroot

    2 tsp each baking soda and ground cinnamon

    1 tsp ground ginger

    ¼ tsp sea salt

    2 large ripe bananas

    3 large eggs

    ⅓ cup coconut butter

    3 tbsp coconut oil

    1 tbsp apple cider vinegar

    2 tsp pure vanilla extract

    ½ cup shredded carrots

    ½ cup unsweetened raisins

    ½ cup finely chopped toasted pecans

GLAZE

  • ¼ cup coconut butter

    2 tbsp pure maple syrup

    Pinch sea salt

    ¼ tsp pure vanilla extract

Preparation

1. Preheat oven to 350ºF. Mist a 9 x 5-inch loaf pan with cooking spray.

2. In a large bowl, combine almond flour, coconut flour, arrowroot, baking soda, cinnamon, ginger and salt; mix well. In a food processor or high-speed blender, combine bananas, eggs, coconut butter, coconut oil, vinegar and vanilla; process until smooth. Pour banana mixture into flour mixture and stir until just combined. Fold in carrots, raisins and pecans. Transfer to loaf pan; spread evenly.

3. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 50 minutes. (TIP: Cover loosely with foil if browning too fast.) Let cool in pan on a rack for 15 minutes, then turn out bread to cool completely.

4. Just before serving, make glaze: In a saucepan, combine coconut butter, maple syrup and salt. Cook over low heat, whisking until just melted and smooth. Add warm water 1 tsp at a time to thin, if needed. Remove from heat and stir in vanilla. Let cool slightly, then spoon over bread, spreading lightly to coat (some may drip down sides). Cut into 10 slices. Cover leftovers and store in the refrigerator for up to 3 days.

TIP: You can purchase coconut butter, or make your own: Add 2 cups shredded unsweetened coconut to a food processor. Process until a peanut butter-like consistency forms, scraping down sides of processor as necessary (the texture will change from sand to paste to a soft butter). Add salt to taste.

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 350
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 56 mg
  • Fat Content: 24 g
  • Fiber Content: 7 g
  • Protein Content: 7 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 278 mg
  • Sugar Content: 16 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 3 g