Paleo Morning Glory Bread (Gluten-free, Nut-free)

I didn’t realize how few people had heard of morning glory bread until I was telling some friends and family about this recipe. Morning glory bread is basically a beefed up breakfast bread to make it more filling, satisfying, and nutritionally dense. It includes veggies, fruits, and other additives for staying power. This bread is AIP except for an egg reintroduction. I have not tried using any egg substitutes, so if you do, leave a comment with how it turned out! I didn’t use any nuts, but many versions of this bread add walnuts or other nut/seed varieties for even more nutrition and power. Feel free to mix some in!

Paleo Morning Glory Bread

1 loaf


-1 cup of tiger nut flour

-1/2 cup cassava flour

-1/2 cup tapioca starch

-3 tbs. coconut flour

-3/4 tsp. baking soda

-1 tsp. ground cinnamon

-1/4 cup applesauce

-1/4 cup maple syrup

-2 eggs

-1/2 cup milk of choice

-1/4 cup melted coconut oil

-1 tsp. vanilla

-1 tsp. apple cider vinegar

-1/2 cup raisins or dried fruit of choice

-1/2 cup coconut flakes

-1 cup of shredded carrots

-1 cup diced apple

Preheat oven to 350 F. Line a loaf pan with parchment paper.

Whisk all dry ingredients together in a medium bowl.

Beat the eggs, applesauce, maple syrup, milk, and vanilla together in a large bowl. Add the oil and beat until combined.

Add the dry to the wet plus the apple cider vinegar and beat until just combined. Fold in the dried fruit, coconut, apple, and carrots.

Scoop the batter into your lined loaf pan and spread evenly.

Bake for 40-50 minutes, until a toothpick comes out clean (I know this is a large time range, it really depends on your oven and if it’s calibrated properly. Start checking it at 40 minutes). Let cool for 10-15 minutes in the pan before removing to a wire rack to cool completely before slicing.

Enjoy for breakfast, as a snack, or dessert 🙂

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