nutritional information


  • Calories: 256
  • Protein: 3 g
  • Total Fat: 9.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 41 g
  • Cholesterol: 0 mg
  • Sodium: 209 mg
  • Fiber: 2 g
  • Sugar: 21 g

Morning Glory Loaf

Makes 1 loaf, 3 miniloaves, or 12 muffins

Spicy, sweet, and good for you, this delicious cake is a great way to start the day. This loaf is delicious as is, but you can also make it with a Pineapple Upside-Down “Topping.” Generously sprinkle prepared pan with light brown sugar and chopped walnuts or pecans. Arrange halved pineapple slices over top. Top with batter and bake. After baking, immediately loosen edges, and turn loaf out onto rack to cool. Replace any stray pineapple slices and nuts. Serve upside down.
  • 2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ⅔ cup packed light brown sugar
  • ½ cup canola oil
  • 1 8-oz. can crushed pineapple in its own juice, drained, juice reserved
  • ½ cup carrot juice
  • 1 tsp. vanilla extract
  • 1 cup finely grated carrots (2 to 3 medium)
  • ½ cup raisins
  • ½ cup walnuts or pecans, coarsely chopped, optional
  1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray. Prepare Pineapple Upside-Down “Topping” if desired.
  2. Whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt in large bowl. Whisk brown sugar, oil, 1/4 cup reserved pineapple juice, carrot juice, and vanilla in separate bowl. Fold sugar mixture into flour mixture. Stir in crushed pineapple, carrots, raisins, and walnuts, if desired.
  3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.
March 2008

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I substituted about 3/4 of the oil with unsweetened applesauce too, and they turned out great. That one change considerably cuts back the fat and calories. Next time I might try using part applesauce and part ground flax seeds.

Anonymous - 2009-09-24 22:09:40

I've had some success using ground flaxseeds to substitute for oil or eggs in baked goods. It gives them a nice nutty flavor and ads fiber.

Shauna - 2009-07-30 15:44:48

I'm also Diabetic and can only eat 35 carbs a meal, plus snacks of 15 carbs three times a day. Most Vegetarian meals are very high in carbs and seems everyone is expecting 20 people to come to dinner. Low fat is ok, but the sugar count sure can be lower with Splanda. I'm 123 lbs now from 142 at the most, so I'm not "way overweight" being my problem. Thanks

Eileen - 2009-07-29 11:21:06

You could also try replacing some or all of the oil with silken tofu. I've used it in a number of recipes to replace oil/butter and eggs, and the baked goods are incredibly moist (with more protein, too!)

Margaret Lundberg - 2009-07-28 20:27:19

Ruth: I substituted a 1/4 cup of organic unsweetened apple sauce and a 1/4 cup of oil for the 1/2 cup of oil, and left out the raisins and walnuts. They were fantastic! They were really very moist and tasty. Next batch I may leave the oil out entirely and go for a 1/2 cup of apple sauce. That saves a considerable amount of the fat (though I didn't do the actual calculation).

Sarah - 2009-03-27 12:13:04

Since the recipe is already vegan (no eggs, the only fat that's holding them together is the oil. Lowering the oil is going to turn them into rocks. You could cut out the nuts and maybe lower the sugar to 1/2 cup or 1/3 cup (but again, this is going to change the texture) and take out the raisins to bring down the sugar content...but honestly, it'll be a trial-and-error experiment because the recipe is already really low in fat for a muffin that doesn't have eggs or dairy.

VT Editors - 2009-03-26 13:17:00

I became a "low fat" vegetarian to help in diabetes control. (New research shows that fat desensitizes the body to insulin). I love morning glory muffins, but they are neither low fat or diabetes friendly. Any possibility of modifying them?

Ruth Davenport - 2009-03-25 11:52:43

Made these in a cupcake pan. Only modification was a little extra pineapple juice because my batter seemed dry. These are fantastic gems! Vegan baked goods can be so hard, but these are soft and delightful. Will make AGAIN.

Rebecca - 2011-01-26 02:11:10