Morning Glory Bread

prep: 25 minutes
bake: 45 to 50 minutes

you’ll need…
1 banana
1½ teaspoons baking soda
2¼ cups flour
½ teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
1½ cups shredded carrots (2 to 3 medium carrots)
¾ cup sugar
1 tart apple, peeled, cored and shredded (Granny Smith is a good choice)
¼ cup orange juice
½ cup (1 stick) butter, melted
3 eggs
1 teaspoon vanilla
1 cup minced dried apricots (or golden raisins or cranberries)
¾ cup shredded coconut
½ cup chopped walnuts (or pecans)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 350°F. Lightly grease an 8 x 4-inch loaf pan; set aside.
Mash the banana and baking soda together in a small bowl; set aside.
Whisk the flour, baking powder, cinnamon and salt together in a large bowl.
Whisk the carrots, sugar, apple, orange juice, butter, eggs, vanilla and banana mixture in a medium bowl. Add the carrot mixture to the flour mixture and stir until moistened.
Fold in apricots (or golden raisins or cranberries), coconut and walnuts (or pecans). Pour into loaf pan.
Bake for 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in the pan on a wire rack. Flip it over to remove from the loaf pan and then turn right side up. Slice while warm and serve.