Paleo Morning Glory Quick Bread

Quick bread made grain-free, refined sugar-free, dairy-free and paleo – this morning glory quick bread includes all the flavors of morning glory muffins, and easily prepared in your blender, this quick bread is a marvelous go-to treat.


The older I get, the more importance I attach to life’s little comforts… Whether it be relishing my steamy morning beverage, sweating it out in a hot yoga class, or setting aside a moment to enjoy a slice of quick bread alongside a good read, these are the little “me” sessions that, while small and seemingly insignificant, make waves in helping me stay relaxed and focused.

Grain-Free Paleo Morning Glory Quick Bread - refined sugar-free, dairy-free, and healthy! | #glutenfree #healthy #breakfast

Everyone has their own approach to treating themselves, but the key for me is to keep my daily comforts well-conceived, uplifting, strengthening, or healthful… Wise indulgences, as I like to think of them. In my late twenties, I would have needed to justify or earn any of these little pleasures before slowing down and taking a breather.

You know, because: guilt, self-loathing, self-imposed pressure to embody perfection while still remaining cool, but not displaying any of the effort that goes into it, and yadda yadda baba ganoush. Ohhh momma has that changed.

Being human is hard AF…we deserve to throw ourselves a bone.

Enter: Dis bone.

All the trappings of a morning glory muffin, but in the form of a loaf.

Grain-Free Paleo Morning Glory Quick Bread - refined sugar-free, dairy-free, and healthy! | #glutenfree #healthy #breakfast

What is “Morning Glory?”:

What exactly is a Morning Glory Muffin (or in this case, Morning Glory Quickbread)? It’s a sweet baked treat filled with grated carrots, applesauce, walnuts, shredded coconut, sometimes raisins, and sometimes pineapple? Quite honestly, morning glory baked goods are very similar to carrot cake!

Depending on your approach to either, the two can be one and the same. Which quite honestly is fine by me, because I love both so dearly. Way I see it, whatever adventure you choose, you’re bound to end up with a comforting result.

You’ll observe the recipe here is similar to the Paleo Carrot Cake I showed you last week. Same awesome concept, just a few minor tweaks, and in the form of a quick bread rather than a tiered cake. Psst! If you want to frost this loaf to give it an extra pizzaz, I 200% recommend my Vegan Cream Cheese Frosting!

What Does This Bread Taste Like?:

This bread is everything a good quick bread should be: tender and moist, dense, but airy, sweet but not too sweet, fluffy, full of flavor, the perfect accompaniment to your mug of coffee or tea. Just like carrot cake, there are plenty of ways you can make this recipe your own.

For me, breads like this are that slow morning or afternoon experience, where you cut off a thick slice, pair it with your favorite hot drink, and slowly savor each bite while surfing the internet for quality information or reading a great book, researching getaways, etc. I’ve also been known to down a huge hunk lickety split after a sweaty hot yoga class, so there’s always that option, too.

Grain-Free Paleo Morning Glory Quick Bread - refined sugar-free, dairy-free, and healthy! | #glutenfree #healthy #breakfast

Recipe Adaptations:

  • Add applesauce, subtract oil
  • Add crushed pineapple, subtract oil
  • Add 1 large ripe banana, subtract pure maple syrup
  • Hazelnut flour in place of almond flour? Sure, we can dig!
  • Pecans in place of walnuts, or go nut-free
  • Add raisins
  • Whip up that Vegan Cream Cheese Frosting I showed you last week and frost the dang thing!
  • Easily turn this bread into muffins by baking the batter in a muffin tray.

More Quick Bread Recipes:

Throw yourself a loaf of morning glory quick bread!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this Paleo Morning Glory Quick Bread, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Grain-Free Paleo Morning Glory Quick Bread - refined sugar-free, dairy-free, and healthy! | #glutenfree #healthy #breakfast

Paleo Morning Glory Quick Bread

Course: Breakfast
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 1 loaf of bread
Author: Julia



  1. Preheat the oven to 375 degrees F and oil or spray a loaf pan.

  2. Add the first 11 ingredients (eggs through salt) to a blender and blend until smooth. Stir in the remaining ingredients until the batter is well-combined.

  3. Transfer the batter to the prepared loaf pan and bake on the center rack of the oven for 30 to 40 minutes, or until bread is golden-brown and firm in the center. Turn off the oven and allow the bread to sit in the hot oven for 5 more minutes. (note: If desired, sprinkle some shredded coconut and sunflower seeds on top of the bread during the last 5 to 10 minutes of baking for garnish.)

  4. Remove the bread from the oven and allow it to cool 1 hour before cutting. When ready to cut, run a knife along the edge of the bread and turn it out onto a cutting board. Cut thick slices and enjoy!

Recipe Notes

*You can also use algae oil, grapeseed oil, almond oil, avocado oil etc.



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    1. Geri Thorn

      Was looking for a way to comment but this is all i found. Feel cheated, the picture you posted is nothing like what this recipe makes. My bread came out noting like the pictures.
      I was expecting a nice white bread and all I got was a soggy light brown bread.
      Did not have anything like a Quick bread texture.


    1. Julia Post author

      Hi Amy! I haven’t used crushed pineapple in this particular bread yet, but I’ve used it in place of oil in carrot cake recipes and muffins, and it works great! If you omit the oil to add pineapple, you may need to let the bread sit a little longer when it comes out of the oven just to be sure it sets up nicely. Let me know if you try it!

  1. Genevieve

    This landed in my inbox and I made it straight away. Without the nuts, and used applesauce. It is amazing!!!!! With a slab of butter. Gah!!! So good!

    1. Julia Post author

      Lol I love your enthusiasm! I’m so happy to hear you love the bread, and your changes sound great! Thanks so much for the feedback! xo

  2. Ashley@CookNourishBliss

    Yessss! Morning glory … carrot cake … I love em, love em! Seriously though. A favorite! haha This bread sounds soooo good! And I’m with you – my perspective on self-care / taking time for myself has changed now that I’m in my 30s … funny how that happens.

  3. marcie

    Getting older definitely has a way of making one take care of oneself…I oughta know because I’m hitting a big milestone soon. lol . I’m a huge fan of morning glory anything, so I’m all over this health-ified morning glory bread!!

  4. Tracy

    This looks perfect for a drizzling rainy day like today!. Have you tried making it without eggs? I seem to be in the middle of an age where what I used to eat has finally caught up with me.

  5. Joanne Bruno

    The morning glory is in some sense WAY better than carrot cake because you can acceptably eat it for breakfast without any trace of judgment! I’m all for that. Amazed at how moist and glorious this looks. You did it again!

    1. Julia Post author

      Hi Sonia! You’d replace it in a 1:1 ratio. So you’d use 1/4 cup of crushed pineapple and omit the 1/4 cup of olive oil. Hope you enjoy! xo

  6. Katherine

    I totally hear you on life’s little comforts. I think we get more and more routine as we age!! Morning glory muffins are my absolute fave, so I am SO looking forward to trying this one out. Happy Friday!

  7. Joanna

    This looks amazing!
    I’ve given up refined sugar just over a year ago and I’m very much enjoying the journey of discovering the healthy sweets and desserts.
    Could not live without them and frankly why should I if they’re good for me?!
    Is there anything I could use instead of tapioca flour, please?
    Thank you!

    1. Julia Post author

      Hi Joanna!
      I’m so glad you’re interested in baking the bread! I haven’t tested the recipe without tapioca flour yet, but my guess is it can be made using more almond flour as a replacement. Tapioca flour works as a great binding agent, so my only concern is the bread may be a bit crumbly without it. If you can do grains, rice flour may work, too! I’ll update the post once I test the recipe again using an alternative to tapioca flour 🙂 Hope you enjoy! xo

    1. Julia Post author

      Hi Kim,

      I’ve never tested the recipe with almond flour only, but my guess is it would work. It may turn out a bit crumbly, as tapioca flour helps bind the bread together. As long as you’re okay with the texture being a little dense and/or crumbly, I’d say give it a go! Let us know how it turns out! xo

  8. Misty

    What can use in place of the shredded coconut? I love coconut oil, but have never been a fan of the shredded coconut. Thanks in advance for the awesome recipe! I’m making this tonight for tomorrow morning.

    1. Julia Post author

      Hi Misty! No worries, you can simply omit the shredded coconut and add just a touch more almond flour (say 2 tablespoons). The coconut is mainly for flavor, so leaving it out won’t effect the recipe. Hope you enjoy! xo

    1. Julia Post author

      Hi Kristine,

      I wish I could give you an easy answer, but I’ve actually never worked with monk fruit before 🙁 I would say you could try it and add some oil to make up for the loss of liquid. Let me know if you give it a go! xo

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    1. Julia Post author

      Hi Sarah! Absolutely! The muffin version would be awesome! I would bake the muffins at 350 for 18 to 22 minutes, then allow them to cool at least 20 minutes. Hope you enjoy!! xo

  10. Tricia Jamison

    Hi Julia!
    This looks delish! Have you substituted coconut oil instead of the olive oil or other oils you suggested? I just happen to have that on hand today.

  11. Christin

    We enjoyed this! I made it 2 times in one evening! The first time, I made it as written except I subbed applesauce for the oil and I omitted the walnuts (for the kids). The 2nd time, I omitted the apple, subbed applesauce for oil again, added walnuts and a banana and a little maple syrup! I also added extra cinnamon and some nutmeg. We liked this version better. It was super moist and flavorful! Thanks for a wonderful recipe that our whole family can enjoy! The kids went to bed asking if they could have some in the morning. 😊

    1. Julia Post author

      All of that sounds amazing! Thanks for letting us know your adaptations! So happy you and your family enjoyed the bread! xx

    1. Julia Post author

      Hi Darlene,

      Yes, it freezes super well! I wrap the loaf in plastic wrap and then put it in a zip lock bag to avoid freezer burn 😉 Enjoy!

  12. Mary Beth Morton

    I wasn’t able to find nutritional information…especially the carb count. Can you help please?

  13. Amy

    I can’t wait to make this bread! You think I could add zucchini maybe half zucchini half carrot? I have so much zucchini to use up.

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  15. Sarah

    Sooo good! Didn’t have tapioca starch so I used coco and almond flour to replace it, and it worked, but it’s just a tad crumbly. I’ll definitely go for the tapioca next time as well as some crushed pineapple for added depth. I love how you can basically do whatever you want which whatever you have on hand, and it still taste amazing!

  16. Kellie

    This bread is amazing. It tastes just like carrot cake but without all the sugar and nasties. It is regularly baked in our home and is a favourite! thanks

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  18. Wendie Roberts

    Thank you!! This recipe was fantastic!
    I made it, replacing the maple syrup with Monkfruit Sweetened Maple Flavored Syrup and no one in my family noticed! They loved it too!

    1. Julia Post author

      I’m so thrilled to hear it, Wendie!! I’ll have to try it with monk fruit syrup, as many of the folks in my family are sugar-free. Love it!! xo

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  22. Jenn

    I just made this recipe as mini muffins & they are delicious! Did you ever post nutritional information for this recipe?

    1. Julia Post author

      Hi Marie! I’ve never tried the recipe using cassava, but I’m willing to bet it would work really well! I would use the same amount as the almond flour. Let me know if you try it!

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