MORNING GLORY BREAKFAST BREAD

This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.

Ingredients
1 ripe banana
1/2 tsp (2 mL) baking soda
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) salt
1 cup (250 mL) grated carrot
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) Balkan-style plain yogurt
1/3 cup (75 mL) vegetable oil
1 egg
1/3 cup (75 mL) golden raisins
1/3 cup (75 mL) chopped walnuts
1/3 cup (75 mL) sweetened shredded coconut
Preparation
In small bowl and using fork, mash banana with baking soda; let stand for 5 minutes.

Meanwhile, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg and salt.

In large bowl, whisk together carrot, brown sugar, yogurt, oil and egg; stir in banana mixture. Stir in flour mixture until combined. Stir in raisins, walnuts and coconut.

Scrape into greased or parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350 degrees F (180 degrees C) oven until top is golden and cake tester inserted in centre comes out clean, about 70 minutes. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Servings: 12