There are hundreds of ‘Morning Glory’ recipes out there…and I haven’t yet met one that I didn’t like.  That being said, I’ve only elected to post a couple of those recipes – Morning Glory Muffins and now this – and I decided to use pineapple for both.  This bit of tastiness is borrowed from Anna Olson’s book, ‘Back to Baking’ – enjoy!

Morning Glory Yogurt Loaf

6 T. butter, room temperature AND 1 c. sugar

3 eggs, room temperature

2/3 c. plain yogurt AND zest from 1 orange (2 t.)

1 2/3 c. flour

2 t. baking powder

1/4 t. salt

1/8 t. cinnamon

1 can (14 oz/398 mL) crushed pineapple, well drained

1/2 c. raisins

1/3 c. sweetened, shredded coconut

Preheat the oven to 325 and butter your favorite 9 x 5 loaf pan – I also line the bottom of mine with parchment and butter that too.  Cream together the butter and sugar, add in the eggs one at a time, mixing well in between each, then stir in the yogurt and zest.

Whisk together the 4 dry ingredients in a small bowl and stir into the butter mix until just combined, then stir in the pineapple, raisins and coconut.  Scrape the batter into your prepared pan and bake for 70 minutes.  Mine looked done when I checked it at 60 minutes, but a cake tester was obliviously wet and it came out perfectly at the end of 70 minutes.  Allow the loaf to cool in the pan for about 30 minute before loosening the edges and turning it out onto a rack to cool completely.  Serving it at any temperature seems to work!

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