Morning Glory Breakfast Bread

Ingredients

1 cup (149g) raisins
zest of 1/2 orange
1/2 cup (113g) orange juice from about 1 1/2 oranges
1 large carrot (145g) peeled
1 large or 2 medium sweet apples like Honeycrisp or Gala (275g) cored (no need to peel)
3 large eggs at room temperature
2/3 cup (133g) vegetable oil
1/4 cup (78g) maple syrup
2 teaspoons King Arthur Pure Vanilla Extract
1 1/3 cups (150g) King Arthur Golden Wheat Flour
2/3 cup (62g) King Arthur Oat Flour*
1 cup (53g) shredded coconut unsweetened
1/2 cup (57g) dried cranberries roughly chopped
1 tablespoon cinnamon
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon (11g) raw sugar optional

Preheat the oven to 350°F with a rack in the center. Grease a 9“ x 5“ loaf pan, a 9“ x 4“ Pullman loaf pan, or a tea loaf pan and line with a parchment sling. Grease the parchment. , In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed. , In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine. , Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine. , Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using. , Bake the morning glory bread for 60 to 70 minutes, until a toothpick or thin knife inserted into the center comes out clean and the internal temperature registers at least 200°F (it’s better to err on the side of overbaking). Let the bread cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack to cool completely. Slice and serve at room temperature or reheat as desired. , Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage.