Morning Glory Muffin Bread

• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, undrained
• 2 large carrots, finely grated (1 cup)
• 1 cup golden raisin

1. Preheat oven to 350u0b0; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
2. Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
3. In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
4. Add to flour mixture, stirring just until dry ingredients are moistened.
5. Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
6. Bake for 55-60 minutes or until a pick comes out clean.
7. Cool in pans on a wire rack 15 minutes.
8. Remove from pans to wire rack, and cool completely.

pecans, allpurpose, salt, baking soda, ground cinnamon, ground nutmeg, sugar, canola oil, eggs, vanilla, pineapple, carrots, golden raisin

Taken from www.food.com/recipe/morning-glory-muffin-bread-416969 (may not work)