Morning Glory Loaf

• 2 cups all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 23 cup packed light brown sugar
• 1/2 cup canola oil
• 1 8-oz. can crushed pineapple in its own juice, drained, juice reserved
• 1/2 cup carrot juice
• 1 tsp. vanilla extract
• 1 cup finely grated carrots (2 to 3 medium)
• 1/2 cup raisins
• 1/2 cup walnuts or pecans, coarsely chopped, optional

1. Preheat oven to 350F.
2. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
3. Prepare Pineapple Upside-Down Topping if desired.
4. Whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt in large bowl.
5. Whisk brown sugar, oil, 1/4 cup reserved pineapple juice, carrot juice, and vanilla in separate bowl.
6. Fold sugar mixture into flour mixture.
7. Stir in crushed pineapple, carrots, raisins, and walnuts, if desired.
8. Scoop batter into prepared pan(s).
9. Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean.
10. Cool in pan 5 minutes.
11. Loosen edges, and turn out onto wire rack to cool completely.

flour, ground cinnamon, ground ginger, baking powder, baking soda, salt, brown sugar, canola oil, pineapple, carrot juice, vanilla extract, carrots, raisins, walnuts

Taken from www.vegetariantimes.com/recipe/morning-glory-loaf/ (may not work)