It’s been such an exciting experience to have foods I once considered exotic or tropical become local and in-season. I mean, five years ago I never would have imagined that I’d be living in a place where I could get pineapples at my local Farmer’s Market (Feira), but that is exactly where I’m at and what I do.
Pineapples are popping up at the market and disappearing as fast as they are set on the table. I was waiting for my husband to meet me after work the other night. I ended up standing around for about a half an hour and during that time I watched a 10 foot table covered in pineapples stacked three and four high dwindle down to about 15 individual pineapples.
When we finally decided to get some for ourselves the farmer was getting ready to close up shop. We picked out two we liked and he threw an extra in because he didn’t want to take any back home. We ended up with three pineapples for R$5 which is just a little over 2.50 USD. We even got this special one – a double topper!
So I’ve been using up pineapple quite a bit over the last week and most of it has gone into juices. However, with one remaining in the fridge, I felt the urge to bake something with it. As I was doing some magazine reading over the weekend I came across a recipe for Morning Glory Muffin Bread from Southern Living. We used to make Morning Glory muffins at the bakery I worked in, but it’s been years since I’ve had it. Considering the fact that I don’t have muffin tins here and the recipe was for bread, it was settled.
I altered the recipe using extra virgin olive oil, walnuts, pumpkin pie spice, whole wheat flour and mascavo sugar. Then, of course, I used diced fresh pineapple instead of canned crushed. It turned out great and I just love the way the bread is slightly savory, but then you bite into a flavorful pocket of sweet pineapple, a raisin or tender carrot. It is a great energy-dense, nutrient-rich breakfast bread!
Morning Glory Bread
Adapted from Morning Glory Muffin Bread from Southern Living Magazine March 09
½ cup chopped walnuts, toasted for five minutes and cooled
1 ½ cups whole wheat flour
½ tsp salt
½ tsp baking soda
½ tsp ground cinnamon
½ tsp pumpkin pie spice
1 cup mascavo sugar
1/3 cup extra virgin olive oil
1 tsp vanilla
½ cup fresh pineapple, diced
½ cup carrot, shredded
½ cup golden raisins
Preheat oven to 350 F and grease and flour a large loaf pan of about 8 x 4 inches (mine is a little larger). In a large bowl combine the flour, salt, baking soda, ground cinnamon and pumpkin pie spice. In a medium size bowl whisk together the sugar, olive oil, eggs and vanilla until combined. Stir in the carrot and pineapple. Pour the sugar mixture into the dry ingredients and stir just until the dry ingredients are moistened. Incorporate the walnuts and raisins.
Transfer to your prepared loaf pan and bake for about 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, de-pan and allow to cool completely. Makes about 12 servings depending on the size of your slices.