Mother'S Sunshine Bread Or Muffins
Sunshine Bread or Muffins bursting with carrots, pineapple, and raisins, offering a moist, flavorful treat perfect for breakfast, snack, or brunch for the whole family.
Ingredients
- 3 beaten eggs ⓘ
- 1/3 cup vegetable oil ⓘ
- 1/2 cup milk ⓘ
- 2 1/3 cups whole wheat flour ⓘ
- 3/4 cup sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups shredded carrots ⓘ
- 1 cup coconut ⓘ
- 1/2 cup drained crushed pineapple ⓘ
- 3/4 cup raisins ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- Combine eggs, oil, and milk in a large bowl.
- Add sifted dry ingredients to the wet mixture.
- Blend in shredded carrots, coconut, crushed pineapple, raisins, and chopped pecans.
- Pour batter into well-greased loaf pans or muffin tins.
- Bake at 350°F for 60 minutes for loaves or 20 minutes for muffins, until golden and a toothpick inserted comes out clean.
Tips & Substitutions
For a moister bread, consider adding a tablespoon of applesauce or yogurt. You can substitute half of the sugar with honey or maple syrup for a different sweetness profile. If you want a nut-free version, simply omit the pecans. This recipe can also work well with gluten-free flour blends if needed.
Serving Suggestions
These muffins or loaves are perfect for breakfast or as a snack. Try serving them with a smear of butter or alongside a fruit salad for a light meal. They pair beautifully with Hattie'S Lemon Cake for a delightful dessert spread. Enjoy with your favorite cup of tea or coffee to enhance the flavors.
Storage & Reheating
Store leftover bread or muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, pop them in a toaster oven or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Sunshine Bread Or Muffins contains roughly 436 calories, with 7g protein, 70g carbohydrates, and 15g fat. It is an excellent source of calcium (24% of the Daily Value), iron (23% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1414mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture and flavor will differ. Whole wheat flour adds a nuttier flavor and denser texture, while all-purpose flour will yield a lighter bread. For best results, try a 50/50 blend of both flours.
How can I make this recipe vegan?
To make this recipe vegan, substitute the eggs with flaxseed meal or applesauce, use a plant-based milk, and replace vegetable oil with melted coconut oil. Be sure to check that the sugar is vegan-friendly, as some sugars are processed with bone char.
Can I add other fruits or vegetables?
Absolutely! You can incorporate mashed bananas, zucchini, or even apples for added moisture and flavor. Just ensure the total amount of wet ingredients remains balanced to avoid overly soggy bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).