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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.
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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.
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In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine.
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Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine.
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Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using.
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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.
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Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage.
