The Pioneer Woman Tasty Kitchen
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Granola Carrot Bread

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Level: Easy

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Description

Granola Carrot Bread that’s vegan. For the hipster in all of us!

Ingredients

  • 1 cup Carrot Puree (steamed And Pureed Carrot)
  • ¾ cups Fresh Squeezed Carrot Juice (pineapple Juice Works Too)
  • 2 cups Sugar
  • ½ cups Vegetable Oil
  • 2 teaspoons Vanilla
  • 2 teaspoons Baking Soda
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Cinnamon
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Ground Nutmeg
  • ½ cups Granola
  • ½ cups Raisins
  • 1 cup Shredded Coconut, Sweetened Or Unsweetened
  • ½ cups Granola (for The Topping)

Preparation

Preheat oven to 350 F. Grease your pan of choice. Recipe makes the following number and size of loaves: Either 1 bundt (1 hour 15 minutes bake time); 2 standard-size loaves (50 minutes bake time); or 6 mini loaves (45 minutes bake time). Set pan(s) aside.

Mix together all ingredients (except the last 1/2 cup of granola which you’ll save for topping) in a large bowl. Spoon batter into prepared pan(s), sprinkle with 1/2 cup of remaining granola, bake for the amount next to each pan size above, or until a toothick inserted comes out clean.

Cool bread in pans for about 15 minutes, then remove bread from the pans to finish cooling on a wire rack.

Store in an airtight container at room temperature for up to 3 days.
Baked loaves can be wrapped then frozen for up to a few months. Just thaw at room temperature for a few hours before eating.

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