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Granola Carrot Bread that’s vegan. For the hipster in all of us!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!