Granola Carrot Bread

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 Instructions

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.