Best 3 Granola Carrot Bread Recipes

Indulge in a delightful symphony of flavors with our tantalizing Granola Carrot Bread, a culinary masterpiece that seamlessly blends the wholesome goodness of granola with the sweet, earthy notes of carrot. This delectable treat is not just a bread - it's an experience, a journey into the realm of taste and texture. With its moist, tender crumb studded with crunchy granola clusters and vibrant carrot bits, each bite is a celebration of nature's bounty. Whether you're a seasoned baker or just starting your culinary adventure, this recipe is a must-try. It's easy to follow, with step-by-step instructions and helpful tips to guide you along the way. So, gather your ingredients, preheat your oven, and let's embark on a baking odyssey that will leave your taste buds craving for more.

Let's cook with our recipes!

GRANOLA CARROT BREAD

Granola Carrot Bread image

I made this bread from the blog Cookie Madness (http://www.cookiemadness.net/?p=5167) and it's really good. A bit dry but a great taste and healthy.

Provided by Boomette

Categories Quick Breads

Time 1h10m

Yield 1 bread, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups whole grain flour (6.7 oz, I used all purpose flour) or 1 1/2 cups whole wheat flour (6.7 oz, I used all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, grated
1/2 cup vegetable oil
1/2 cup golden brown sugar
2 large eggs
1/2 cup milk or 1/2 cup buttermilk
1 1/2 cups granola cereal

Steps:

Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray.
Mix the flour, baking powder and salt together and set aside.
In a large mixing bowl, mix together the carrots, oil, sugar, eggs, milk and granola.
Add the flour mixture to the granola mixture and stir gently until mixed. Pour mixture into greased pan and bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.

W.K. KELLOGG MICROSITE

W.K. Kellogg microsite image

Want to raise your breakfast game? This recipe will take your toast to the next level

Provided by W.K. Kellogg

Yield 1

Number Of Ingredients 10

Ingredients

200ml oat drink, plus extra to glaze
75g dairy free spread
2 tbsp agave nectar
400g strong white bread flour
7g sachet dried fast action yeast
1 tsp mixed spice
½ tsp cinnamon
75g mixed dried fruits (including candied peel)
100g W.K. Kellogg No Added Sugar Simply Granola
1 orange, zested

Steps:

Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm
Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest - keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size
Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size
Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing

CARROT CAKE GRANOLA

Carrot cake granola image

Combine mixed spice, grated carrot, sultanas, walnuts and oats for a granola that's reminiscent of our favourite bake - use it to top yogurt or a real carrot cake!

Provided by Esther Clark

Categories Dessert

Time 50m

Yield Serves 8-10

Number Of Ingredients 7

Ingredients

350g jumbo oats
2 tsp mixed spice
125g walnuts , roughly chopped
1 large carrot , peeled and grated
75g unsalted butter or coconut oil, melted
60g runny honey
100g sultanas

Steps:

Heat oven to 180C/160C fan/gas 4. Toss together the oats with the mixed spice, roughly chopped walnuts and carrot (after squeezing out excess liquid) in an oven tray. Stir through the melted unsalted butter or coconut oil and the runny honey, then bake for 35-40 mins until golden brown, stirring halfway. Leave to cool completely, stir through the sultanas and store (see below). Serve with thick Greek yogurt and fruit, such as berries and sliced apple, or sprinkle on a carrot cake.

Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium

Tips:

Prepare the carrots properly: Finely shredding the carrots ensures they evenly distribute throughout the batter and provides a delicate texture.
Use quality ingredients: Fresh, high-quality carrots, ripe bananas, and pure vanilla extract contribute to the bread's overall flavor and texture.
Don't overmix the batter: Overmixing can result in a dense, tough bread. Mix just until the ingredients are well combined.
Bake at the right temperature: The ideal oven temperature for this recipe is 350°F (175°C). This allows the bread to bake evenly without overcooking or burning.
Cool the bread completely before slicing: This allows the bread to set properly and prevents it from crumbling when sliced.

Conclusion:

Incorporating granola into carrot bread is an innovative and delightful twist on a classic recipe. The combination of sweet carrots, crunchy granola, and warm spices creates a unique and satisfying bread that is perfect for breakfast, snacks, or dessert. Experiment with different types of granola and nuts to create your own customized variations. Enjoy the deliciousness of carrot bread with the added texture and flavor of granola!