Granola Carrot Bread solve the problem of what to do with crushed granola left at the bottom of the box. Or maybe you have some homemade granola that you’d like to use. Whatever the case, this is a fun way to use some loose granola. If you have very chunky granola, you’ll need to break if up.
The was originally a C&H recipe, but they’ve probably moved it so if you want to find it on their site you may need to search. Luckily I did make an adapted version which is what you’ll find here.
Also, I really need to update the photo because I used a 9×5 inch loaf pan and feel like the loaf is to stubby. Carrot Granola Bread might look more if baked in a smaller, narrower, pan. Then again, the stubby version was pretty tasty!
Granola Carrot Bread
1 1/2 cups whole grain flour or whole wheat flour (6.7 oz)**
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup vegetable oil
1/2 cup golden brown sugar
2 large eggs
1/2 cup milk or buttermilk
1 1/2 cups granola
Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray. I originally used a 9×5 inch loaf pan, but this one would be better in an 8×4 inch or 8 1/2 by 4 1/2 inch loaf pan.
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.
**I used Eagle Mills White Whole Grain
I was looking for both a carrot bread and granola bread recipe and everything I found was NOT what I was looking for. Then I found your recipe for a combination carrots/granola bread! Perfect!!!
A million thanks!!
I made it and it’s great : http://scorpiowoman.wordpress.com/2009/11/24/healthy-carrot-bread/
The carrot bread looks like it turned out great. Of course, it has to be good for you since it has carrots and whole wheat flour in it, right?
What a great idea to make clumpy granola, Rina! Yummy bread, Anna, and I like someone’s idea to make French toast. When I did that a few months ago with a banana bundt cake I wasn’t loving, the Banana French toast was de-lish!
Thanks for the recipe. I’m keeping it. It looks really yummy.
Rina, thanks! I’ve never tried doing it that way. In fact, I haven’t made granola in months.
I recently tried a new approach for making “more clumpy” granola (without having to add extra honey or other form of sugar) and am happy to say that it worked! I placed a cookie sheet on top of the spread out granola as soon as it came out of the oven and placed a phone book on top of it. It created a thin layer of crispy “granola bar” which I broke into clumps by hand. Anna, you’ve probably already tried this, but hopefully the tip will help someone else!
I like this recipe, really simple and sounds like a great breakfast treat. I’m thinking french toast? =P
I’ll have to try this. I make my own granola and everyone here eats it dry with a spoon because it does not clump together much and they just like to eat it dry.Thanks! I love your blog and didn’t even know all of these baking blogs were around until this August when I was looking for a strawberry cake recipe and I found it on your site! I was just telling my Mom about it tonight and I told her I will make the caket when I visit Illinois Thanksgiving week.
Your bread looks tasty!
Your giveaway post asked your readers what we’re making for Thanksgiving. What are you making for Thanksgiving? Do you know yet?