I’m a big fan of homemade granola, and whenever I make it, I often share a bag of it with my friend Brady, who is just as much a homemade granola fan as I am! Since Brady is Continue reading
Fruit and yogurt parfaits are perfect for a summer breakfast—it’s nice to have something that’s cool, refreshing, and easy to make! I had come up with this Tropical Breakfast Parfait recipe a few years ago and made it a little fancy by serving it in a vintage glass. If Continue reading
If you like making your own granola, this Kitchen Sink Granola is really handy because there are lots of substitutions you can make, depending on what you happen to have on hand. You definitely need rolled oats and a few other things, but there’s lots of flexibility Continue reading
I’ve mentioned before how much I love homemade granola and how easy it is to make. And this granola recipe is especially easy because you can use your favorite pre-made Continue reading
I’ve never heard a quick bread being described as “rustic,” but I think that’s the perfect description for this Granola-Carrot Bread. It’s a real down-to earth quick bread, made with whole wheat flour, grated carrots, granola, light olive oil, and chopped nuts. And it looks kind of rustic, with the texture of the nuts, carrots and granola showing inside and out. It’s a very lightly sweet quick bread, getting it’s sweetness from the brown sugar and bits of granola (I used 1/2 cup of packed brown sugar in my loaf; for a sweeter loaf, increase the brown sugar to 3/4 cup). Adding raisins is optional, but they would add a little to the sweetness, too.
I first saw this recipe in an old cookbook and, since I’m a big granola fan, thought it was definitely worth trying. I made a few small changes and liked the way it turned out. When I first tasted it, I thought it might not be sweet enough, but by the second slice, I decided I liked the lightly sweet taste of it. I used some of my homemade granola in this recipe, my Apricot-Honey Granola, but you can use any kind of granola, homemade or store-bought. This quick bread is great for breakfast or for a healthy afternoon snack!
GRANOLA-CARROT BREAD by NancyC, adapted from Breads, Quick Breads, and Coffee Cakes
Makes one 9×5″ loaf
- 1/2 to 3/4 cup packed light brown sugar (1/2 cup will give you a lightly sweet loaf)
- 1 1/2 cups of your favorite granola (homemade or store-bought)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups grated carrots
- 1/2 cup light olive oil or non-GMO canola oil
- 1 Tablespoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 3/4 cup chopped pecans, walnuts, or almonds
- Optional: 2/3 cup dark or golden raisins
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, add the brown sugar, granola, flour, and grated carrots, stirring with a large spoon to combine. Add the oil and blend ingredients together. Then add the baking powder, vanilla extract, salt, eggs, and buttermilk, stirring everything until just combined (do not overmix). Fold in the chopped pecans.
Pour batter into prepared loaf pan and bake at 350˚F for 42 to 45 minutes, until toothpick inserted in center comes out clean or almost clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
I love that this quick bread has carrots in it, because I never eat as many carrots as I should. So this is a tasty way to add some beta-carotene into my diet! 🙂 It’s always nice when you can bake a treat that is good for you too. Have you been baking any healthy goodies lately?
Sharing at Meal Plan Monday.