Granola Carrot Bread

• 1 cup Carrot Puree (steamed And Pureed Carrot)
• 3/4 cups Fresh Squeezed Carrot Juice (pineapple Juice Works Too)
• 2 cups Sugar
• 1/2 cups Vegetable Oil
• 2 teaspoons Vanilla
• 2 teaspoons Baking Soda
• 3 cups Flour
• 1 teaspoon Salt
• 1 Tablespoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/2 cups Granola
• 1/2 cups Raisins
• 1 cup Shredded Coconut, Sweetened Or Unsweetened
• 1/2 cups Granola (for The Topping)

1. 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.
2. 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.
3. Cool bread in pans for about 15 minutes, then remove bread from the pans to finish cooling on a wire rack.
4. Store in an airtight container at room temperature for up to 3 days.
5. Baked loaves can be wrapped then frozen for up to a few months. Just thaw at room temperature for a few hours before eating.

carrot, fresh squeezed carrot, sugar, vegetable oil, vanilla, baking soda, flour, salt, cinnamon, ground ginger, ground nutmeg, granola, raisins, coconut

Taken from tastykitchen.com/recipes/breads/granola-carrot-bread/ (may not work)