This Vegan Maple Carrot Monkey Bread is by far the best bread I’ve made. Super tender, sweet, and light, all at the same time. With a crunchy crust on the outside, you’ll truly enjoy the inside’s gooeyness from the maple and brown sugar mixture that is infused within the bread’s layers. Completely dairy-free, gluten-free. YUM, indeed.
Typically, Monkey bread is made in a traditional bundt pan, however, I wanted to do things a bit different this time. Therefore, I chose to bake my monkey bread in a loaf pan so that it is a cross between Monkey Bread and Pull-Apart bread, which are both so delicious. Speaking of Pull-Apart bread, you definitely should check out my previous recipe for this APPLE CINNAMON CRUMBLE PULL APART BREAD. It’s something truly amazing and it’s FULL of apple flavor and spice! Perfect for these cold winter days.
Back to this Monkey bread—so, I didn’t want to go down the traditional route of a classic maple brown sugar monkey bread or cinnamon roll flavor, etc. Instead, I chose to experiment with carrots, so that I could create a semi-version of a Carrot Cake type of Monkey bread. And it worked! Paired with a sweetened Maple flavor, this Monkey bread is by far awesome! Plus, it’s completely dairy-free and vegan, so that’s added points in my book!
Originally, I wanted to make a nice glaze to pour over this bread, however, once I had a bite, I realized instantaneously that it didn’t need anything else. It’s that awesome by itself. Anything else would have taken away from the mellow sweetness of the bread.
As you can see, I LOVE subtle imperfections when it comes to crafting my recipes, therefore, I made my Monkey bread dough balls in inconsistent sizes to give it a bit of character. Rest assured, you can stick to rolling out small even-sized dough balls if preferred to ensure that it’s a much cleaner look. It’s all up to you! Per usual, the cook time was pretty standard for bread—about 35 minutes or so. Because it’s from scratch–using yeast, the rise time was a bit long, but if you’re like me, you’ll probably end up using the “rising time” at your own leisure, either cleaning up the previous mess from the beginning stages OR taking that time to relax and chill. Either way, the first hour goes by pretty quickly when you’re busy.
While you wait, you can also check out another delicious Vegan sweet treat:
Vegan Maple Carrot Monkey Bread
For the Dough:
- 2 Tbsps vegan butter, melted
- 1 cup coconut milk, warm (Can also use other Non-Dairy milks)
- 1/4 cup pure cane sugar
- 1 packet instant dry active yeast
- 2 1/2 cups grated carrots
- 3 1/4 cups organic all-purpose flour (I used Bob's Red Mill)
- 2 tsps sea salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 cup pure cane sugar
- 1 cup organic brown sugar
- 1/2 cup vegan butter, melted
- 1/2 cup organic maple syrup
Butter a standard sized loaf pan with vegan butter OR line with parchment paper (if preferred).
In a medium bowl, whisk together the coconut milk, water, melted vegan butter, pure cane sugar, and yeast. Set aside and let the yeast activate. **NOTE: Ensure that the milk and butter mixture is WARM and NOT too hot; tis kills the yeast. Mixture should begin to "foam" after a few minutes of yeast activating.**
In the bowl of an stand mixer ( fitted with dough hook), add the flour, grated carrots, and sea salt together and mix slowly for 1 minute. Then turn the mixer's speed to low and slowly add the milk mixture. After everything is well incorporated, increase the speed to medium and mix until the dough is elastic-like, 6 to 7 minutes. **If you think the dough is too wet OR sticky , add 2 Tbsps of flour at a time and mix until the dough comes together. **Dough may still be a bit sticky, but you should be able to pick it up and form a ball** .
Next, lightly coat a large bowl with vegetable oil or olive oil and place the dough ball in the bowl and turn dough around in bowl to coat lightly with the oil. Cover the bowl with plastic wrap and let the dough rise until doubled (1 hour). **Best if left in on a WARM surface**
Meanwhile, mix together the pure cane sugar, nutmeg, and cinnamon in a small bowl.
Once dough has fully risen, remove it from the bowl and place on a lightly floured surface. Grab a small piece of dough and roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a rough ball-shape). Next, roll the dough ball in the sugar mixture and then layer the balls in the loaf pan, stacking them tightly together.
Repeat until all dough is rolled into balls.
Cover everything in the loaf pan with plastic wrap and let rise AGAIN in a warm place for about 20 minutes. Preheat oven to 400 degrees Fahrenheit.
Meanwhile, place the vegan butter, brown sugar, and maple syrup in a microwavable small bowl and heat for 1 minute (or until butter is melted) and whisk until well combined. NOTE: **Mixture should be thick**
Pour mixture evenly over top of the dough (and in between each dough ball) in the loaf pan.
Bake Monkey bread for 35-45 minutes or until a toothpick OR knife inserted into the dough comes out clean.
Once done, remove bread from the oven and let it cool for 10 minutes. Remove bread from loaf pan, drizzle with 1 Tbsp of maple syrup (optional), break apart, and enjoy! Bon Appetite.
Can be stored in a tightly closed container or cake stand (w/ lid) for about 1 week.
Vegan Maple Carrot Monkey Bread anyone?