Vegan Maple Carrot Monkey Bread

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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.

Prep Time10

Cook Time45

Rise Time:40

Total Time1 35

Course: Breakfast, Dessert

Keyword: baked, bread, breakfast, brioche, brunch, carrot cake, carrots, classic, dairy-free, dessert, easy, fall recipe, fluffy, healthy, homemade, monkey bread, plant-based, southern, sweet, vegan

Servings: servings

Calories: 608kcal

Author: Shanika

Ingredients

For the Dough:

3 ¼ cups organic all-purpose flour (I use Bob's Red Mill)
1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
¼ cup organic pure cane sugar + 1 Tbsp
½ teaspoon sea salt
2 cups grated organic carrots
2 Tbsps vegan butter, melted (I use Earth's Balance)
1 cup coconut milk, warm (You can use your fave plant-based milk)
2 Tbsps WARM water

Sugar Coating:

½ cup pure cane sugar
1 tablespoon cinnamon
1 teaspoon nutmeg

Glaze Topping:

1 cup organic brown sugar (I use Sugar in the Raw)
½ cup vegan butter, melted (I use Earth's Balance)
½ cup pure maple syrup

US Customary - Metric

Instructions

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; it kills the yeast. Mixture should begin to "foam" after a few minutes of yeast activating.**
In the bowl of an electric stand mixer (fitted with a 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 slightly for 30 minutes. **Best if left in on a WARM surface**
Meanwhile, mix together the 'Sugar Coating Ingredients': 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 has been rolled into balls.
Cover everything in the loaf pan with plastic wrap and let rise AGAIN in a warm place for about 5-10 minutes.
Meanwhile, place the 'Glaze Topping Ingredients': 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**
Preheat oven to 350 degrees Fahrenheit.
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 COMPLETELY. Remove bread from loaf pan, drizzle with 1 tablespoon of maple syrup (optional), break apart, and enjoy!
Bon Appetite.

Notes

STORAGE: Monkey Bread is best if eaten within the same day. However, leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 1 day. Fresh for up to 3-4 days in the Refrigerator.

RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

Nutrition