3-c bread

Yield: 1 Servings

Measure Ingredient
2 Beaten eggs
½ cup Oil
½ cup Milk
2½ cup Flour
1 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Salt
2 cups Shredded carrots (I use food processor)
1⅓ cup Shredded coconut
½ cup Chopped marischino cherries
½ cup Raisins
½ cup Chopped pecans (optional)

This recipe was given to my by Judy Burtner, who was Home Extension agent for Frederic Co. Virginia many years ago. She specifically called for this being baked in cans....

This is a different tea bread, and is exceptionally good. It freezes well.

Combine eggs, oil, and milk. Beat until well blended. Sift together the flour, sugar, baking powder, soda, cinnamon, and salt. Add to egg mixture, and stir until combined. Stir in the carrots, coconut, cherries, raisins, and pecans.

Turn into 4 greased/floured vegetable cans (like green beans come in). Bake at 350 degrees for 45-50 minutes. Let cool in can for about 5 minutes, then cool completely. Refrigerate until ready to use.

Note: a regular loaf pan may be used or 4-5 mini-loaf pans.

I'll bet this would be great done in the "jar".

Posted to EAT-L Digest 18 October 96 Date: Sat, 19 Oct 1996 18:02:59 EDT From: "Sharon H. Frye" <shfrye@...>

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