3-c bread
1 Servings
Ingredients
| Quantity | 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) |
Directions
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@...>