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Original recipe yields 36 servings (4 small loaves)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans.
- Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 127 calories; 5.7 17.7 1.9 16 103 Full nutrition
ReviewsRead all reviews 3
I made this just before Christmas, froze the two loaves, and just took them out now. I really like this recipe, as it is a good moist bread.