Very healthy bread--kids even like it.

Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

127.4 calories; 1.9 g protein; 17.7 g carbohydrates; 15.8 mg cholesterol; 102.9 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2003
I made it for a church social and everyone loved it. Read More
(10)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2003
I made it for a church social and everyone loved it. Read More
(10)
Rating: 4 stars
04/11/2003
I made it for a church social and everyone loved it. Read More
(10)
Rating: 4 stars
01/15/2009
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. Read More
(2)
Advertisement
Rating: 4 stars
02/15/2013
I had a small bit of pineapple juice leftover from another recipe and used it for part of the milk. I also used reconstituted dried cherries instead of maraschino cherries. I did not sift the flour. I baked the loaves in 4 small foil loaf pans which worked fine. The bread seems a little dry to me but is tasty. I don't know if I'd ever make it again but I'm happy I tried this recipe. Thanks. Read More
(1)