3 C Bread Recipe
3 C Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This sweet bread features carrots, coconut and cherries. That tasty combination ensures each loaf is a welcome gift!
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 cups shredded carrots
  • 1-1/2 cups sweetened shredded coconut
  • 1/2 cup candied cherries, quartered
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4x3x2-in. loaf pans.
Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 4 mini loaves.
Originally published as 3 C Bread in Country Woman Christmas Annual 2001, p45

Nutritional Facts

1 slice: 243 calories, 11g fat (3g saturated fat), 33mg cholesterol, 181mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 3g protein.

  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 cups shredded carrots
  • 1-1/2 cups sweetened shredded coconut
  • 1/2 cup candied cherries, quartered
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4x3x2-in. loaf pans.
  2. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 4 mini loaves.
Originally published as 3 C Bread in Country Woman Christmas Annual 2001, p45

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Jmamazuck User ID: 7444891 31797
Reviewed Oct. 15, 2013

"I used Macadamia nuts instead of pecans used a bit less oil because the nuts are not as dry. As pecans and it was great"

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