Title: 3-C Bread
Yield: 1 Servings
2 Beaten eggs
1/2 c Oil
1/2 c Milk
2 1/2 c Flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
2 c Shredded carrots (I use food
1 1/3 c Shredded coconut
1/2 c Chopped marischino cherries
1/2 c Raisins
1/2 c 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,
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”