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3 Cup Bread
Nb persons: 0
Yield: 4 mini loaves
Preparation time:
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| 3 Cup | Bread |
| For 4 mini loaves | |
| 3 C | Bread Recipe |
| Prep: 10 min. Bake: 40 min. + cooling Yield: 20 Servings 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 | flaked 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 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted near 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. Nutritional Facts 1 serving (1 slice) equals 243 calories, 11 g fat (3 g saturated fat), 33 mg cholesterol, 181 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein. TOPPING: | |
| 3/4 cup | brown sugar |
| 3/4 cup | flour |
| 3 tablespoons | butter |
| margarine, alternative | |
| 2 teaspoons | cinnamon |
| 1/2 cup | chopped pecans, chopped medium fine |
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