Recipe: Carrot-Coconut Bread (with maraschino cherries, raisins, and pecans) (1972)

CARROT-COCONUT BREAD

3 beaten eggs
1/2 cup oil
1/2 cup milk
2 1/2 cups sifted all-purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups shredded carrots
1 (3 1/2-oz.) can flaked coconut (1 1/3 cups)
1/2 cup chopped maraschino cherries
1/2 cup raisins
1/2 cup chopped pecans

In large bowl of electric mixer, place beaten eggs, oil and milk; combine well; set aside.

Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add all at one time to egg mixture and beat on medium speed until thoroughly mixed. Add carrots. coconut, cherries, raisins and pecans; beat just enough to blend. Pour into a greased and floured 9x5x3-inch loaf pan.

Bake in a 350 degree F oven for 55 to 60 minutes. Remove from pan and cool thoroughly. Wrap and refrigerate overnight or till ready to serve.

Makes 1 (9x5-inch) loaf
From: Recipelink.com
Source: Recipe booklet: Especially for you in '72, Public Service Company of Oklahoma, 1972