Coconut-Cherry-Carrot Bread

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg or mace
• 1/4 teaspoon salt
• 3 beaten eggs
• 1/2 cup cooking oil
• 1/2 cup milk
• 2 cups finely shredded carrots
• 5 1/2 ounce can (1/2 cups) flaked coconut
• 1/2 cup chopped, well-drained maraschino cherries

Instructions

1. In a bowl combine flour, sugar, baking powder, baking soda, nutmeg or mace, and salt.
2. In another bowl combine beaten eggs, cooking oil, and milk. Add to flour mixture; mix well.
3. Stir in shredded carrots, flaked coconut, and chopped maraschino cherries.
4. Grease two 7x3x2 1/2-inch, four 5x3x2-inch, or six 4x2 1/2x1 1/2-inch loaf pans; pour batter into pans.
5. Bake in a 350° oven for 35 to 50 minutes or till a toothpick inserted near center comes out clean.
6. Cool in pan 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap; store overnight before slicing.