Three-C Bread

As you know, we like quick breads.  They are often a more nutritious dessert or coffee-time choice, as in this recipe, from Better Homes and Gardens All-time Favorite Bread Recipes, with plenty of added carrots and coconut and less sugar and fats than most cookies or other sweets.  Don’t forget, as I almost did, to add the sugar to the dry ingredients!
This recipe is one where you want to prepare the grated carrots (I used my food processor for that), coconut and cherries, then beat the liquids together, and then simply weigh and measure the dry ingredients into a BIG bowl.  Stir in the liquids, add the goodies, and pour in the prepared pan.  
I usually only grease the sides of the pan up about an inch from the bottom, to prevent those “hard shoulders” common in quick breads.  You can line your greased pan with parchment and grease it the same way to make getting it out of the pan a little easier. Start by preheating your oven while you mix up your bread.
I couldn’t get enough 20 ounce cans together, so I made it in a loaf pan.  I believe the recipe’s times for those pans were reversed; I changed them here, after baking the recipe.  Check with a toothpick test 10 minutes or so before the end of the time – if it comes out clean, you’re done!                   
                              Three-C Bread
  2 ½       Cups  Flour, All-purpose -- 11 1/4 ounces
  1           Cup  Sugar -- 7 ounces
  1           Teaspoon  Baking Powder
  1           Teaspoon  Baking Soda
     ½       Teaspoon  Ground Mace -- or nutmeg
     ½       Teaspoon  Salt
  3           Large  Eggs -- beaten
     ½       Cup  Salad Oil
     ½       Cup  Milk
  2           Cups  Carrots -- shredded (about 8 ounces)
  1 1/3   Cups  Coconut -- flaked (5 1/2-6 ounces)
     ½       Cup  Maraschino Cherries -- drained, chopped (3 1/2 ounces)
In mixing bowl stir together flour, sugar, baking powder, baking soda, mace and salt.   Combine eggs, oil and milk.  Add to dry ingredients; mix well.  Stir in shredded carrots, coconut and cherries. 
Pour into 3 greased 21-ounce cans.  Bake in 350° oven for 45-50 minutes.  (Or pour batter into one greased 9x5x3" loaf pan and bake in 350° oven for 1-1/4 hours) or until toothpick comes out clean.
Cool in pan or cans for 10 minutes.  Remove from pans and cool completely on wire rack.  Wrap and store overnight before slicing.
Yield:  "Three  21 Ounce Cans" or one large 9 x 5” loaf.
2012 Cost:  $2.89 per loaf

1 comment:

  1. Sounds yummy. The shoulder thing happens to me a lot. I'll try your tip. Thanks for mentioning it!


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