Carrot Cherry Bread

When I found myself with an abundant supply of baby carrots I bravely went beyond my carrot standbys (carrot bread and carrot cake) and tried a few new recipes. This yummy bread features a great combination of carrots, coconut and dried cherries. All the carrots keep the bread moist and since it makes several loaves, it's lovely to share one with a friend or freeze one for later.

You don't even need a mixer to whip this up! Just get a large mixing bowl and a good wooden spoon and you'll be on your way.

Combine the carrots and sugar, baking powder, baking soda and flour



then add the coconut.



In a large measuring cup, combine the milk, oil and eggs, and beat the eggs slightly. Add this to the carrot mixture.



Fold in the cherries - I chopped mine up a bit so there would be more pieces incorporated into the batter.



Divide the batter between three 7" loaf pans, or two 9" pans. (I only have 9" pans!)



Bake for 40-50 minutes or until the bread tests done. Cool in pans for 10 minutes then remove from the pans to cool completely on a wire rack.



There are more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Carrot Cherry Bread

3 eggs, lightly beaten
2 1/2 cups flour
2 cups grated carrots
1 1/2 cups flaked coconut
1 cup sugar
1/2 cup milk
1/2 cup vegetable oil
1 tsp. baking powder
1 tsp. baking soda
1/2 cup dried cherries

In a mixing bowl, combine the first nine ingredients; mix well. Fold in cherries. Spoon into three greased 7-1/2-in. x 3-3/4-in. x 2-1/4-in. loaf pans or two 9x5 pans.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center of the bread comes out clean. Cool in the pans for 10 minutes then remove from the pans and cool completely on a wire rack.