Carrot Bread

Carrot Bread

2 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg or mace
1/4 tsp. salt
3 eggs
1/2 c. cooking oil
1/2 c. milk
2 c. finely shredded carrots
1/2 c. crushed pineapple
1/2 c. maraschino cherries, chopped & well drained

In a bowl, combine flour, sugar, baking powder, baking soda, ground nutmeg or mace, and salt. In another bowl combine eggs, cooking oil and milk. Add to flour mixture; mix well. Stir in carrots, pineapple and maraschino cherries.
Grease two 7 1/2 x 3 1/2 x 2 inch, or four 5 1/2 x 3 x 2 inch or six 4 1/2 x 2 1/2 x 1 1/2 inch loaf pans. Pour batter into pans. Bake in a 350 degree oven for 40-50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap, store overnight before slicing.