"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Three "C" Bread Recipe

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This recipe for Three "C" Bread, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


3 eggs, beaten
1/2 c. cooking oil
1/2 c. milk
2-1/2 c. all-purpose flour, sifted
1 (3-1/2 oz.) can (1-1/3 c.) flaked coconut
1 c. granulated sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 c. chopped pecans or walnuts
1 tsp. ground cinnamon
1/2 tsp. salt
2 c. carrots, shredded
1/2 c. maraschino cherries, snipped or cut into pieces
1/2 c. golden raisins

Preheat oven to 350. Grease and flour a 9"x5" loaf pan.

Combine eggs, oil and milk; mixing well.
In a large bow, sift together flour, sugar, baking powder, baking soda, cinnamon and salt.
Add sifted dry ingredients to egg mixture; mix just until thoroughly combined.
Stir in carrots, coconut, cherries, raisins and nuts.
Bake in 350 oven, in a 9"x5" greased and floured loaf pan, for 55-60 minutes.

Baking pan options:
1. Bake in 4 well greased and floured 16 oz. fruit or vegetable cans for 45-50 minutes.
2. Bake in mini-loaf foil pans; put 1 c. batter into each pan; bake 55-60 minutes; recipe will make 5 mini-loaves.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
This is a fruit cake type loaf that is not made with the traditional candied fruits.




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