MORNING GLORY BREAD

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 3/4 cup canola oil
• 3 large eggs
• 3/4 cup buttermilk
• 2 tsp vanilla
• 2 cups shredded carrots
• 1 can (8 oz/227 mL) crushed pineapple, drained
• 1 1/4 cups sweetened medium coconut
• 1 cup chopped pecans

Directions

1. Preheat oven to 350°F.
2. Combine flour, baking soda, cinnamon and salt in a bowl; set aside.
3. Whisk together sugar and oil in a large bowl. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla until blended. Stir in carrots and pineapple.
4. Add wet ingredients to dry ingredients just until blended. Fold in coconut and pecans.
5. Spoon batter evenly into two greased 8 1/2 x 4 1/2 inch loaf pans.
6. Bake until a cake tester inserted in centre comes out clean, about 65 - 70 minutes. Cool in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen for up to 1 month.