(12.13.09) Cranberry Carrot Bread

Adapted from the Wycliffe Cookbook

Combine:
2 cups of sugar
1 cup of oil

Beat in:
4 eggs

Combine and add:
2 cups of flour (variation: use wheat flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinammon
1 teaspoon salt

Add and mix:
3 cups of grated carrots
1 cup of cranberries (dried, frozen, or fresh)

Bake in a greased and floured 9x13 pan at 350 F for 45 minutes.

Serve with cream cheese or a white cheese.

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