When I was a little girl growing up we would visit my grandmother. Every time we visited she made homemade desserts for every meal. When we arrived she would have fresh warm cinnamon rolls, holiday bread and vanilla cake with chocolate icing...The kind of icing that is cooked and has the grit of sugar melting in your mouth. Only someone my age and older can appreciate the proof of homemade chocolate icing.

This recipe has not been altered to share. I do alter a few things my self though and I will share that with you eventually. One thing I do change...the flour. I grind my own soft white wheat berries and then sift it to 60%. When using fresh ground flour, there is an adjustment to the measurement. For every cup of flour I add two tablespoons more. My choice of oil is avocado oil. Be sure to drain your pineapple as much as possible.   

Holiday bread, as we call it in our family, has become a traditional favorite.  There are three main dishes we have every Thanksgiving: my grandmothers old fashioned homemade dressing, purple hull peas and holiday bread. If you decide to bake our Holiday Bread, let us know how you like it. We think it will become apart of your family traditions.

Marie Hazel's Holiday Bread

Cream Together
3 Cups Sugar

3 Eggs

1 Cup Oil

Sift Dry Ingredients Together

3 Cups Flour

1Tsp. Salt

1 Tsp. Cinnamon

1 Tsp. Baking Soda

Rest of the Ingredients

1/2 Can Coconut

1 Cup Grated Carrots

1 Small Can Crushed Pineapple-drained

1 Tsp. Vanilla

1 Cup Chopped Pecans

Add to the cream mixture coconut, pineapple and flavoring-add flour mixture and add nuts. 

Pour all together into a greased pan. Bake at 350 degrees for 1 hour or until done. 

Sidenote: Let your bread completely cool before turning it out of the pan. I may have learned this the hard way...or not.