Harvest Bread

Taken from January 2006 Bon Appetit's RSVP section. Rich and delicious. I think I would try to cut down on the oil somewhat by substituting applesauce for about half the oil.

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 2  cups flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2  cups sugar
• 3⁄4 cup  vegetable oil
• 3⁄4 cup buttermilk
• 3  large eggs
• 2  teaspoons vanilla
• 2  cups  grated carrots
• 7  ounces sweetened flaked coconut
• 1  cup  chopped walnuts
• 8 1⁄4 ounces  crushed pineapple in syrup, drained

Directions

1. Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
2. Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
3. Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
4. Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
5. Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.