This recipe is from "Top Nosh" - and was submitted by Elaine Natkins

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons butter or margarine, room temperature
1-1/2 cups sugar
3 large eggs
2 teaspoons vanilla
2/3 cup milk
1-1/2 cups coarsely chopped fresh or frozen cranberries (6-ounces)
1 cup pecans, coarsely chopped
1 cup flaked coconut

Preheat oven to 350 degrees. Grease two 8 x 3-3/4 x 2-1/2-inch foil loaf pans.

Mix flour, baking powder and salt.

In large bowl beat butter, sugar, eggs and vanilla until well blended.

With mixer on low speed, add flour mix in 3 additions alternately with mik, beating just to blend after each. Stir in cranberries, pecans and coconut. Turn into pans and smooth tops.

Bake 1 hour and 25 minutes or until tester comes out clean. Cool completely on rack. Wrap securely in foil. Store at room temperature or in refrigerator up to 2 weeks.

Makes 2 loaves