Winter Fruited Carrot Bread

2 1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup dried cranberries 1/3 cup shredded coconut1 1/4 cups sugar 1/3 cup vegetable oil2 large eggs 1/3 cup unsweetened applesauce 1/3 cup crushed pineapple, drained1 cup shredded carrotsHeat oven to 350 degrees. Grease bottom of two 5-by-9-inch loaf pans.In small bowl, stir together flour, baking powder, soda, salt, cranberries and coconut. Set aside.In large bowl, whisk together sugar, oil, eggs, applesauce and pineapple. Scrape bowl well. Add flour mixture and stir gently until incorporated. Batter will be thick. Fold in carrots; scraping bowl well, but do not over mix.Spoon batter into pans and bake 30-35 minutes until tester inserted at center comes out clean. Cool 10 minutes in pans. Run thin spatula or knife around sides. Turn out of pans and cool on rack for 30 minutes before slicing.Store bread tightly wrapped at room temperature for two to three days.Serves 18.Baking hint: Substitute 1/2 cup golden or dark seedless raisins for the cranberries.Nutrition values per serving: 178 calories, 5 g fat (1 g saturated), 30 g carbohydrates, 1 g fiber, 3 g protein, 24 mg cholesterol, 199 mg sodium.