Raspberry Tea Bread

1. 1

   preheat oven to 350.

2. 2

   puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.

3. 3

   place the eggs, oil, sugar in a bowl of an electric mixer.

4. 4

   Mix at medium speed for about 3 minute add the raspberry puree and blend well.

5. 5

   Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.

6. 6

   Scrape the dough into a buttered 9 by 5 inch loaf pan.

7. 7

   Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.

8. 8

   Cool for 30 minutes, remove from pan and cool completely on a wire rack.

9. 9

   Wrap tightly in plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.