Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

To try.

Ingredients Nutrition


  1. Preheat oven to 350~.
  2. Grease a 9 X 5 X 3 inch loaf pan; set aside.
  3. In blender puree raspberries and jam.
  4. In small bowl, whisk together the eggs and oil.
  5. In large mixing bowl combine flour, sugar, cinnamon, and baking soda.
  6. Make a well in center and pour egg mixture and raspberry puree into well.
  7. Mix ingredients together, blending well and pour batter into prepared loaf pan.
  8. Bake for 50 - 60 minutes or until wooden toothpick inserted in center comes out clean.
  9. Allow to stand for 10 minutes before removing from pan.
  10. Cool completely on wire rack before wrapping to store.
Most Helpful

5 5

I guess my other review never went through... Really good bread with lots of raspberry flavor. It disappeared quickly! It was very easy to make too. This will be a regular around here. Thanks.

5 5

Made this as mini muffins--baked at 350 for 10 minutes. Very light, but I used a raspberry sauce that I made this summer and froze, so am not sure it was equivalent to a 10 oz package of frozen berries. I made the sauce with jam but cooked it. Still held together well and are very tasty. Can't wait to share them at church tomorrow.