Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

From the Loaves and Fishes Cookbook - posted as a treat for British teatime for Zaar World Tour III. This makes a nice moist loaf that was surprisingly mild-tasting. However, I used fresh raspberries rather than frozen in syrup, which may have made a difference in the intensity of raspberry flavoring (I also was a bit shy of 10 oz.) It baked up a nice deep shade of brown rather than reddish. It has a nice texture and is not overly sweet. I sprinkled it with powdered sugar; I think it would be good with a bit of a glaze as well, maybe even white chocolate.

Ingredients Nutrition


  1. preheat oven to 350.
  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. place the eggs, oil, sugar in a bowl of an electric mixer.
  4. Mix at medium speed for about 3 minute add the raspberry puree and blend well.
  5. Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
  6. Scrape the dough into a buttered 9 by 5 inch loaf pan.
  7. Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
  8. Cool for 30 minutes, remove from pan and cool completely on a wire rack.
  9. Wrap tightly in plastic wrap.


Most Helpful

i can't believe i had never reviewed this recipe, sorrry. i love it! i substitute self rising flour for the flour/baking soda and the bread is always delicious and moist.

mandabears July 16, 2007

Very flavorful, but light tea bread. I used 2/3 cup Splenda and 1/3 cup sugar. I am going to try it again with some blackberries I have in the freezer. some toasted hazelnuts would be a nice addition. Thanks for posting this keeper!

Outta Here July 15, 2007

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