Raspberry Tea Bread

READY IN: 1hr 10mins
Recipe by pattikay in L.A.

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.

Top Review by mandabears

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.

Ingredients Nutrition

Directions

  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.

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