Raspberry Tea Bread

Name: Raspberry Tea Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 (10 ounce) package frozen raspberries in light syrup, thawed; 2 eggs; 1/2 cup vegetable oil, plus; 2 tablespoons vegetable oil; 1 cup sugar; 1 1/2 cups flour; 1 teaspoon cinnamon; 1 teaspoon baking soda

(2)

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.

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READY IN: 1hr 10mins

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

1

(10 ounce) package frozen raspberries in light syrup, thawed
2

eggs
¹⁄₂

cup vegetable oil, plus
2

tablespoons vegetable oil
1

cup sugar
1 ¹⁄₂

cups flour
1

teaspoon cinnamon
1

teaspoon baking soda

DIRECTIONS

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

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