Raspberry Tea Bread

READY IN: 1hr 10mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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