Raspberry Tea Bread

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.

Steps

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.

Ingredients

frozen raspberries in light syrup, eggs, vegetable oil, sugar, flour, cinnamon, baking soda