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| Raspberry Bread |
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1 package (10 ounces) frozen raspberries, thawed, reserving liquid
2 tablespoons raspberry jam 2 eggs ¾ cup oil 1 ½ cups flour ½ teaspoon baking soda Dash of salt 1 cup sugar 1 ½ teaspoons cinnamon |
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Put the raspberries, with their liquid, and the raspberry jam in a blender. Pulse until smooth. Set aside.
In a bowl, combine the flour, sugar, cinnamon and baking soda. Add the egg, oil and raspberry puree. Stir until well blended. Pour into a greased loaf pan. Bake at 350 degrees F about 55 minutes. Remove from oven and let cool about 15 minutes before removing from pan. |
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| Perfect as a snack or for breakfast! | ||