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Raspberry Tea Bread

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“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.”
1hr 10mins
1 loaf

Ingredients Nutrition


  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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