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Thursday, September 9, 2010

Summer Raspberry Bread

Raspberries are one of my favorite berries...I like them fresh, frozen, in jam or in a salad...I just love them. I have a big patch of raspberries in my back yard. We usually end up getting GALLONS of them during harvest time...way more than we can eat all at once. We eat some, but I usually end up freezing a good part of them or making freezer jam with them. I found this recipe and thought I would give it a try...but I never guessed that it would be so amazing. I love it, my kids love it and most of all, my hubby loves it. I made 4 loaves and they were gone before I had time to even put some away (you know..."hide it for another day"?!) We ate if for breakfast, for snacks and just whenever we walked by the plate of it sitting on the counter. Next time I think I will drizzle a little "glaze" over the top....just to make it that much better.

Summer Raspberry Bread

2 (10 oz packages) frozen raspberries, thawed and undrained
2 T. raspberry OR strawberry jam
4 eggs
1 1/2 c. oil
3 c. flour
2 c. sugar
2 t. cinnamon
1 t. baking soda
1 t. vanilla

Preheat oven to 350 degrees. Spray 2 loaf pans with cooking spray. Set aside.

In a blender, puree raspberries and jam. Whisk together eggs and oil. In a large bowl put all dry ingredients together and whisk. Pour egg mixture, as well as raspberry mixture, into dry ingredients. Mix all ingredient together  until well blended.  Pour batter into prepared pans. Bake for 50-60 minutes (mine took 50...just watch yours) or until wooden toothpick inserted into the center comes out clean. Allow to sit 10 minutes to cool before removing from the pans. Cool completely before storing in plastic bags or wrapping in plastic wrap. 

Happy Cooking~

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