Raspberry Tea Bread

Directions

1. 1
   preheat oven to 350.
2. 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. 3
   place the eggs, oil, sugar in a bowl of an electric mixer.
4. 4
   Mix at medium speed for about 3 minute add the raspberry puree and blend well.
5. 5
   Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
6. 6
   Scrape the dough into a buttered 9 by 5 inch loaf pan.
7. 7
   Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
8. 8
   Cool for 30 minutes, remove from pan and cool completely on a wire rack.
9. 9
   Wrap tightly in plastic wrap.