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Raspberry Bread


3 cups all-purpose flour
2 cups sugar
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 (20 oz.) pkg. frozen raspberries, thawed and juice reserved
4 eggs, beaten
1 cup vegetable oil

Preheat oven to 350 degrees. Mix flour, sugar, cinnamon, soda, and salt together. Mash raspberries well. Add eggs and oil. Combine with flour mixture. Mix well. (If batter appears too dry, add reserved juice or 1/4 cup milk.) Pour into 2 greased loaf pans. Bake 1 hour.

Hint:
Strawberries are a great substitute for the raspberries.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.