Zutaten für Raspberry Tea Bread
- 1 cup fresh raspberries, plus 2 tablespoons raspberry juice
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
- 1 teaspoon milk
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Zubereitung von Raspberry Tea Bread
- Preheat oven to 350°F (175°C).
- Puree 1 cup fresh raspberries with 2 tablespoons of their juice in a food processor until smooth.
- Strain the puree through a fine-mesh sieve to remove seeds.
- In a large bowl, cream together 2 large eggs, 1/2 cup vegetable oil, and 1 cup granulated sugar using an electric mixer on medium speed for 3 minutes.
- Add the raspberry puree and mix well.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed for 1 minute, until just combined.
- Pour the batter into a greased and floured 9x5 inch loaf pan.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a white chocolate glaze before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
1051g
Fat
105g
Carbs
139g
