Raspberry Tea Bread - cooking recipe

Ingredients

1 (10 ounce) package frozen raspberries in light syrup, thawed
2 eggs
1/2 cup vegetable oil, plus
2 tablespoons vegetable oil
1 cup sugar
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda

Preparation

preheat oven to 350.
puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.
place the eggs, oil, sugar in a bowl of an electric mixer.
Mix at medium speed for about 3 minute add the raspberry puree and blend well.
Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
Scrape the dough into a buttered 9 by 5 inch loaf pan.
Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Cool for 30 minutes, remove from pan and cool completely on a wire rack.
Wrap tightly in plastic wrap.