Sarah's Raspberries

They're Sarah's raspberries

Her new old house has a raspberry patch

She picks quarts per day!

She sent us home with two quarts when we left

after Lucy was born

We ate some plain for breakfast

They are so sweet

But I decided to do something else with them

Raspberry Tea Bread

Which made a good nosh for afternoon tea

Blue and white, of course

All Spode Blue Italian

There is nothing like tea and cake

It's a great bread for tea

And a great bread for breakfast

It's full of raspberry flavor!

And our late summer breakfast room bouquet?

marrigolds and sage

in a small blue and white Asiatic Pheasants creamer

The recipe from one of my favorites -- Anna Pump.

From her original Loaves and Fishes cookbook

It calls for frozen raspberries in syrup

But I used fresh -- 1 1/2 cups fresh equal 10 oz. frozen

And I added a little sugar -- just a bit

RASPBERRY TEA BREAD

One 10 ounce package frozen raspberries, thawed

2 eggs

1/2 c. plus 2 T. vegetable oil

1 cup sugar

1 1/2 c. flour

1 t. cinnamon

1 t. baking soda

Preheat oven to 350

Puree the raspberries along with their syrup in your food processor fitted with a metal blade until smooth.   Strain and discard the seeds.

Place the eggs, oil, and sugar in the bowl of an electric mixer.    Mix at medium speed for about 3 minutes.    Add the raspberry puree and blend well.    Add the flour, cinnamon and baking soda and mix the batter for about 1 minute at low speed.    Scrape the dough into a buttered 9 by 5 inch loaf pan.    Bake until 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.

Yields:   1 loaf

NOTE:   I like the fact that this can be made year round and is a simple bread to put together . . . and it goes so well with tea!

It's Tuesday and I'm joining:

Marty at A Stroll Thru Life for Inspire Me Tuesday

Sandi at Rose Chintz Cottage for Tea Time Tuesday

Bernideen for Tea In the Garden