Raspberry Tea Bread

70 mins (prep 20, cooking 50)
7 ingredients
1 servings
From the Loaves and Fishes Cookbook - posted as a treat for British teatime for Zaar World Tour III. This makes a nice moist loaf that was surprisingly mild-tasting. However, I used fresh raspberries rather than frozen in syrup, which may have made a difference in the intensity of raspberry flavoring (I also was a bit shy of 10 oz.) It baked up a nice deep shade of brown rather than reddish. It has a nice texture and is not overly sweet. I sprinkled it with powdered sugar; I think it would be good with a bit of a glaze as well, maybe even white chocolate.

Categories:  quick-breads , fruit , breads , <-4-hours , raspberries , time-to-make , berries ,
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Serving Size (875.18 g)
Servings 1
Amount per Serving
Calories 2988.74 Calories from Fat 1388.25
% Daily Value *
Total Fat 154.25g 237.32%
Saturated Fat 11.82g 59.11%
Trans Fat 3.81g %
Cholesterol 0.0mg 0.0%
Sodium 1267.62mg 52.82%
Total Carbohydrate 402.04g 134.01%
Dietary Fiber 39.07 g 156.27%
Sugars 249.45 g %
Protein 27.28g 54.57%
Vitamin A 117.43IU% Vitamin C 74.38mg%
Calcium 160.49mg% Iron 8.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
syrup, light