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Berry Blitz Quick Bread

This bread has fruity flavor because of the raspberry puree, great to serve at breakfast or in the evening.

Total Time: 80 minutes

Servings: 10

Ingredients

1-½ cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

½ teaspoon baking soda

¾ to 1 cup frozen DOLE Raspberries thawed

¾ cup canola or vegetable oil

2 eggs

1 teaspoon grated lemon peel

Preheat oven to 350°F.
Combine flour, sugar, cinnamon and baking soda in large bowl.
Muddle or puree raspberries in a separate container.
Whisk together 3/4 cup raspberry, oil, eggs and lemon peel in medium bowl; add to flour mixture, and mix just until blended.
Pour batter in 9 x 5-inch loaf pan sprayed with cooking spray.
Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan and cool on wire rack.