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

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

Directions
- 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.