Raspberry Bread
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 (3 oz) package of red Jello
Stir together and make well in center. Set aside.
In a blender add
3 eggs (no shells)
2 c. raspberries (fresh or frozen)
1 medum banana
3/4 c. of oil
Puree together in blender. Then stir into dry ingredients until combined. Pour batter into two greesed and floured loaf pans. Bake at 375 degrees for 40- 45 minutes. Place on racks to cool. Remove loaves from pans once they are cooled.
This is the type of bread that is best the next day or put it in the freezer for better results. Thaw it out and wow the flavor just gets better.