Raspberry Pecan Sweetbread Recipe

  • 3 cup plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup granulated sugar
  • 3 eggs
  • 1-1/4 cup vegetable oil
  • 20 ounce frozen raspberries, thawed
  • 1-1/4 cup pecans, chopped

Preheat oven to 350 degrees. Measure flour, and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with soda, salt, and sugar. In an electric mixer, beat the eggs; then beat in the oil. Slowly add the flour mixture blend. Fold the raspberries and pecans in by hand. Prepare 2 loaf pans with Baker's Joy spray-oil; then pour the batter evenly in the pans. Bake in the preheated oven for 1 hour and 15 minutes or until done. Allow to cool 20 minutes before turning out of pans.