Raspberry Cocoa Quick Bread
Preheat oven to 350 F. Spray an 8 x 8" square or 8" round cake pan with non-stick spray.
Combine the dry ingredients and mix well:
2 cups flour
1/4 cup sugar
1/4 cup cocoa
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
Combine liquid ingredients separately:
1 and 1/4 cups hot water (tap water hot, not boiling)
1 Tbs. + 1 tsp. white vinegar
1 tsp. vanilla extract
1 (10 ounce) jar Polaner All-Fruit, in Raspberry flavor
When the oven reaches temp., add the liquid ingredients all at once to the dry ingredients. Mix quickly with a spoon, and do not over-mix. Put half the batter into the pan; spread evenly. Spoon about 3/4 of the jar of Polaner Raspberry fruit spread onto the batter. Put it on evenly, but don't try to spread it around. Put the rest of the batter on top of the fruit and spread gently and evenly to cover. Bake 25 minutes -- toothpick test for doneness. Leave the bread in the pan and put the pan on a rack to cool. Remove the last 1/4 jar of fruit spread, put in a bowl, and microwave 30 seconds or so to melt. Pour this melted spread over the warm bread to glaze. Let the bread cool completely before cutting.
Recipe by Jan Tzinski
Note from Jan: A couple of changes that apply to all the recipes:
(1)Bake at 350 F.
(2)liquid can be lukewarm soymilk, ricemilk, juice, or water
(3)Just add the vinegar to the liquid; no need to "sour" anything.