I make this recipe instead as a loaf with fresh, homegrown raspberries because we get an abundance of them in our yard. I cook at the same temperature as the recipe calls for but instead use a greased (with REAL crisco, not spray) loaf pan and bake for 50-55 minutes. Turns out great! The nice thing is you can then freeze them to have all year long. Just thaw unwrapped on the counter for an hour ang it is ready to eat. For an added treat, toast slices in the toaster oven and then slather on a thin amount of butter. Yum!
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I make this recipe instead as a loaf with fresh, homegrown raspberries because we get an...