Directions

1. Preheat oven to 350°F.
2. Combine flour, sugar, cinnamon and baking soda in large bowl.
3. Muddle or puree raspberries in a separate container. 
4. Whisk together 3/4 cup raspberry, oil, eggs and lemon peel in medium bowl; add to flour mixture, and mix just until blended.
5. Pour batter in 9 x 5-inch loaf pan sprayed with cooking spray.
6. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan and cool on wire rack.