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Sweet Olive Oil Quick Bread

Posted on | August 24, 2010 | 9 Comments



Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with fresh fruit and a cup of fluffy cappuccino.

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup extra-virgin olive oil
1/2 cup raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts

Preheat oven to 350°F.
In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.
Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.
Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 minutes, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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9 Responses to “Sweet Olive Oil Quick Bread”

  1. Gourmantic
    August 25th, 2010 @ 12:12 am

    Sounds like it would be delicious toasted as well! I like the pine nuts in it. They’d give it a nice little crunch.

  2. Debi Lander
    August 25th, 2010 @ 6:08 am

    Never made a quick bread with olive oil. Looks so good I hope to try it soon.

  3. Jen
    August 25th, 2010 @ 7:23 am

    That sounds delicious. I wonder how it would do in the breadmaker?

  4. Nicole
    August 25th, 2010 @ 8:02 am

    Lemon and pinenuts and olive oil – sounds yummy!

  5. jessiev
    August 25th, 2010 @ 8:33 am

    oh, this looks SOOO good. i love that there is olive oil in it . delicious! we’ll make this this week, i am sure. thanks for the recipe!

  6. Marina K. Villatoro
    August 25th, 2010 @ 9:06 am

    I love olive oil and I loved you recipe. It’s so yummy!

  7. Wanderluster
    August 25th, 2010 @ 11:02 am

    Fantastic alternative to coffee cake or a muffin — yum!

  8. Heather on her travels
    August 25th, 2010 @ 12:40 pm

    I wonder whether extra virgin would give it too strong a flavour of the olives, sometimes it’s better to use a milder olive oil

  9. Nancie
    August 31st, 2010 @ 4:09 pm

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