By JulieVR
This warm, not-too-sweet loaf is perfect for winter; flavored with citrus and woody rosemary, extra-virgin olive oil keeps it moist while adding a savory edge. The recipe doubles (even triples) well, making it perfect to bake as gifts – I buy disposable loaf pans from the dollar store to keep in the house, for those times I want to bring a little something to work or a sick neighbour. Orange and olive oil loaf with rosemary is perfect for nibbling with tea or coffee, or as an after-school snack on a chilly day.
Some more interesting posts:
Simple Banana Bread Mini Muffins
Orange & Olive Oil Quickbread with Rosemary
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup milk
- 1/2 cup extra-virgin olive oil
- grated zest of an orange or lemon
- 2 sprigs fresh rosemary
Directions
- Preheat oven to 350°F.
- In a large bowl, stir together the flour, sugar, baking powder and salt. In another bowl, whisk together the eggs, milk, olive oil and zest.
- Finely chop the leaves of one of the sprigs of rosemary and add it to the dry ingredients along with the wet ingredients; stir just until combined. Pour into a buttered loaf pan and place the other sprig of rosemary on top.
- Bake for 1 hour, or until the top is springy to the touch. Let cool for a few minutes, then transfer to a wire rack. Makes 1 loaf.
