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Orange & Olive Oil Quickbread with Rosemary

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.

Orange & Olive Oil Quickbread with Rosemary

Adapted from Epicurious

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

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.

You can find Julie’s recipes and ideas at her blog, Dinner with Julie. You can also join her on Facebook, Twitter and Pinterest, or find more of her posts at the Family Kitchen.

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