I want to show you various ways to use olive oil outside of for sauteeing or salad dressing. Here paired with lemon and pine nuts, it makes a satisfying loaf of quick bread for any occasion, any time of the day.
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
grated zest of 1 lemon
1/2 cup toasted pine nuts
2 teaspoons baking powder
pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup extra-virgin olive oil
grated zest of 1 lemon
1/2 cup toasted pine nuts
unsalted butter for loaf pan or bak-klene
Preheat oven to 350°F.
In a mixing bowl, stir together the flour, baking powder, and salt.
In a mixing bowl, stir together the flour, baking powder, and salt.
In a separe bowl mix the eggs, milk, lemon zest and olive oil, and beat well.
Prepare loaf pan by spraying with Bak-klene or butter and flouring it. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 45 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.
Prepare loaf pan by spraying with Bak-klene or butter and flouring it. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 45 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.
Alternatively - bake in a 9" round cake pan for 30 minutes.
Looks wonderful! One of my favorite muffins are olive oil muffin with orange and lemon zest. :)
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