This orange-scented quick bread couldn’t get any tastier—a moist center, perfectly sweet, and studded with orange zest and a topping of buttery walnuts. And even better, the butter has been replaced by an orange olive oil! (Nothing against butter of course, but isn’t it nice to have a more heart healthy bread in your recipe collection?) Non-flavored olive oil would work in this recipe as well, but I suggest you add a bit of fresh orange juice in addition to the orange zest if you plan to omit the orange-scented oil. This delicious bread is wonderful with a dollop of Greek yogurt on the side, and either warm cup of tea or a smooth cup of dark coffee.
The dry ingredients mixed in one bowl and the wet ingredients in another
The loaf pan filled and the bread ready to be baked
Warm bread served with a dollop of Greek yogurt and a cup of your favorite coffee
(To view this recipe, click on the blue title of the blog post above*)
Orange Olive Oil Cake with Walnuts
Ingredients:
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- pinch salt
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 3/4 cup 2% milk
- 1/2 cup orange flavored extra-virgin olive oil
- Grated zest of 1 orange (approximately 1 Tablespoon)
- Olive oil spray, for the loaf pan
- 1/4 cup walnuts, chopped
Directions:
- Preheat the oven to 350 degrees. Coat the bottom and sides of a loaf pan with an olive oil cooking spray.
- In a mixing bowl combine the flour, baking powder and salt. Whisk to combine. In a second mixing bowl combine the eggs, sugar, milk, olive oil and orange zest. Whisk together to combine. Gradually add the dry ingredients into the wet ingredients, stirring until smooth.
- Pour the batter in to the prepared loaf pan and top with the chopped walnuts. Bake in the preheated oven for 55 minutes, or until the bread is set and the middle cooked through when tested with a toothpick.
Tagged: breakfast, cake, olive oil, orange, orange olive oil, quick bread, tea cake, walnuts
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