A hint of lemon, and fresh pressed olive oil, adds great flavor to this dense and moist bread.
Cooking Time: 55 Min Servings: 12
2 1/2 c unbleached all-purpose flour
2 teaspoons baking powder
1 c sugar
2 eggs, lightly beaten
3/4 c milk
1/2 c Olive Scene Butter Infused Olive Oil
1/2 c unsulfured sultana raisins
1/4 c pine nuts
grated zest of 1 lemon
unsalted butter for loaf pan
Preheat oven to 350°F.
In a mixing bowl, stir together flour, baking powder, and salt.
Stir in the sugar.
Add eggs, milk, and olive oil. Beat well.
Coat raisins lightly with flour.
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 at 350°F 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.