Sweet Olive Oil Quick Bread
alt.bread.recipes/The Admiral

Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

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
1/2 cup unsulfured sultana raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts

Preheat oven to 350°F.

In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.

Toss the raisins in a little flour to coat them lightly. 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 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.