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Olive Fruit Bread
A breakfast treat for any time of the day
2 1/2 cups plain flour
2 teaspoons baking powder
2/3 cup caster sugar
2/3 cup mixed dried fruit
2 teaspoons grated lemon rind
3/4 cup milk
1/2 cup Clackline Valley Extra Virgin Olive Oil
2 eggs, beaten
1/4 cup pine nuts
Time required: 1 hour 20 minutes
Serves: 6-8 people
Sift flour and baking powder into a bowl.
Stir in the sugar, dried fruit and lemon rind.
Combine milk, olive oil and eggs, then stir into the flour mixture.
Spoon into a greased and lined 215x115x55mm medium non-stick loaf pan.
Top with pine nuts.
Bake at 160C for 55-60 minutes or until cooked when tested with a skewer.
Allow to cool slightly in the pan then turn out onto a cooling rack.
Dust with icing sugar and serve with butter, honey or cream cheese.