Orange & Olive Oil Quick Bread with Rosemary

Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe

This blog post is part of a paid SocialMoms and Carbonell blogging program. The opinions and ideas expressed here are my own. To read more posts on this topic, click here.

This past year I tried a backyard garden, a small herb garden in front of my garden and we even planted a citrus tree. I didn’t keep up with the garden, so I don’t have any winter veggies, but I do have some amazing citrus right now. We have a cocktail tree, which is 6 different types of citrus grafted on one tree. It’s pretty cool. And right below it I have my rosemary bush that has just went crazy this year.

Since I pass by that beautiful citrus and fragrant rosemary everyday, it’s been inspiring my dishes like the this Lemon Rosemary Grouper. Yesterday though I wanted something a little sweeter, so I made this quick bread with orange zest and fresh rosemary.

The flavors pair so beautifully together in this easy to make bread. I added some sugar, so it’s slightly sweet, but not as sweet as cake. I also incorporated Carbonell Extra Light Olive Oil, which has  a wonderfully light taste, perfect for baking.

Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe

When we think of live oil and where it’s produced, I think a majority of us think of Italy. But in fact, Spain is the number one producer of Olive Oil in the world and guess what? Carbonell has been Spain’s number one olive oil since 1866! That must mean they’re pretty good, right?

Carbonell Olive Oil has three distinct olive oil varieties – each suited to a different cooking need:

  • Daringly Expressive Extra Virgin Olive Oil has a rich taste and smooth flavor that will make any dish pop with Spanish personality. Use Carbonell Extra Virgin Olive Oil for salads, dips, marinades and drizzling over finished dishes. When you use the Daringly Expressive Extra Virgin Olive Oil, you give yourself permission to be a more daring and expressive version of yourself.
  • Fantastically Light Extra Light Olive Oil has a light taste that will take your meal to new heights.  Use Carbonell Extra Light Olive Oil for high-heat cooking such as frying, sautéing, and even baking.
  • Distinctly Classic Olive Oil has a traditional flavor that harkens back to the heritage of Cordoba. Carbonell Classic Olive Oil is an all-purpose cooking oil, adding a mild flavor to soups, sauces and grilled meats and vegetables.

Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe

For even more amazing Carbonell recipes, visit their website here – www.carbonellusa.com.

Get your coupon here to try Carbonell Olive Oil.

Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe

Orange & Olive Oil Quick Bread with Rosemary by EclecticRecipes.com #recipe

Orange & Olive Oil Quick Bread with Rosemary

Ingredients:

2/3 cup sugar
1 egg
1/2 cup Carbonell Extra Virgin Olive Oil
1/4 cup cream
the zest from 1 orange
1 tablespoon freshly chopped rosemary
1 1/2 cups self-rising flour

Directions:

Heat oven to 350°. Combine sugar, egg, olive oil and cream in a large bowl. Whisk until well combined. Add orange zest and freshly chopped rosemary.

Whisk in flour and pour into a loaf pan that has been greased and lightly floured.

Bake for 35 - 45 minutes, or until golden brown.

This blog post is part of a paid SocialMoms and Carbonell blogging program. The opinions and ideas expressed here are my own. To read more posts on this topic, click here.

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2 Responses to “Orange & Olive Oil Quick Bread with Rosemary”

  1. 1
    Paula - bell'alimento — December 18, 2013 @ 12:27 pm

    You know I love this! Orange and rosemary are beautiful together.
    Paula – bell’alimento´s last blog post ..Ranch Bacon and Chive Gourgeres

  2. 2
    Nikki — February 1, 2014 @ 7:29 pm

    My bread turned out delicious, but sank significantly in the middle, and was moist enough to fall apart when sliced. Any advice? I definitely followed the directions exactly. I do live in a pretty humid area though. Less oil? More flour?

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