Rosemary Chocolate Olive Oil Quick Bread
Serves 8
10 mins prep
50 mins cook
60 mins total
A scrumptious moist olive oil cake studded with chocolate chunks and fresh rosemary. This not-too-sweet loaf makes a perfect snacking cake and perfect for gifting.
0 servings
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Arrange an oven rack to the middle position and heat oven to 350 degrees.
Lightly coat 4 small loaf pans (5" x 2") or one large ( 9" x 5" x 2.75") loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.
Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
Bake for 25-30 minutes for small loaves; 55-60 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
Cool on a rack before slicing either warm or cool.
