BLOOD ORANGE SWEET BREAD WITH CINNAMON PEAR GLAZE
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup golden raisins
grated zest of 1 lemon
butter for loaf pan
1/4 cup chopped walnuts or pecans
1 cup powdered sugar
3-4 tablespoons D’Olivo Cinnamon Pear Dark Balsamic Vinegar
Preheat oven to 350°F.
Stir together flour, baking powder, and salt. Then stir in sugar. Add eggs, milk, and D’Olivo Blood Orange Olive Oil. Beat well.
Toss raisins in a little flour, coating 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 chopped 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.
Place powdered sugar in a small mixing bowl and add D’Olivo Cinnamon Pear Balsamic one tablespoon at a time, mixing well after each addition, until a pourable consistency is achieved.
When loaf is no longer hot, pour glaze over bread.
If you prefer the loaf without a glaze, lightly dust with powdered sugar before slicing.