This autumn olive cinnamon swirl loaf is a perfect fall dessert. Autumn olives are often found in a backyard. They are an invasive species, but the berry is delicious and high in nutrients! In order to stop the spread, we can eat and enjoy them. Another recipe for this is the Autumn Olive White Chocolate Chip Cookie.
Autumn Olive Cinnamon Swirl Loaf
This autumn olive cinnamon swirl loaf is a perfect fall dessert.
Ingredients
- ⅔ stick unsalted butter
- ⅔ cup white granulated sugar
- 3 eggs
- ⅔ cup light sour cream (could be substituted for full fat)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1⅓ cups autumn olive berries
- powdered sugar
Cinnamon Swirl
- ¼ cup brown sugar
- 1 ¼ tsp cinnamon
Instructions
- Preheat the oven to 350°F and grease the loaf pan. ( I used a PAM Olive Oil Spray)
- Cream together butter and sugar.
- Add the eggs, sour cream, and vanilla extract and mix.
- Whisk together the flour, baking powder, cinnamon, nutmeg.
- Add the dry ingredients a little at a time. I had the mixer on low while adding 2 tbsp at a time.
- Fold in almost all the berries leaving about 2 handfuls for the top.
- Put half the mixture in the greased loaf pan.
- Whisk together the brown sugar and cinnamon for the cinnamon swirl.
- Distribute about ⅔ of the mixture to the loaf pan so that there is an even layer.
- Add the rest of the batter on top of the cinnamon sugar layer.
- Top with the rest of the berries and cinnamon sugar. I had about ½ a tbsp leftover of the cinnamon sugar, so use your judgment of how much you want to put on top!
- Bake for 70-80 minutes or until a wooden stick comes out clean when poking the middle. Switch the loaf from the top tray to the bottom tray halfway through the bake.
- Cool the loaf in the loaf pan for 15-20 minutes. Then remove and cool completely on a wire rack.
- Sprinkle the top with a bit of powdered sugar and enjoy!
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