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!