Lime Olive Oil Poppy Seed Bread with a Raspberry Balsamic Glaze

Lime Olive Oil Poppy Seed Bread with a Raspberry Balsamic Glaze

Bread Ingredients:
2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
2 eggs
1/2 cup Olive Amelia Lime Olive Oil
2/3 cup sugar
2 tbsp lime zest
3 tbsp poppy seeds

Directions:
Preheat the oven to 350 F.
Oil a 9-inch loaf pan
In a large bowl, sift flour, baking powder, and salt.
In another bowl, mix the ricotta and eggs.
Add the Lime Olive Oil, sugar, lime zest, and poppy seeds.
Stir together.
Pour the wet ingredients into your dry ingredient bowl and mix until combined.

You’re ready to bake!
Pour into the oiled loaf pan and bake for 35 – 40 minutes.
The cake will be ready once the top is lightly brown, and the toothpick comes out clean from the center.
Let cool.

Olive Amelia’s Raspberry Balsamic Vinegar Glaze:

Directions:
Pour one cup of balsamic vinegar into a pan.
Heat the pan to medium-low
Bring to a low boil.
Simmer for 10-12 minutes, stirring occasionally.
The glaze is ready once the balsamic lightly coats the back of a spoon.

*Reduction time depends on the size of the pan.
The larger the pan is, the less time it will take to reduce.

Once the bread is cooled, drizzle the raspberry balsamic glaze over it for the final touch!
This sweet, citrus bread pairs nicely with a cup of tea!