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Can I use olive oil in place of other liquid oils when making cakes and quick breads?

Can I use olive oil in place of other liquid oils when making cakes and quick breads?
Submitted by kayla.b.craig

Yes, you can, but for the best flavor, be sure to choose a light, mild-flavor olive oil that is light golden in color. Potent extra-virgin olive oils are best saved for cooking.

Carrot cake, pumpkin bread, and corn muffins are particularly delicious when prepared with light olive oil.

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I bake exclusively with olive oil. It will make your breads and cakes light and extremely moist. I use fused and infused olive oil to provide extra flavor, ie: Blood Orange Extra Virgin Olive Oil for my Creme-Sickle cake. It must be of course GOOD EXTRA VIRGIN OLIVE OIL. 69% of those grocery store varieties labeled "Extra Virgin" are just "Virgin", according to a study done by UC Davis in 2010.....and some of them contained a form of lamp oil. Yes, it's true and disheartening.
Submitted by bethc59818