How to Substitute Olive Oil in Cakes and Quick Breads

Pssst! There's a secret to using olive oil in place of other liquid oils when making cakes and quick breads.

For the best flavor when baking with olive oil, 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.

Quick Breads and Cakes

Moist quick breads are easy to master with our tips. See how long to stir, how to grease the pan, and our secret for slicing.


Be the first to comment!

All Topics in Bake

Better Homes & Gardens may receive compensation when you click through and purchase from links contained on this website.