Lemon Rosemary Bread with Pecans

Kelly Williams


This bread was absolutely fabulous! We could hardly wait until it was done, as the aroma wafting through the house was to die for! This recipe was originally posted in "Real Simple" magazine, but the flavors are anything but! It called for walnuts, but I used pecans as that was what I had on hand and prefer. Either would work fine so just use your own personal favorite! I do hope you try this! It's easy to make and bakes up beautifully!
~Photo by me~
My step-grandmother's old wooden recipe box, and my Grandma Dale's old wooden cutting board and butter knife. Lots of memories in that photo!


★★★★★ 1 vote

Makes 1 loaf
10 Min
55 Min


  • 2 1/2
    cups flour
  • 3/4
    cup sugar
  • 1/2
    cup chopped walnuts, i used finely chopped pecans
  • 2
    tsp. baking powder
  • 2
    tsp. dried rosemary, i prefer crushed for this
  • 1/4
    tsp. salt
  • ·
    finely grated zest of 1 lemon
  • 2
    eggs lightly beaten
  • 3/4
    cup white wine, i used apple juice
  • 1/2
    cup evoo

How to Make Lemon Rosemary Bread with Pecans


  1. Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, walnuts or pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or apple juice, and olive oil, then stir into dry ingredients. Use a spatula to scrape bottom and sides and fold in. Pour the batter into prepared pan scraping all of the batter out with a spatula, and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean. My oven took exactly 55.

Printable Recipe Card

About Lemon Rosemary Bread with Pecans

Course/Dish: Savory Breads
Other Tags: Quick & Easy Healthy

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