This recipe came from a friend, Debbie Upshaw. This sweet and savory bread makes great toast to serve with salad, soup or cheese. It can be frozen up to 3 months. Apple juice can be substituted for the white wine.
prep time15 Min
cook time55 Min
Ingredients For rosemary olive bread
2 1/2 c
grated zest of lemon
eggs, lightly beaten
extra virgin olive oil
How To Make rosemary olive bread
Heat oven to 350 degrees. Coat loaf pan with cooking spray.
Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
In another bowl, blend the eggs, wine, and olive oil; stir into dry ingredients.
Pour into pan and smooth surface.
Bake for 55 minutes.
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