Rosemary Olive Bread

Rosemary Olive Bread

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Joyce Lowery


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.


★★★★★ 1 vote

15 Min
55 Min


  • 2 1/2 c
    plain flour
  • 3/4 c
  • 1/2 c
    chopped walnuts
  • 2 tsp
    baking powder
  • 2 tsp
    dried rosemary
  • 1/4 tsp
  • 1 Tbsp
    grated zest of lemon
  • 2
    eggs, lightly beaten
  • 3/4 c
    white wine
  • 1/2 c
    extra virgin olive oil

How to Make Rosemary Olive Bread


  1. Heat oven to 350 degrees. Coat loaf pan with cooking spray.
  2. Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
  3. In another bowl, blend the eggs, wine, and olive oil; stir into dry ingredients.
  4. Pour into pan and smooth surface.
  5. Bake for 55 minutes.

Printable Recipe Card

About Rosemary Olive Bread

Course/Dish: Sweet Breads
Main Ingredient: Rice/Grains
Regional Style: American

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