Rosemary Olive Bread

Rosemary Olive Bread Recipe

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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


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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
eggs, lightly beaten
3/4 c
white wine
1/2 c
extra virgin olive oil

How to Make Rosemary Olive Bread


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

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About Rosemary Olive Bread

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

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