rosemary olive bread

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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.

serves 8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For rosemary olive bread

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

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