Rosemary Olive Oil Bread

Makes one loaf

This is quick, easy bread that’s great for toast or just cold. We’ve used it as a gift, too. Doubling the recipe works well. Keeps for up to 3 months in the freezer.

2 ½ cups all-purpose flour

¾ cup sugar

½ cup chopped walnuts

2 tsp baking powder

2 tsp dried rosemary

¼ tsp salt

Grated zest of 1 lemon (1 tbsp)

2 eggs, lightly beaten

¾ cup white wine or apple juice

½ cup extra virgin olive oil

Preheat oven to 350 F/175 C.

Grease an 8” x 4 ½” loaf pan with oil or cooking spray.
In a bowl, blend all dry ingredients (including lemon zest).
In another bowl, blend eggs, wine and oil.
Stir wet ingredients into the dry and blend well.
Transfer the batter into the loaf pan and place in the oven.
Bake for 55 minutes or until a skewer comes out clean.

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