LEMON ROSEMARY BREAD WITH PECANS
This bread was absolutely fabulous! We could hardly wait until it was done, as the aroma wafting through the house was to die for! This recipe was originally posted in "Real Simple" magazine, but the flavors are anything but! It called for walnuts, but I used pecans as that was what I had on hand and prefer. Either would work fine so just use your own personal favorite! I do hope you try this! It's easy to make and bakes up beautifully! ~Photo by me~ My step-grandmother's old wooden recipe box, and my Grandma Dale's old wooden cutting board and butter knife. Lots of memories in that photo!
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Savory Breads
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, walnuts or pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or apple juice, and olive oil, then stir into dry ingredients. Use a spatula to scrape bottom and sides and fold in. Pour the batter into prepared pan scraping all of the batter out with a spatula, and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean. My oven took exactly 55.
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