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Rosemary-Olive Oil Bread

Rosemary-Olive Oil Bread
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Makes 1 loaf, serves about 8| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Lightly coat loaf pan with vegetable cooking spray.
  2. In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
  3. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients.
  4. Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.
By December, 2001

Nutritional Information

  • Per Serving
  • Calories 420
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 47mg
  • Sodium 214mg
  • Protein 7g
  • Carbohydrate 51g
  • Sugar 19g
  • Fiber 2g
  • Iron 3mg
  • Calcium 93mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.