Rosemary Olive-Oil bread

Rosemary-Olive Oil Bread from Real Simple - Makes 1 Loaf

2-1/2 cups all-purpose flour

3/4 cup sugar

1/2 cup chopped walnuts

2 teaspoons baking powder

2 teaspoons dried rosemary

1/4 teaspoon salt

Grated zest of 1 lemon (1 tablespoon)

2 eggs, lightly beaten

3/4 cup sweet white wine or apple juice (I used orange juice!)

1/2 cup extra-virgin olive oil

Heat oven to 350F. Lightly coat loaf pan with vegetable cooking spray.

In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into the pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.

Can be stored in the freezer for up to 3 months.

Mum loved it, but I am not such a fan. Too sweet for my taste. Also, I had to use half extra-virgin olive oil and half sunflower oil.