Rosemary, Lemon & Olive Oil Tea Bread
Author: 
Cuisine: quick breads
 
Adapted from Epicurious
Ingredients
  • 2½ cups AP flour
  • 2 t baking powder
  • pinch salt
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • ¾ cup milk
  • ½ cup fruity, fragrant extra virgin olive oil
  • 1 T minced fresh rosemary leaves
  • grated zest of 2 lemons
  • unsalted butter for loaf pan
  • ¼ cup pine nuts
Instructions
  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the sugar. Whisk together the eggs, milk, and olive oil, and then add them to the flour mix, just stirring until combined. Add the lemon zest and rosemary to the batter and mix in.
  3. Butter a 9X5 loaf pan (the instructions said to flour it but I forgot and it was fine). Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 minutes, or until a thin skewer inserted in the center comes out mostly clean. Let cool for a few minutes. Unmold and cool on a rack.
Recipe by The Spiced Life at https://www.thespicedlife.com/rosemary-lemon-olive-oil-tea-bread/