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You are here: Home / lemon baked goods / Rosemary, Lemon & Olive Oil Tea Bread

Rosemary, Lemon & Olive Oil Tea Bread

November 9, 2010 By Laura 12 Comments

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I have to apologize for the photos of this bread. I baked the bread for a meeting of my book club (one held at someone else’s house), and like a dunce totally forgot to take any pictures in my house, with my lighting and my camera. So I just snapped a few shots with my cell phone when serving the bread.

So I am not sure if you can tell, but this bread makes a pretty loaf, especially with the sprinkled pine nuts. Its flavor is delicious with subtle hints of lemon and rosemary, with the fragrance of course from the olive oil. The kind of flavor that makes people ask “Do I taste…? Or…? Mmmm… just what is that flavor I’m not placing?” It is sweet but not super sweet; I like it better as a tea loaf than a true dessert.

One note about the recipe: the original recipe uses golden raisins and no rosemary, but one of the reviewers had suggested rosemary, and I was instantly much more intrigued by that flavor combination. So I highly suggest you try the rosemary, but if the idea bothers you, try golden raisins instead.


Rosemary, Lemon & Olive Oil Tea Bread
 
Print
Adapted from Epicurious
Author: TheSpicedLife
Cuisine: quick breads
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.
3.4.3177

 

Filed Under: lemon baked goods, misc. dessert, quick breads Tagged With: bread, cake, lemon, olive oil, pine nuts, quick bread, rosemary

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Comments

  1. Eliana says

    November 9, 2010 at 8:51 pm

    Rosemary, lemon and olive oil? What's not to love!!!

    Reply
  2. Joanne says

    November 10, 2010 at 6:26 am

    This bread is definitely provocative and will definitely keep you guessing! I think that's what I would love so much about it.

    Reply
  3. Natasha @ Saved by the Egg Timer says

    November 10, 2010 at 2:42 pm

    This looks very good, I love rosemary in bread.

    Reply
  4. stephen says

    November 10, 2010 at 10:23 pm

    love bread..any kind of bread…so the healthier it can be for me, the better! I need to start baking more with the whole wheat flour. These are wonderful ideas for Thanksgiving, thanks for sharing!

    Reply
  5. Island Vittles says

    November 11, 2010 at 12:43 am

    The pine nuts on top really give this loaf a great look. Perfect for high tea! Theresa

    Reply
  6. Belinda @zomppa says

    November 11, 2010 at 6:24 am

    Apologize? The only thing you have to apologize about is that you're not able to give me some! It's so pretty and yes, perfect for tea!

    Reply
  7. emiglia says

    November 11, 2010 at 7:40 am

    I love, love, LOVE herbs in cakes. What a great idea!

    Reply
  8. Anna's Table says

    November 14, 2010 at 3:39 pm

    Love your flavour combination. So much more interesting with the mix of sweet and savoury.

    Reply
  9. jody says

    June 26, 2016 at 10:08 am

    2 What of baking powder? Tb or Tsp….

    Reply
    • Laura says

      June 26, 2016 at 10:56 pm

      teaspoons–thanks for that catch, it is fixed now!

      Reply
  10. jody says

    June 26, 2016 at 5:12 pm

    This is so incredibly delish!!!!!!

    Reply
    • Laura says

      June 26, 2016 at 10:56 pm

      Yay I love hearing that!!!

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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