Lemon Rosemary Bread with Pecans

 

 

    Is there any aroma more comforting than the smell of homemade bread baking? This recipe was originally posted in the December 2001 issue of “Real Simple” magazine, and after making it twice, I have tweaked it just a tad to suit my own taste.

The first time I made it, it was way too sweet and I had used apple juice as a suggested sub for the white wine. The second time I made it, I used white grape juice with better results. But by all means, try a sweet white wine, too, if you have it on hand. That will be my choice for a third time, and ohh yes! There will be a third time, and many more after that!

One of the changes I made makes a very big difference in how your bread is going to slice, and frankly, how much fun (or not!) it will be to eat! I almost never use whole rosemary anymore, and as usual, subbed crushed rosemary.

I don’t know about you, but my idea of fun doesn’t include having the roof of my mouth and gums impaled with super sharp, needle-like “sticks”! Owwwie! So I have been using crushed for many years and enjoy it so much more!

 

 

 

 

I also always have ground rosemary on hand as well. Also a nice choice for other things that call for regular rosemary for you to keep in mind! It adds all the flavor without any of the hard needles or even bits. But for this, as I mentioned, I used crushed with perfect results.

The last thing I changed, was to use pecans over walnuts. I guess I’m not a super fan of walnuts unless they’re VERY fresh, still sweet, and have not turned bitter yet. And I don’t mean rancid, but just a bit bitter as I usually end up settling for. So pecans have become my basic go-to nut in place of walnuts!

You’re really going to fall head over heels for this moist, dense, slightly sweet, herby bread with a nice burst of lemon! It bakes up beautifully and would make wonderful gifts, too! It would be perfect company to ham or pork, roast leg of lamb or grilled lamb chops, chicken, fish and seafood, soups and chowders, or even as an afternoon snacking bread with a little butter ‘n honey!

I’ll give you a reminder next year around Easter-time, too, because this would be the quintessential bread to accompany any Easter dinner! And if you are bringing a dish, this couldn’t be easier to pack and take along!  So, I do hope you make this easy, quick bread soon! I’ll be making it for the third time soon! Enjoy all, and have a beautiful day!! 😀

 

 

 

 

 

 

LEMON ROSEMARY BREAD with PECANS

Makes 1 loaf

 

2 1/2 cups flour

3/4 cup sugar

1/2 cup finely chopped pecans, or use walnuts

2 tsp. baking powder

2 tsp. dried crushed rosemary

1/4 tsp. salt

zest of one lemon, finely chopped

2 eggs lightly beaten

3/4 cup sweet white wine, white grape juice or apple juice

1/2 cup EVOO

 

DIRECTIONS:

 Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or 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. Turn out onto a rack to cool, then tightly wrap with plastic wrap and store on counter or refrigerate.