Olive Oil and Rosemary Loaf

Fat, such as olive oil and butter, help lock in flavors you add to them (like the rosemary included in this savory quick bread recipe).

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5.0 by 2 people

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf
  • Hands On: 15 mins
  • Total Time: 3 hrs (includes cooling)

Olive Oil and Rosemary Loaf

Directions

  1. Preheat oven to 350 degrees F. Coat a 95-inch loaf pan with nonstick cooking spray.
  2. In a bowl combine flour, baking powder, rosemary, sugar, and salt.
  3. In a bowl whisk together milk, eggs, olive oil, and garlic. Add flour mixture to egg mixture. Stir to combine. (Dough will be wet.) Using a spatula dusted with flour, transfer dough to prepared pan. Press rosemary sprigs on top; sprinkle with sea salt flakes. Bake 40 to 45 minutes or until golden and a toothpick inserted near center comes out clean. Let cool 10 minutes. Remove from pan; cool.
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Nutrition Facts (Olive Oil and Rosemary Loaf)

  • Per serving:
  • 114 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 24 mg chol. ,
  • 296 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 3 g pro.

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Reviews (1)

2 Ratings
102 Days Ago
95 inch pan??

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