Rosemary Snack Bread

Rosemary Snack Bread

I've been craving this bread after seeing its tempting photo in Desserts and Sweet Snacks, Rustic Italian Style by Viana La Place. It's called Sweet Olive Oil Quick Bread in the book, and it really is simple to put together - I mean all of 5 minutes, in 2 bowls. My son was my very willing mixer.





I varied the original recipe somewhat by omitting raisins ( I have a thing about raisins embedded in my baked goods, but more on that later), and added some chopped rosemary from my garden. I also replaced milk with an Australian Muscat wine that I had languishing in the fridge, which adds a slightly sweet tang that reminds me of the Italian wine biscuits I used to eat when I was little. This really is a perfect snack because it's not too sweet. Wrap it up and it will keep for a few days on your counter - maybe. Mine is already vanishing...

2 eggs, lightly beaten
3/4 cup sweet wine, such as muscat
1/2 cup olive oil
2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped pecans
1/4 teaspoon sea salt
1 tablespoon chopped fresh rosemary
1 teaspoon grated fresh orange rind

Preheat oven to 350 degrees. Spray a standard size (9 x 5 x 3-inch) loaf pan with nonstick spray.
Whisk together the eggs, wine and olive oil in a medium bowl.
In a large bowl, combine all remaining ingredients; add egg mixture and stir with a wooden spoon until flour is incorporated. Scrape into pan and bake 50 minutes, or until the top is rich golden brown.
Cool in the pan for 15 minutes before turning out onto a cooling rack. Slice into thick slices while warm or let cool completely. (We have a hard time waiting in our house).
Makes 1 loaf.