This recipe makes 1 sweet-and-savory bread loaf. Toast it and serve with salad, soup, or cheese on special occasions. It can be frozen for up to 3 months.

2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons dried rosemary
1/4 teaspoon salt
Grated zest of 1 lemon (1 tablespoon)
2 eggs, lightly beaten
3/4 cup sweet white wine or apple juice
1/2 cup extra-virgin olive oil

Heat oven to 350° F. Lightly coat loaf pan with vegetable cooking spray.
In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth the surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.