Lemon Rosemary Olive Oil Bread

Made this bread with my sister, and she was reading off the ingredient list and forgot to tell me to put sugar in! Haha! It actually came out just fine, and tastes more savory. But, mmm I would’ve liked a little sweetness. This bread is made with whole wheat flour and contains lots of healthy fats from the olive oil. Enjoy!


3 cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 cup toasted almonds or pine nuts, divided
3 eggs
1 cup extra virgin olive oil
1 cup plus 2 Tbsp. sugar, divided (optional, if you want a dinner/non sweet bread then, omit some)
2 cups lemon yogurt
1/4 cup fresh lemon juice (or the juice of 2-3 large lemons)
1 Tbsp. grated lemon rind
1 Tbsp. dried rosemary, crushed
1 tsp. dried thyme


1. Preheat oven to 325 degrees. 2. Sift together the flour, salt, soda, and baking powder in a medium bowl. Stir in 3/4 cup of the nuts. 3. Beat the eggs in a large bowl. Add the olive oil and sugar and beat until fluffy. Stir in the yogurt, then the lemon juice, lemon rind, rosemary, and thyme. Stir in the dry ingredients, just until moistened. 4. Pour batter in 9 inch loaf pan. Sprinkle the remaining nuts over the top of the batter. Sprinkle each loaf with 1 tbsp. sugar. Bake for 1 hour.  *Recipe changed from Colavita’s website


  1. says

    I love the set up of your blog! The colors immediately captured me. I may have to take some tips. :)
    This bread looks great. Maybe some honey butter to add that sweetness your missing? I love the combination of rosemary and lemon.

  2. says

    Thanks! I just read your blog and it gave me the idea for putting up the food revolution badge–such an important one! And I also thought about light cream cheese for the bread (my bf's idea).

  3. Andrea says

    Nicole, I love, love, love this blog! Steph directed me here this morning :) I' m going to be using a lot of these recipes and ideas.

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