Pinenut Olive Oil Bread


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/2 cup pinenuts
  • 1/4 cup fresh thyme, chopped finely
  • Zest of one lemon (about 1 tablespoon)
  • 2 eggs
  • 3/4 cup Riesling wine (or apple juice)
  • 1/2 cup Saint Sebastian Bay Extra Virgin Olive Oil

In a dry sauté pan over medium to low heat, toast the pinenuts. Watch them closely as they burn easily. Set aside to cool slightly. Using a zester, zest the lemon. Try to zest only the yellow part of the peel; the white membrane is very bitter. Remove thyme leaves from their stems. Discard stems and chop up the leaves. Preheat oven to 170 degrees. Spray a loaf pan with olive oil cooking spray. In a bowl, mix the flour, baking powder, salt, sugar, thyme, lemon zest, and toasted pinenuts. In another bowl, whisk together the eggs, wine, and olive oil. Stir into the dry ingredients. Put the dough into the prepared loaf pan, and flatten the surface to make the top level. Bake 55 minutes. Remove from pan and let cool on a rack. Great with soup or cheese. Also great as toast for breakfast.