American Fruit Bread with Rosemary

Debbie Hartman, of Thyme with Debbie has graciously shared the recipe for American Fruit Bread with Rosemary that she served at the Cooking with Mediterranean Herbs Class. Chockfull of yummy fruits and nuts plus the added boost of the fresh rosemary made this bread (served as mini muffins) a real treat. The muffin is very moist, but the addition of the orange marmalade with infused rosemary took it up a notch.

American Fruit Bread with Rosemary

2 c. flour

1 cup sugar

1-1/2 tsp. salt

1/2 tsp. baking soda

1-1/2 baking powder

2 Tbsp. butter, melted

fine zest of one orange

1/2 c. orange juice

1/4 c. water

1 egg, well beaten

1/2 c. craisins, cut in half (or dried cherries or dried apricots)

1/2 c. raisins, cut in half

1/2 c. chopped dates

1/2 c. nuts

1 Tbsp. fresh rosemary, minced (or more to taste)

In a large bowl, sift flour, sugar, salt, baking soda and baking powder together. Add melted butter and freshly zested orange to the flour mixture. Add orange juice, water, and beaten egg. Stir to blend. Fold in remaining fruits, nuts, and rosemary. Bake in a greased and floured bread pan at 350 degrees for 70 minutes, or until loaf tests done. Enjoy with your favorite brewed tea!