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Quince Rosemary Polenta Bread
Ingredients
  • 3 medium to large quinces
  • 1 ½ cups all-purpose flour
  • ¾ cup polenta
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup sugar
  • 1 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon lemon zest
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