I had lost my recipe for this amazing bread and am so glad you posted it. I make it at least every Christmas to slice alongside our cranberry orange bread that I make with our leftover fresh cran-orange relish! The two loaves, red and green, are beautiful on a buffet table. My original recipe was from a chef at an adorable Pensacola restaurant. She made two quick breads each day as part of their salad bar and we fell in love with it. The most important updates to this recipe were that the lettuce be dark green (I use romaine) and not bitter and the addition of 1tsp of Mace. The mace gives it such a nice, unique flavor. I couldn't recommend this recipe higher. It's so popular that I have recipe cards nestled beside it on the buffet with one recipe per side.