Rosemary and Onion Quick Bread
- Total Time: 1 hour
- Yield: 1 loaf (10 slices) 1x
Description
This aromatic savory quick bread makes a great snack or pairs perfectly with chili or stew.
Ingredients
Units
Scale
- 1 tbsp (15 ml) butter, plus more to grease the loaf pan
- 1 small onion, finely diced
- 2 cups (9 oz/255 g) all-purpose flour
- 2 tsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1 (slightly heaping) tsp minced fresh rosemary, plus a few leaves more for topping if desired
- 3/4 cup (180 ml) milk, at room temperature (I used 1%)
- 1/4 cup plus 2 tbsp (90 ml) vegetable oil or melted butter
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 350F; grease a 9 by 5-inch loaf pan with butter.
- Heat 1 tbsp butter in a small skillet over medium heat; once melted, add the onion and cook until softened but not browned, about 2 to 3 minutes, stirring occasionally. Set aside to cool slightly.
- Whisk together the flour, sugar, baking powder, salt, black pepper, and rosemary in a medium bowl and set aside.
- Whisk together the milk, vegetable oil (or melted butter), and eggs in a large bowl.
- Add the dry ingredients to the wet and stir just to combine; stir in the onion.
- Transfer the batter to the prepared loaf pan and bake until golden and a toothpick inserted inside comes out clean, about 45 to 50 minutes.
- Cool 15 minutes in the loaf pan, then remove the bread from the pan and transfer to a wire rack to finish cooling.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
If You Liked This Recipe, You’ll Love These
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- Kalács – Traditional Hungarian Sweet Braided Bread
Frequently Asked Questions
Why do the eggs and milk need to be at room temperature?
Room-temperature eggs and milk blend more smoothly into the batter and produce a more even rise. Cold eggs added to melted butter can cause the fat to seize up; cold milk slows the activation of the baking powder.
Why should the onion be cooked before adding it to the batter?
The recipe cooks the diced onion in 1 tbsp butter over medium heat for 2–3 minutes until softened. Raw onion in a quick bread can taste harsh and release moisture during baking that disrupts the crumb; pre-cooking mellows the flavor and drives off excess water.
This bread turned out so well and I especially love it toasted with some butter. If you are watching your weight (who isn’t) you can skip the butter and it’s still delicious. I used quite a bit more milk though as the batter seemed way to dry when I mixed wet and dry ingredients. I poured more in from the container so don’t know how much extra I used but it must have been at least another 1/2 cup. I will be making this repeatedly. Thank you so much.