Rosemary and Onion Quick Bread

This aromatic savory quick bread makes a great snack or pairs perfectly with chili or stew.
By Faith Gorsky
Rosemary and Onion Quick Bread

Rosemary and Onion Quick Bread
 
Prep Time
Cook Time
Total Time
 
This aromatic savory quick bread makes a great snack or pairs perfectly with chili or stew.
Author:
Recipe Type: Baking
Ingredients
  • 1 tablespoon butter, plus more to grease the loaf pan
  • 1 small onion, finely diced
  • 2 cups (9 oz/255 g) all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 (slightly heaping) teaspoon minced fresh rosemary, plus a few leaves more for topping if desired
  • ¾ cup (180 ml) milk, at room temperature (I used 1%)
  • ¼ cup plus 2 tablespoons (90 ml) vegetable oil or melted butter
  • 2 large eggs, at room temperature
Instructions
  1. Preheat oven to 350F; grease a 9 by 5-inch loaf pan with butter.
  2. Heat 1 tablespoon 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.
  3. Whisk together the flour, sugar, baking powder, salt, black pepper, and rosemary in a medium bowl and set aside.
  4. Whisk together the milk, vegetable oil (or melted butter), and eggs in a large bowl.
  5. Add the dry ingredients to the wet and stir just to combine; stir in the onion.
  6. 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.
  7. Cool 15 minutes in the loaf pan, then remove the bread from the pan and transfer to a wire rack to finish cooling.
1 Comment
  1. 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.

Leave a Reply

Your email address will not be published.

Rate Recipe: