Rosemary Onion Quick Bread

Published by Faith in anediblemosaic.com on November, 2013

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.

http://www.anediblemosaic.com/rosemary-onion-quick-bread/