Rosemary Everything Quick Bread

So, you know the “everything bagel,” right?

That is what I’m referring to with the title of this recipe.  Except drop the bagel part and throw some rosemary into the mix.

Rosemary Everything Quick Bread | edible perspective

I think savory quick bread is a first for me and it definitely won’t be the last.

Imagine the texture of banana bread, but then think about savory flavors.  Are you now thinking of banana garlic bread?  Crap.  I guess that didn’t work.  Forget the whole banana thing.

Rosemary Everything Quick Bread | edible perspective

I just can’t get over the texture of this bread.  It is just so soft.  I think you will be shocked that it’s gluten free.  I was pretty shocked myself.

It’s the almond meal I tell ya!  It adds so much moisture and softness to the loaf.

Rosemary Everything Quick Bread | edible perspective

The inside is studded with freshly chopped rosemary but is otherwise left pretty simple, as the topping holds plenty of flavor.  It’s garlicky, oniony, salty, seedy, and oh.so.addicting.

disclaimer: Serve with a side of breath mints.

Rosemary Everything Quick Bread | edible perspective

I tend to like my breads smooth (unless we’re talking chocolate chips) but enjoy the contrast of a crunchy topping like you see below.

Rosemary Everything Quick Bread | edible perspective

And as far as spreading something on top?  It’s pretty tasty all on its own.

But if you must…

Rosemary Everything Quick Bread | edible perspective

I recommend softened butter or cream cheese.

Rosemary Everything Quick Bread | edible perspective

Print this!

Rosemary Everything Quick Bread (adapted from my banana bread)

*salt amount edited 12/14/12

for the bread:

  • 1 cup gluten free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 2 tablespoons ground flax meal
  • 1 tablespoon + 1 teaspoon finely chopped rosemary
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup + 2 tablespoons unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup pumpkin puree
  • 3 tablespoons extra virgin olive oil
  • butter + 1 tablespoon oat flour (for the pan)

for the topping:

  • 1 large egg
  • 1.5 tablespoons unsweetened almond milk
  • 2 teaspoons poppy seeds
  • 2 teaspoons sesame seeds
  • 1.5 teaspoons dried minced garlic
  • 1.5 teaspoons dried minced onion
  • 2 teaspoons large flaked sea salt
  1. Preheat your oven to 350*.  Grease and flour an 8x4 loaf pan on all sides, or line with parchment paper.
  2. In a large bowl stir all of the dry ingredients for the bread until combined.
  3. In another bowl, whisk the eggs together. Then, add the rest of the wet ingredients and whisk together until fully combined.
  4. Pour the wet ingredients into the dry and mix with a large spoon until just combined.  Avoid over-stirring.  The mixture will be thick but pourable.
  5. Pour the mixture into the pan with the help of a large spoon or spatula and smooth the top.
  6. Place in the oven for 50 minutes – 1 hour.  Toothpick test for doneness.
  7. Preheat your oven to low-broil and set a rack at the 2nd highest position.
  8. In a small bowl whisk the egg and milk together for the topping.
  9. In another small bowl mix together the dry ingredients for the topping.
  10. Brush the top of the hot loaf (while in the pan) with a coating of the egg mixture until fully covered (this should only take a small amount of the mixture).  Do not pour over the loaf.
  11. Sprinkle the topping mixture until thoroughly covered.  Some will fall off when you remove the loaf from the pan, so be sure to fully cover the top.
  12. Broil on low for 2-5 minutes, with the oven door ajar, until golden brown.  The egg will cook during this time.  Keep a close eye on the bread as it will burn quickly.
  13. Let cool for 10 minutes in the pan then slide a butter knife around the edges and gently turn out onto a cooling rack.
  14. Let fully cool before slicing with a serrated bread knife.  Bread is semi-fragile while warm but firms as it cools.

notes:

  • You could also use a 9x5, 8x8, 9x9, or even a muffin tin for this recipe.  Just beware that baking time will vary for all of them. 
  • Be sure to use dried minced garlic + onion for the topping.  Not fresh and not powder.  I found them in the bulk section so I didn’t have to buy a whole jar.
  • Unsweetened soy milk or 1-2% milk will work just fine for this.
  • You can grind any of the flours used at home in a high speed blender, coffee grinder, spice grinder, or flour mill.  Use whole raw unsalted almonds to make almond meal and make sure to do small batches.  Use GF steel cut oats, whole oat groats, or rolled oats to make the oat flour.  Use raw buckwheat groats (not kasha, brown, or toasted buckwheat) to make the buckwheat flour.  Use raw flax seeds to make ground flax meal.  I recommend sifting the flours after and regrinding any larger pieces.  Store the flours in an airtight container in the fridge (especially the flax).

Rosemary Everything Quick Bread | edible perspective

Your savory breakfast is served.  Most likely with a side of eggs over here!

Ashley