My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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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

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.


  • 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!


Reader Comments (39)

This quick bread looks hearty and delicious. I haven't had a bagel in ages, but whenever I did have one, I always chose the everything bagel. Which brings me to my most important point - thank you for including salt in the everything topping! It's the salt that really makes the flavors of all of those lovely seeds and spices pop! I think I'll make this bread with dinner tomorrow!
hey is there anything I can replace the raw buckwheat flour with? I don't normally buy buckwheat so I would like to use what I have on hand: millet starch, tapioca starch, sorghum flour, chickpea flour, and raw quinoa (which could be ground into flour). thanks!
December 5, 2012 | Unregistered Commentershelley
@Shelley - You could definitely use a combo of the flours you have on hand. My best guess would be a 50/50 mix of more oat flour and millet flour, plus 1T extra milk. When you talk about millet starch, do you mean millet flour? I've never heard of millet starch before, so I wasn't sure. I think chickpea could work mixed with oat flour as well, but it may need a bit more milk (not positive). I would avoid using tapioca starch. I haven't experimented too much with sorghum flour but when I did it seemed a bit starchy/gritty, so I'm not sure that would sub in well. *Edited to add: I just found this great site with explanations for most GF flours -
December 5, 2012 | Registered CommenterAshley
Dahhhhling, please count my this comment for all your recent posts. I never miss to read your post, however. This bread look really sexy and amazing! Pics are die for!

p.s. You should really pour some tips for staying active and motivated for blogging, photography and all about life. [just sayin'] Or I wish I live near around you ;-)
December 5, 2012 | Unregistered CommenterSonia
Yum! I literally just made my first batch of homemade everything bagels a few hours ago so it must be a sign that I should make this next!
December 5, 2012 | Unregistered CommenterMegan | Eats Daily
LOVE your pictures as usual, can't wait to make this and use as sandwich bread!
December 6, 2012 | Unregistered CommenterAbby @ The Frosted Vegan
YES! This is happening today! I have rosemary powder. I bought it because I had never seen it before but I've had it for a while and Im not sure I've ever used it. Maybe I will today! Awesome!
December 6, 2012 | Unregistered CommenterKrissy @ Make it Naked
Oh yessss. Everything bagels are probably the food I would eat if it was my last day on earth. (then some know) This looks incredible!
December 6, 2012 | Unregistered CommenterKatie
I love the idea of a savory quickbread! I'll be making this for sure.
December 6, 2012 | Unregistered CommenterErica {Coffee & Quinoa}
Looks and sounds amazing! I have always loved those "everything" bagels. I can just imagine how good this would be.
December 6, 2012 | Unregistered CommenterJill
Holy wow. Yum! I knew what you were getting at with the title for sure but ya, I thought of banana garlic bread when you started describing it. Hey, if you said it tasted good, I'd try it... once at least.
December 6, 2012 | Unregistered CommenterLeanne @ Healtursuit
Love love love everything bagels...this is even better though!
December 6, 2012 | Unregistered CommenterHeather @ Heather's Dish
This bread looks fantastic! I love the "everything" seasoning blend!
Yum! I can't wait to make!
December 6, 2012 | Unregistered CommenterTanya @ Vegan Faith
That everything topping looks AMAZING. Everything bagels are definitely my fave. I am very intrigued by the idea of a savory quickbread...May just have to give this one a try soon!
December 6, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I die!!! This just looks purely heavenly! Yuuuuuuuuuuuuuuuuuuuuuuuuuuum!
Reporting in. This crazy lady already made a loaf. YUM! I used water instead of almond milk. Worked perfectly. And I agree that the texture improves as you let it cool...but good luck with that :)
December 6, 2012 | Unregistered CommenterKrissy @ Make it Naked
Well this is certainly a fabulous looking bread! I love the idea of savoury bread. I love the sweets but this is a refreshing change :) Any chance of subbing the eggs in this recipe maybe by adding ground flax or ground chia and increasing the liquid a bit?
December 6, 2012 | Unregistered CommenterChrista @ Edible Balance
@Christa - I need to do more experimenting for a vegan version. I'm sure it can be done, but wouldn't exactly know how to go about it for this recipe without doing a few trials. One thing I would definitely recommend is baking them in muffin tins so you don't have to cut any slices in case it's a bit delicate. I did have success with this vegan/gf zucchini bread last year. I remember absolutely loving the results. From that recipe, I would say use 3T flax, 1/4 cup oil, and reduce almond meal to 1/4c + 2T. The amount of milk to add is where it gets tricky. I've found that the best vegan/gf texture comes from a batter that is very thick, and has to be scooped, not poured. After combining the wet + dry make sure to let the batter sit for 5 minutes. My guess would be only needing an extra 2T of milk, but I am definitely not 100% certain on this. These are just some ideas. :) Let me know if you try it out! Also, the bake will most likely increase, unless of course you're making them into muffins.
December 6, 2012 | Registered CommenterAshley
@Krissy - Thank you for reporting back!! I'm so glad it turned out with the water swap.
December 6, 2012 | Registered CommenterAshley
wow this looks delicious! do you just used ground buckwheat groats for the buckwheat flour? i like that your flours are usually those that you can make at home as gluten free flours are very pricey! i will try this with flax eggs and let you know how it goes!
December 6, 2012 | Unregistered CommenterTaylor
@Taylor - Yes, you can grind the buckwheat flour from raw buckwheat groats. I wrote a little blurb in the "notes" section that goes over making flour at home. Hopefully that is helpful for you! I strongly recommend not using flax eggs to make this vegan. I have found that they lead to a very gummy texture in vegan/gf baked goods and they never really seem fully baked. I think they may work in some cookie recipes but not in the more bread-like baked goods that I've tried. I've found that adding ground flax to the dry ingredients and using slightly more liquid produces a much better texture.
December 6, 2012 | Registered CommenterAshley
you had me at the title of this bread! incredible!
December 6, 2012 | Unregistered Commenternatalie
Do you have any suggestions on what type of spices/or none that would make this bread more of an everyday 'neutral' flavour? i love the simplicity of this recipe and the flours used, call me crazy but I just don't love the 'everything' flavour. thanks ashley!!
December 6, 2012 | Unregistered CommenterSydney
Yesssss! I've been waiting for you to make a savory bread forever!!
PS: If you plan on making more variations, any chances of an onion bread recipe? ;) It's my absolute favourite!
December 7, 2012 | Unregistered CommenterJessy
Absolutely gorgeous photos! Oh my
December 7, 2012 | Unregistered CommenterMimi
@Sydney - I completely understand about wanting a more neutral flavor, especially for breakfast. :) You could definitely just leave the topping off and leave out the rosemary and black pepper. I would increase the salt to 3/4 teaspoon, though and add 2 tablespoons of honey or maple syrup just for a slight hint of sweetness. This would be perfect with almond butter + jelly, cream cheese, or butter on top. You could make a topping out of just the poppy and sesame seeds as well, to keep it neutral. Make the same egg wash but just double the amount of seeds and follow the same directions. Maybe even add some of the flaked sea salt too?
December 7, 2012 | Registered CommenterAshley
I am definitely making this bread this weekend! All the comments about the vegan version has me wanting to experiment. I've heard you can use mayo (veganaise) as an egg replacer but that never sounds appealing in banana bread or something like that... but I feel like it wouldn't be a weird taste if it comes through at all in this bread! I've also used cornstarch as an egg replacer in cookies with awesome success so I might try that if the mayo thing does not pan out. Love all the savory recipes lately! (Betting you are burnt out on sweets from all the donut bakin? ha!)
December 7, 2012 | Unregistered CommenterKinley
This looks similar to my everything bagel irish soda bread, only gluten free. Have you see the Bagel Spice mixes? I use their everything bagel which you can also buy in five pound bulk if you like. It includes all the items in your topping and keeps me from using those jars up just for my bread. Here's the company - I love their stuff!
December 7, 2012 | Unregistered CommenterCooking with Michele
Thanks fr your quick reply and suggestions! I left out the rosemary, and pepper added 1tbsp honey, 1 tbsp maple syrup. I used 1% instead of almond. For the topping I omitted the spices, had 4 tsps poppy seeds and sesame seeds each and also added 1 tsp sunflower seed and 1.5 tsp hemp hearts! Very good, just a bit crumbly. Might add a bit more liquid next time. Thanks again :)
December 8, 2012 | Unregistered CommenterSydney
Oh yum! I'm looking for ways to reduce gluten in my diet (trying to see if it can help my acne) and this looks delicious. Considering I can't find coconut flour anywhere, this is like a 2-in1 recipe for me, no, a 3-in-1 since it's savoury too!
December 8, 2012 | Unregistered CommenterKathy
Teasing us with such delicious looking bread. Now that's just cruel ;) I really like the cooking/photography style of this site, it looks amazing.
December 9, 2012 | Unregistered CommenterJane Morai
@Kinley - I haven't heard of the mayo thing before and haven't ever tried using egg replacer. I've heard people that have a lot of success with it but you never know what's going to happen when making a recipe gluten free and vegan. It's always so finicky! Let me know if you give this recipe a go. Also, you are spot on...I'm definitely a bit burnt out on sweets from the doughnuts. :)

@Cooking with Michele - I LOVE Irish soda bread! Yummm. This is a bit softer than that though. That always has such a delicious, thick crust and a heartier texture. So good! I haven't heard of the bagel spice website, but I'm definitely going to check it out. Thanks for sharing!

@Sydney - Thanks so much for leaving feedback about your modifications. I'm glad it worked out for you! The hemp seeds sound like a great addition.

@Jane - I appreciate your kind words!!
December 9, 2012 | Registered CommenterAshley
I made this! It was pretty good. I substituted extra pumpkin 1-1 for the apple sauce because I didn't have any on hand, and it came out beautifully. I love the texture of this bread--it really is more cake-like; very moist even two days later. I served it to two friends (not gluten-free) and they both said it was delicious and talked about it for the rest of the day.

My one change for next time would be a slight redistribution: the top was shockingly salty, while I felt the inside could benefit from slightly more. I used Maldon salt flakes--I would probably reduce to 2 tsp on top and increase by 1/4 tsp on the inside. I also might add some onion or garlic powder/granules to the inside to incorporate more of the delicious top flavor throughout.

Thanks for the great recipe!
December 10, 2012 | Unregistered CommenterEv
@Ev - Thank you so much for the feedback. I appreciate it! And I definitely had the same thoughts as you on adding a bit more salt IN the bread and reducing on top. It didn't seem overwhelming on the top for me, but I think could benefit from that change. You could definitely change up the seasonings to be more integrated throughout the bread. For this, I wanted almost a crust of toppings. :) I'm so glad to hear the bread was well received by your friends! Thanks again for your comment!
December 10, 2012 | Registered CommenterAshley
Holy crap these pictures made me so hungry!!! When is lunch time!?!? :D
December 11, 2012 | Unregistered CommenterBetterHealth
I made this bread yesterday and ABSOLUTELY LOVED IT! I used dried rosemary and didn't have the ingredients for the topping so I did add it, and it still was fantastic! I would love to try the topping one day.
January 20, 2013 | Unregistered CommenterDanielle
Hi! I LOVE your blog - and this bread looks seriously amazing. I just discovered your blog about a month ago in my search for gluten-free baked goods as I was recently diagnosed with Celiac. Cooking with alternatives wasn't so much of a problem but I have SO missed baking. Your site has so many great recipes...I am seriously pumped to make some of the donut pan is on it's way from amazon as I type :)

Thanks for sharing all these super creative recipes - I'm so excited to cook my way through all of them :)

anna maria
April 15, 2013 | Unregistered Commenteranna maria
I just have to say - I make this bread for myself and my family all the time (switching up the herbs depending on what is on hand) and we absolutely adore the recipe. I have started adding a TB or two of honey, as I like the extra kiss of sweetness!
February 24, 2014 | Unregistered CommenterLauren

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