Rosemary-Onion Quick Bread from An Edible Mosaic
- 1 tablespoon butter, plus more to grease the loaf pan
- 1 small onion, finely diced
- 2 cups flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 (slightly heaping) teaspoon minced fresh rosemary, plus a few leaves more for topping if desired
- 3/4 cup milk, at room temperature
- 1/4 cup plus 2 tablespoons vegetable oil or melted butter
- 2 large eggs, at room temperature
- Preheat oven to 350F; grease a 9 by 5-inch loaf pan with butter.
- 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.
- 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.