Baking Week! Rosemary-Onion Quick Bread

I thought we'd end Baking Week with something savory. Let me just tell you that this bread is amazingly delicious. It's a quick bread. so there's no tricky yeast to worry about, and it ends up with a muffin-like texture. Please find fresh rosemary when you make this! Perfect with soups or stews, and best fresh from the oven.

Rosemary-Onion Quick Bread from An Edible Mosaic

Ingredients

• 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

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.