A rosemary-scented quick bread perfect for wholesome snacking and gift-giving, made with whole grain flour, dark chocolate and olive oil.
This is olive oil quick bread is made without yeast and seasoned with fragrant fresh rosemary and chunks of bittersweet chocolate.
It is perfect to make in little loaves to give as gifts, or to snack on when you crave a bite of something not-too-sweet.
I’ve been experimenting with switching out butter for olive oil in baking, which led to Olive Oil and Lemon Ricotta Cake.
The first time I baked this lightly sweet cake (to me it’s actually more of a quick bread than a cake), I threw in some freshly grated lemon zest.
Lemon is a nice partner with the fruity taste of the olive oil and chocolate, but it got a little lost in there.
Baking with rosemary
I also have a special place for rosemary in my cooking, so any time I see an opportunity to highlight its distinctive piney-lemon character I jump in to explore.
Next, I tried adding some ground coriander, a spice that has essential elements of citrus and balsam.
You barely notice it in the background, but I think it naturally unites the slightly unusual pairing of chocolate with rosemary and olive oil.
I couldn’t help gilding the rosemary, so I sprinkled rosemary sugar leftover from my Italian Greyhound cocktails over the tops just before putting them in the oven.
More quick baking treats:
Rosemary Chocolate Olive Oil Quick Bread
- 3/4 cup (110 g) spelt flour (or use an equal amount of all purpose flour)
- 1 1/2 cups (215 g) all-purpose flour
- 3/4 (160 g) cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander or cardamom
- 3 large eggs
- 1 cup (236 ml) olive oil
- 3/4 (177 ) cup milk
- 2 tablespoons chopped fresh rosemary
- 5 ounces (145 g) bittersweet chocolate, chopped into 1/2-inch or smaller pieces
- Rosemary Sugar - optional
- Arrange an oven rack to the middle position and heat oven to 350 degrees.
- Lightly coat 4 small loaf pans (5" x 2") or one large ( 9" x 5" x 2.75") loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.
- Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
- In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
- Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
- Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
- Bake for 25-30 minutes for small loaves; 55-60 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
- Cool on a rack before slicing either warm or cool.