Holiday baking is glorious. Fabulous tastes, beautiful tins and wrappers, smells that take you back to your childhood Christmas. The holidays are also a time to spread joy and give gifts. What better gift than a homemade quickbread made with love and wrapped with care.
Since I may have overdone the pumpkin (if that were even possible), I decided to create a slightly sweet and slightly savory bread aromatic with rosemary and moist from honey. This can be a canvas for anything from cheese to cashew butter or “just” extra honey. One of my favorite recipes is a rosemary chocolate chip cookie that I make for potluck every Saturday. It inspired me to use fragrant rosemary in this bread for the pleasant taste and smell that pairs exquisitely with honey – my favorite sweetener neck and neck with maple syrup. One inhale and you’ll see what I mean.
When everyone is giving and being gifted sweet cookies, candies and cakes, I’ll be sharing this delightfully delicate gluten-free bread. I wrap it in parchment paper (cute patterns are always a plus) and twine. A fresh rosemary sprig from our garden gives you a hint that this quickbread is extra special.
Makes 1 Happy Loaf
3 cups gluten-free flour mix (like this one)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp chopped rosemary
1 cup non-dairy milk (coconut, soy, hemp)
2/3 cup honey
1/2 cup coconut oil, softened
1 tsp vanilla extract
Preheat oven to 350°F.
Add all dry ingredients to a medium sized bowl and whisk to combine. In a separate bowl, add all the wet ingredients and mix well. Add the wet ingredients to the dry ingredients and mix until thoroughly combined.
Pour into a greased 9″x5″ loaf pan. Smooth out the top and place on the middle rack in your oven. Bake for 50-55 minutes or until a toothpick comes out clean, rotating halfway through. Cool for 5 minutes in the pan before removing to a cooling rack.
Wrap and give!