An easy sweet and herby bread recipe that’s perfect for a warming breakfast, dessert, or afternoon snack! This Sweet Gluten-Free Rosemary & Fig Quick Bread is vegan, allergy-free, full of dried mission figs, fig preserves, rosemary, and topped with a brown sugar crumble!
The greatest dried fruit, the fig, the greatest aromatic herb, rosemary. Combine these two elegant ingredients and you’ll have one show stopping flavor combination on your hands! Pairing fruit with an herby, typically savory, ingredient always yields a mouthwatering delicious taste experience. Yet it is an underutilized food phenomenon that needs to go mainstream and grace more kitchens ASAP! Fruit and herbs are a must and soon you’ll be pairing them together every chance you get!
What are the ingredients in this rosemary fig bread?
You don’t have to worry about expensive fresh figs here, you’ll be using dried mission figs and fig preserves (or jam). Things you can get year-round, even when it’s not prime fig season! Besides the figs, you’ll also need some dried rosemary! You probably already have some in your spice cabinet and you only need a tablespoon! I use rosemary like it’s going out of style! Every day without fail, I consume a hefty dose of dried rosemary. To tie this gluten-free quick bread together, we can’t forget about the topping. What better way to top a sweet quick bread than with crumb! I used some “brown sugar“, a touch of brown rice flour, and a spot of dairy-free butter.
Why are fruit and savory herbs such a food pairing?
The three common fruit pairing herbs are thyme, sage, and rosemary. I always associate these three with autumn and winter; all the cozy vibes! They’re warming, can be savory or sweet, herby, earthy, and give that “complete” feel to a recipe. I’ve always been a fan of pairing fruit with savory things like chicken, and since figs aren’t like watermelon or pineapple, savory herbs like rosemary complement their elegant sweetness rather perfectly! The earthiness both the figs and rosemary have are just a pairing waiting to happen! Other herbs that elevate fruit are things such as tarragon, winter or summer savory, any of the “perennial” herbs. Same goes with pairing olive oil or balsamic with citrus, berries, figs..beautiful and full flavors there!
Is quick bread breakfast or dessert?
You guys know I LOVE my gluten-free quick breads! Why? Well, they’re so easy to make, just mix, pour, and bake. But also because they can be a breakfast, brunch, snack, or dessert! Quick breads are like the cuisine to your morning muffin or after dinner slice of cake. They are so perfect to pair with coffee or your afternoon tea! Quick breads are a baked good I think you should just always have in the house. Bake some, slice, and freeze to pull out whenever the craving hits or bake a weekly loaf to have on hand, not only for yourself, but if guests pop in. Speaking of such, quick breads are GREAT gifts to give! They’re just so easy and very forgiving to make on the fly!
Any topping suggestions for this quick bread?
I guess this answer comes down to when you do decide to have your slice of sweet gluten-free rosemary fig quick bread! For breakfast or brunch, I’d go with more of the fig preserves you decide to use and a smattering of vegan butter! Need a little afternoon fuel? Go with a nut or seed butter! Having the bread for dessert? Maybe some chocolate type of spread! It’s up to you! That brown sugar crumble kind of speaks for itself so eating it plain is 100% approved! Same goes with eating it with your hands or with a fork, like cake. I don’t judge either way!
Sweet Gluten-Free Rosemary & Fig Quick Bread
- 1 Cup Gluten-Free Baking Flour
- 1 Cup Brown Rice Flour
- 2 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- ½ Cup Dried Black Mission Figs (chopped)
- ⅓ Cup Fig Preserves
- 2 TB Swerve Brown Sugar (or preferred brown sugar)
- 1 TB Dried Rosemary (crushed)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- ½ Tsp Cinnamon
- ¾ Cup Unsweetened Non-Dairy Milk
- Crumble Topping:
- ¼ Cup Swerve Brown Sugar(or preferred brown sugar)
- 3 TB Brown Rice Flour
- 1 TB Cold Vegan/Allergy-Free Butter (I use MELT)
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours and baking powder, mix together.
- Now add all the other bread ingredients and mix the batter smooth (it should be thick).
- In a greased 8x4 inch loaf pan, pour and smooth out the bread batter.
- In a small bowl, mix together the crumble ingredients (I used my hands to make it crumb like).
- Now sprinkle the brown sugar crumb over the top of the bread batter in the loaf pan.
- Bake the bread in the preheated oven for 35 minutes.
- Remove and allow to cool on a wire rack before slicing.
So soft, moist, sweet, with that unexpected aroma and taste of savory rosemary! I love the slight chew of the dried figs, the crunchy brown sugar crumble and that soft inner crumb! So good! Eat it warm or cold; I vote warm with that smear of butter and fig preserves! You are going to be crushing on this rosemary & fig quick bread ALL season long, trust me!
So tell me:
+ What’s your favorite fruit and herb pairing?
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