Quick Rosemary-Chive Bread

Get ready for fall with this savory recipe which takes an hour or less! It's wonderful to eat with breakfast or serve with tea/coffee or a simple dinner appetizer with olive oil and balsamic vinegar!


  • 1 tablespoon butter, plus more to grease the loaf pan
  • 1/2 cup of Rocket Farm's Chives (Already cut and offered year round!)
  • 1 heaping tbsp. Rocket Farms Fresh Rosemary (finely minced)
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1/4 cup plus 2 tablespoons vegetable oil or melted butter
  • 2 large eggs, at room temperature
  • Optional: add 1/8 pepper


  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 chives 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. Whisk together the milk, melted butter, and eggs in a large bowl. Add the dry ingredients to the milk/butter/egg mixture until loose consistency forms. Add the minced chives/rosemary mix.
  4. 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.
  5. Cool 15 minutes in the loaf pan, then remove the bread from the pan and transfer to a wire rack to finish cooling.