Savory Rosemary Goat Cheese Quick Bread

Try mixing up this quick bread-which stars the classic Provencal pairing of goat cheese and rosemary-as soon as you get home from work. It bakes up in just 50 minutes. That's enough time for you to change into some comfy clothes, warm up a can of soup, toss a bit of salad-and pour yourself a glass of Sauvignon Blanc, to go with it.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 55 min
  • Yield: 12 servings
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4 tablespoons unsalted butter, softened, plus additional for buttering the loaf pan

1 large egg, beaten

1 cup reduced-fat (1 percent) milk

1 cup all-purpose flour

1 cup white whole wheat flour

1 tablespoon baking powder

1 teaspoon dried rosemary, roughly chopped, or 1/2 teaspoon chopped fresh rosemary

1/4 teaspoon kosher salt

1/3 cup golden raisins

2 ounces goat cheese, very cold, cut into 1/2-inch chunks


  1. Heat the oven to 350 degrees F. Butter a 9-inch loaf pan. 
  2. Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.) 
  3. In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes. 
  4. Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.