Goat cheese raisins and rosemary loaf

This goat cheese, raisins, and rosemary loaf is a simple savory-sweet appetizer, blending tangy cheese, sweet raisins and fresh rosemary. You can use either this quick bread as a complement to a meal or enjoy it on its own. I love this recipe’s versatility; it impresses in any setting, from casual snacks to formal gatherings.

What I love about loaves is that anyone can follow the basic steps, making them the ultimate last-minute option. On one hand, goat cheese adds richness, while on the other hand, raisins provide a chewy texture. Finally, rosemary infuses the bread with fresh aromas, balancing the overall dish.

The savory loaf is moist and tender, with a pleasant golden crust. Influenced by culinary traditions from around the world, this dish has many origins and its variations can suit all tastes. In particular, French and Italian cuisines features savory breads like focaccia, which combine ingredients such as cheese, olives and herbs. In Great Britain, loaves prepared with cheese, bacon, or vegetables often accompany meals or tea.

This nutritious savory cake is tastier when still warm because it tends to be drier when eaten cold. This is because hot goat cheese and raisins provide moisture to the texture. For this reason, I suggest storing the bread in the fridge for no more than 1-2 days. Alternatively, you can reheat the goat cheese, raisins, and rosemary loaf in the oven for a few minutes.

Ingredients for the goat cheese, raisins and rosemary loaf

• Flour: I use all-purpose flour for this bread because its balanced composition provides the right texture. It is neither too dense nor too light. All-purpose flour also manages to incorporate and support the other ingredients well.

• Eggs: they are fundamental because they help bind the ingredients together, creating a smooth texture. Eggs provide structure and stability to the savory cake, while also making it softer.

• Milk: using milk ensures the bread won’t become excessively dry, and it will the batter easier to whisk. Furthermore, its natural sugars will helpo the crust brown during baking, giving it an appealing golden color. For this goat cheese, raisins and rosemary loaf I choose almond milk, but feel free to use the type you prefer.

• Olive oil: this recipe already includes many ingredients able to add a good natural source of fat. For this reason, the amount of olive oil in this savory quick bread is not very high. I prefer olive oil because it provides a fruity flavor that complements Mediterranean ingredients like rosemary and goat cheese. Additionally, olive oil is healthier than other oils, as it contains less saturated fat and is beneficial for heart health.

• Raisins: they add a natural sweetness that balances the savory flavor of the goat cheese, creating a pleasant sweet-savory contrast. Additionally, raisins provide a chewy texture to the loaf, complementing the golden crust of the bread. Finally, the dark color adds visual interest, which contrasts nicely with the lighter hues of the other ingredients.

• Baking powder: this leavening agent helps the loaf rise by producing gas that creates air pockets in the dough. This results in a light and and airy consistency, preventing the bread from becoming too dense and dry. Baking powder doesn’t require time to rise, making it ideal for recipes like this goat cheese, raisins and rosemary loaf.

• Goat cheese: its salty flavor enhances the overall taste of the quick bread and complements the other bold ingredients. For this recipe, I use cubed goat cheese that blends perfectly into the soft and spongy batter. Additionally, goat cheese adds richness without being too greasy and melts gently in your mouth when tasted.

• Rosemary: this herb imparts a distinctive fresh note to the quick bread, complementing the savory cheese and sweet raisins. This balance helps create a well-rounded and harmonious flavor profile. Additionally, rosemary adds visual appeal by introducing a hint of green to the quick bread. Finally, as the loaf bakes, this ingredient releases its essential oils, enhancing the savory experience.

Find the complete recipe with measurements below

How to prepare this wholesome quick bread

In a bowl, lightly beat the eggs with olive oil and milk.

Add flour, goat cheese, raisins and rosemary. Season with salt and pepper.

Stir in the baking powder and pour the batter in the loaf pan.

Bake at 180°C (350°F) for 35-40 minutes, then let it cool before serving. 

My tips for this easy and nutritious loaf

• You can keep some of the raisins to place on top of the loaf before baking.

• You can use any type of plant-based milk you prefer, or substitute it with regular cow’s milk.

• Goat cheese can be substituted with feta cheese.

• Check the cake’s doneness with a toothpick or knife before removing it from the oven. If the center of the cake doesn’t stick to the blade, it is sufficiently baked.

• If the cake turns golden before it is fully baked, cover it with aluminum foil to prevent it from browning too much on top.

Goat cheese raisins and rosemary loaf

Course: Appetizers, MainCuisine: Vegetarian

Servings

3

servings

Prep time

4

minutes

Cooking time

40

minutes

Ingredients

• All-purpose flour 140gr (1.1 cup)

• Eggs 2

• Vegetable milk 60ml (0.25 cup)

• Olive oil 60ml (0.25 cup)

• Raisins 80gr (0.5 cup)

• Baking powder 2tsp

• Salt

• Pepper

• Goat cheese 80gr (cubes)

• Rosemary 1-2gr (a sprig)

Directions

• Preheat the oven at 180°C (350°F).
• Finely chop the rosemary.
• In a bowl, lightly beat the eggs with olive oil and milk.
• Add flour, goat cheese, raisins and rosemary. Season with salt and pepper.
• Stir in the baking powder and pour the batter in the loaf pan.
• Bake at 180°C (350°F) for 35-40 minutes, then let it cool before serving.

Notes

• You can keep some of the raisins to place on top of the loaf before baking.
• You can use any type of plant-based milk you prefer, or substitute it with regular cow’s milk.
• Goat cheese can be substituted with feta cheese.
• Check the cake’s doneness with a toothpick or knife before removing it from the oven. If the center of the cake doesn’t stick to the blade, it is sufficiently baked.
• If the cake turns golden before it is fully baked, cover it with aluminum foil to prevent it from browning too much on top.