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If you find yourself regularly wishing savory snacks were as easy to grab on the run as sweet ones, today's recipe is going to help you out.

This simple savory quick bread is dense, moist, and seriously tasty. Fresh tarragon lends it fragrance while freshly cracked black pepper gives it heat. A touch of sugar both takes the edge off the tarragon and pulls out the flavor of the modest dose of cornmeal you'll throw in.

The loaf makes a great snack all on its own and plays extremely well with fruit jams. If you're in search of an easy meal, it also makes a really lovely tartine with Dijon mustard, seared tempeh, fresh apple slices (hello, fall), and a little arugula. And probably any other open-faced sandwich you can dream up.

Savory Tarragon and Black Pepper Loaf

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yields 8 servings

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 TBSP baking powder

1 tsp psyllium husk powder (optional—assists binding)

1 TBSP finely chopped fresh tarragon

1 tsp fine sea or kosher salt

1 tsp freshly cracked black pepper

1 cup unsweetened soy milk

1/2 cup plain soy yogurt, such as Silk brand

1/4 cup canola oil

1 TBSP natural cane sugar (evaporated cane juice)

Heat oven to 350. Oil a 9x5" loaf pan.

Sift together flour, cornmeal, baking powder, and psyllium husk powder, if using. Stir in salt, pepper, and tarragon.

Separately, whisk together milk, yogurt, oil, and sugar. Add wet ingredients to dry and stir just until combined. Transfer batter to loaf pan and bake 43-45 minutes, or until a tester inserted into the center of the loaf comes out clean.

Let cool in the pan on a wire rack, 10 minutes. Carefully and gradually work the loaf loose from the sides and bottom of the pan with a very thin metal spatula. Turn out onto wire rack and let cool. Leftovers should be wrapped tightly, but keep well for several days at room temperature.