Bread Recipes | Recipes

Savory Rosemary Buttermilk Quick Bread Recipe

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

It has taken me a few tries to get this savory rosemary buttermilk quick bread recipe right. I knew it would be worth it when I finally figured it out…and it is! This bread is flavorful, moist and easy to make. 

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

The bread dough mixes up quickly and looks a little bit shaggy. This is a good thing! It’s supposed to look that way. 

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

Savory Rosemary Buttermilk Quick Bread for Gift-Giving

I did a lot of testing on this bread because I wanted to be sure it would hold up for gift-giving. It is, of course, delicious fresh from the oven. I wrapped my cooled loaf in plastic wrap and let it sit out for a day. The day-old bread was just as moist and flavorful as the fresh loaf. I then put the remainder of the loaf in the freezer. It was in there for a week. I removed it, allowed it to thaw, and then tasted a slice. Again, very moist and still had all its flavor. 

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

If you aren’t a rosemary lover, I’ve included some substitutions in the notes of the recipe. Anything savory would work well so go ahead and try whatever you like best. I used garlic powder but if you like fresh garlic, that would also be delicious. 

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

Savory Rosemary Buttermilk Quick Bread Recipe

A moist and savory quick bread that is the perfect addition to any meal. Parmesan cheese, garlic, and rosemary add amazing flavor!
4.8 from 10 votes
Course: Bread
Cuisine: American
Servings: 1 loaf
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon salt
  • 2-3 teaspoons garlic powder
  • 3/4 cup fresh shredded parmesan cheese
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 large Egg
  • 1 heaping tablespoon fresh chopped rosemary

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, and parmesan cheese. Whisk together and set aside.
  • In a smaller bowl, combine buttermilk, egg, and canola oil. Whisk briskly until fluffy.
  • Pour the buttermilk mixture into the bowl containing the flour/parmesan cheese mixture. Fold together with a spatula until the flour is completely mixed in.
  • Gently fold in the fresh rosemary. Batter will be very moist and shaggy.
  • Pour into a 1.5 quart loaf pan that has been sprayed well with non-stick spray. Sprinkle lightly with chopped rosemary.
  • Bake for 45 minutes. Loaf is done when a knife inserted in center comes out clean and outside is golden.
  • Cool for 10 minutes and remove loaf from pan. Slice and serve warm.

Notes

Sharp cheddar cheese may be substituted for the parmesan.
In addition to or instead of the rosemary: 1 teaspoon dried oregano, 1/2 cup chopped olives, 1/4 cup chopped onion, 1 tablespoon fresh chopped dill, 6 bacon strips (crispy and crumbled.) 
Like this recipe?Follow me at @onsuttonplace

**If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!

This Savory Rosemary Buttermilk Quick Bread Recipe is the perfect addition to any meal. Simple to make, moist and flavorful quick bread with cheese.

Call me crazy, but when I was eating my first slice of this bread, I had a feeling I had tasted it before. I was halfway through the slice when I realized what this bread reminded me of…the Cheddar Bay biscuits at Red Lobster. The parmesan cheese adds a slightly different taste, but I’m betting if that was swapped out with sharp cheddar cheese, it  may be a very close copy of those biscuits. 

Savory Rosemary Buttermilk Quick Bread Custom Tag

This savory rosemary buttermilk quick bread would be so good served with soups, stews or pasta. If you want to give this as a gift, just package in a cellophane bag and add this custom tag. Enjoy!

You might also like:

Hearty Soup Recipes

Shop the post!

Subscribe to On Sutton Place!

38 Comments

  1. 5 stars
    This was absolutely delicious. I made it exactly a the recipe is listed. I can’t wait to try it with other adds you have listed. We love olives so I will definitely make it the same way and add in chopped olives. Thank you for sharing.

  2. 5 stars
    My family loved this bread with our Christmas Eve meal of brisket and your Delmonico potatoes. It is full of good flavor!
    It’s a nice addition to any meal or would be excellent with a pot
    of soup in the fall and winter, or any time of year.
    I plan to try it as a drop biscuit next time. I’m not a good bread maker so not sure if that
    will work or not, but going to give it a try.

  3. 5 stars
    Made this for Christmas gifts and made a loaf for myself and it’s delicious and came out just like the picture! Very easy to make!

  4. 5 stars
    I made your bread this evening and it was great. I made it gluten free and it turned out delicious! Thank you for sharing.

  5. This is perfect for neighborhood gift giving. I wonder how much batter in each mini foil loaf pans and time in oven?

  6. Candace Roberts says:

    5 stars
    Thank You Ann and Merry Christmas to you and your Family. Made this bread and loved it. Then I made one for my husband who is deathly allergic to milk anything. Poor Man I made buttermilk with almond milk ( USE UNSWEETNED ) adding 1 TBLS of apple cider vinegar to it and set for 15 minutes. for the Parm Added 1 TBLS Nutritional yeast and 1/2 cup of Daiya cheddar. He loved it and it came out great. Thanks again Happy New Year

  7. MARY-ANN (FROM CANADA!) says:

    Thanks for the Rosemary Buttermilk bread! I will be baking this tomorrow! Always appreciate your yummy recipes!

  8. Can I use some whole wheat in place of ap flour, sausage 3_4 cup? Guessing it would need to have more liquid or oil as well…?
    Thanks! Looking forward to making individual loaves for a get together coming up.

    1. Ann Drake says:

      I’ve never tried it with whole wheat flour…but it may work if you substitute just half. It may change the texture too. Good luck!

  9. This sounds delicious. I think I would like the rosemary and cheddar, then parmesan and oregano! I love quickbreads! Thank you!

  10. Made this the other night with a pot roast and it was delicious. We are looking forward to trying some variations because it was so good and EASY!!

  11. The Quick Bread was delicious !! Had to sub green onions & fresh cracked pepper for fresh rosemary but all else the same. Yummy (and pretty) with our roasted cauliflower & carrot cream soup! Perfect Sunday night meal. Thanks, Ann.

  12. About to start a pot of vegetable soup ~ this bread will be yummy with it!
    Thanks!

  13. Deborah Klepac says:

    What would be a substitute for a 1.5 quart loaf pan? 9 x 5?

  14. So glad to have come across this recipe, I will make it for dinner tonight, it will be just right with either meatloaf of minestrone soup (still deciding…). I do love September and the change of seasons, and always look forward to your new decor ideas. Thank you for always coming up with a new twist on your classic, traditional style.

  15. This sounds amazing. My rosemary is going strong yet! Cannot wait to try this!

  16. Brenda Armstrong says:

    A quick note before heading to church. Having tried many of your recipes with great results, I can’t wait to try rosemary buttermilk bread. This was a great post from start to finish. Blessings for your day

  17. Sounds delicious, I can’t wait to try it. Thank you!

  18. Mila Bassett says:

    I made this bread a few weeks ago, it was as popular with the family as I had expected! I made it as described in the recipe and am looking forward trying different combinations of cheeses and herbs.

  19. Lisa Oliver says:

    If I do not have Canola oil on hand can I substitute another oil?
    Thank you for all the fabulous ideas & recipes!!
    Lisa

    1. Ann Drake says:

      I think it would be OK to substitute coconut oil or vegetable oil for the canola oil. Olive oil would give it a different taste but it might be good!

      1. Lisa Oliver says:

        Thank you Ann, I think it’s so awesome that you reply to our questions! Thank you VERY much!

  20. Mila Bassett says:

    This bread will be perfect for the kids’ lunches. I usually bake bread using my bread machine but sometimes I don’t have 2 hours to spend on yeast bread. Another reason to always keep buttermilk in the fridge!

    1. Ann Drake says:

      Hi Mila! Yes…the buttermilk can be tricky so you have to think ahead just a little!

    2. You can fake buttermilk with regular milk and lemon juice or vinegar. You can also get instant buttermilk powder–store the container in your fridge and you have buttermilk whenever you need it! I’ve used it in lots of yeasted breads and it works great.

      1. Mila Bassett says:

        Hi Kristen, yes these methods work in a pinch but they are not 100% comparable to regular buttermilk (I tried them all:) ). Buttermilk keeps in the fridge for weeks, so once you buy a jug of it, it is there for you whenever needed.

  21. Made this today and it was fabulous! Thank you for sharing!

  22. I’m in love with the idea of this recipe. I’m going to try it in the AM but instead of a loaf I’m going to try in a muffin tin. Crossing my fingers it comes out as amazing as your loaf! Thank you so much for sharing. And for confirming it’s a good gifting recipe too!

  23. Sounds and looks delicious. Can’t wait to try! Thank you!

  24. Yum,going to try bacon & cheddar today.Thanks for all your delish recipes.

  25. THIS SOUNDS HEAVENLY ON A CRISP NOVEMBER DAY, AND I CAN ALREADY SMELL IT BAKING! YOU NEVER DISAPPOINT!

    CAN’T WAIT TO MAKE THIS FOR THANKSGIVING MORNING BREAKFAST WITH A FRITTATA AS A TEASE FOR THE TASTES TO COME LATER IN THE DAY! GOBBLE! GOBBLE!

  26. I will definitely be making this – it looks delicious. And I really appreciate the list of substitutes and add-ons! This is the season of soups, chilis, and stew, and I am always looking for ideas for breads to serve with them. Can’t wait !!!

  27. Lauri Leeper says:

    Thanks so much for offering the substitutions. I am not a rosemary fan. I do love dill. That might be very interesting!

  28. Can’t wait to try this Ann! Thanks for doing all the leg work to make this a perfect holiday food gift. Love the variations too.

  29. Debbie Williamson says:

    I love savory quick breads and am looking forward to trying this one. Yesterday I was in my herb bed Andy thought I needed to find some more uses for my rosemary. I’m a little concerned concerned about the amount of garlic powder. Is it overpowering?

    1. Ann Drake says:

      Hi Debbie! No the garlic is not over-powering. First I used just 1 teaspoon and it needed more flavor. 2 teaspoons is very nice and 3 teaspoons would be extra flavorful. Give it a try!

  30. Thanks for the rosemary recipe, Ann! And thanks for posting more frequently these days! I appreciate the clean, elegant look of your site and your useful, artistic ideas. Getting them more often is icing on the cake!

  31. This looks delicious! Thank you, Ann!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating