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.
The bread dough mixes up quickly and looks a little bit shaggy. This is a good thing! It’s supposed to look that way.
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.
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.
Savory Rosemary Buttermilk Quick Bread Recipe
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
**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!
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!
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