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

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!
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf

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.)