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.