This rosemary bread recipe is savory, moist, and full of flavor from fresh rosemary, garlic, parmesan cheese, and buttermilk. It mixes together quickly, bakes into a beautiful loaf with a golden crust, and makes any simple meal feel a little more special. Serve it warm with soup, salad, pasta, or roasted chicken for an easy homemade quick bread everyone will love.
Why This Rosemary Bread Recipe Works
This homemade bread is flavorful, moist, and easy to make. It mixes up quickly, and while it’s baking, the most incredible aroma fills your kitchen! The bread dough is moist and shaggy, which produces a loaf of bread with great flavor and a crisp crust.
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Rosemary Bread Ingredients
- I know rosemary has a very distinct flavor, so here are some ideas for substitutions:
- 1 teaspoon dried oregano
- 1/2 cup chopped olives
- 1/4 cup chopped onion
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped dill,
- 6 bacon strips (crispy and crumbled)
- I used garlic powder, but fresh garlic (finely chopped) would work as well.
- The parmesan cheese can be replaced with sharp cheddar cheese, Asiago cheese, Romano, or shredded mozzarella.
- Carefully slice this delicious bread with a large sharp knife. For best results, use a serrated knife.
- I like to use refined coconut oil in my baked goods, but canola or vegetable oil can be used as well. To melt the coconut oil, just warm it for a few seconds in the microwave. Or you can use refined liquid coconut oil.
How To Make Rosemary Bread
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all purpose flour, sugar, baking powder, salt, garlic powder, and parmesan cheese. Whisk together and set aside.
- In a small 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 or wooden spoon until the flour is completely incorporated.
- Gently fold in the fresh rosemary. Batter will be very moist and shaggy.
- Transfer dough into a 1.5 quart loaf pan (9 x 5 inches) that has been sprayed well with non-stick spray. Sprinkle the top of the dough lightly with chopped rosemary.
- Bake time is 45 minutes. Loaf is done when a knife inserted in center comes out clean and outside is golden brown.
- Cool for 10 minutes and remove loaf from pan. Slice and serve warm.
What Can I Use Instead of Buttermilk?
A good substitute for buttermilk is a combination of regular milk and lemon juice. Put one tablespoon of lemon juice in a measuring cup. Fill it with milk to the one cup line. Stir and let the mixture sit for 5 minutes. If you don’t have lemon juice, white vinegar will work as well!
How To Store, Freeze, + Reheat
- Store the leftover bread loaf in an airtight container, plastic wrap, or aluminum foil. It can be left out at room temperature for a day, after that, place it in the refrigerator.
- To freeze this flavorful bread, wrap it tightly in plastic wrap, and then place it in a resealable freezer bag. It will last for 3 months in the freezer.
- The best way to reheat slices of this rosemary bread is in the microwave. Heat it by individual slices, for 10-15 seconds each. The goal is to warm and reactivate the parmesan cheese, so the bread tastes like it’s fresh from the oven. It’s also delicious toasted!
What To Serve With Rosemary Bread
This savory rosemary bread is wonderful served warm with a bowl of soup, a main dish salad, or a simple chicken dinner. It also makes a lovely addition to a casual lunch or small gathering. For a full meal, serve it with rosemary chicken, rosemary roasted potatoes, or a fresh green salad. If you are growing rosemary at home, this is one of the easiest ways to use a few fresh sprigs.
This bread has the same savory, cheesy flavor that makes garlic biscuits so popular, but it bakes into one easy loaf. The parmesan gives it a rich taste, and the fresh rosemary adds just the right amount of flavor without being overpowering.
Easy Rosemary Bread Recipe with Garlic + Parmesan
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2-3 teaspoons garlic powder
- 3/4 cup parmesan cheese (shredded)
- 1 cup buttermilk
- 1/4 cup coconut oil
- 1 large egg
- 1 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 coconut 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 incorporated.
- Gently fold in the 1 tablespoon 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 additional chopped rosemary if desired.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
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I am gluten intolerant, can I use a 1 – 1 gf flour instead?
We loved the bread! It was easy and very tasty. I think next time I will halve the sugar amount, but it was delicious. Other notes: My bread pan was 1 qt. but was plenty big enough.
I didn’t have buttermilk but soured milk with lemon juice.
How much fresh rosemary is folded into the batter? The only fresh rosemary I see in the ingredient list is the tablespoon of chopped rosemary sprinkled on top. Thanks!
Hi Mary…I’m sorry for the confusion. I edited the recipe so it was more clear. Add the 1 tablespoon fresh chopped rosemary to the batter, and then sprinkle additional rosemary, if desired, on top before baking. Thank you!
Hi Ann,
This bread sounds delicious. I never have buttermilk ion hand. What can I substitute?
We loved this bread and it was easy to make. We didn’t have buttermilk either so we substituted “sour milk” which is just milk, the same amount as the buttermilk, with about 1 tsp of lemon juice added to it. Let it sit for 5 minutes and then use it in your recipe just like the buttermilk. We were also out of coconut oil, so we substituted olive oil and it worked just fine. It is delicious on its own but we liked it for a BLT! A little crumbly for a sandwich but it tasted so good we didn’t mind the crumbs.
Delicious! A little sweet for my taste, but that’s just me. I’ll definitely make this again with less sugar and a bit more salt. Can’t wait to try the variations!!
Hi Cheryl…thank you so much for the feedback, and also for the rating. I really appreciate it!
I cook, I bake, but I never bake bread…until I saw this recipe. I grow rosemary in my garden, so I gave this a try. My husband and I love it.
Thank you Ann for this wonderful recipe. I made it last night to go with some homemade chicken noodle soup. It was the perfect compliment!
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.
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.
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!
I made your bread this evening and it was great. I made it gluten free and it turned out delicious! Thank you for sharing.
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
Thanks for the Rosemary Buttermilk bread! I will be baking this tomorrow! Always appreciate your yummy recipes!
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.
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!
This sounds delicious. I think I would like the rosemary and cheddar, then parmesan and oregano! I love quickbreads! Thank you!
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!!
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.
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.
This sounds amazing. My rosemary is going strong yet! Cannot wait to try this!
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
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.
If I do not have Canola oil on hand can I substitute another oil?
Thank you for all the fabulous ideas & recipes!!
Lisa
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!
Thank you Ann, I think it’s so awesome that you reply to our questions! Thank you VERY much!
Made this today and it was fabulous! Thank you for sharing!
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?