Umami Recipes
Umami Recipes

Easy Rosemary Bread Recipe with Garlic + Parmesan

10 servings


20 minutes

active time

1 hour 5 minutes

total time


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


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 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.


Made this on 1/18/2024 for a romantic lunch date with Hallie. It paired perfectly with the red lentil soup I made. I followed the recipe but did make some changes: I left out the sugar, it's simply not needed for a savory bread like this. Instead of buttermilk, I substituted 3/4c milk (2%) and 1/4c non fat greek yogurt. I used half as much salt as called for, 1/2 tsp. I also used cotija cheese instead of parmesan, because we had it on hand, probably about 1/3 cup. Instead of spray, I coated the loaf pan with butter.


Serving Size



204 kcal

Total Fat

9 g

Saturated Fat

2 g

Unsaturated Fat

7 g

Trans Fat

0.02 g


26 mg


513 mg

Total Carbohydrate

24 g

Dietary Fiber

1 g

Total Sugars

4 g


7 g

10 servings


20 minutes

active time

1 hour 5 minutes

total time
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