This aromatic quick bread pairs fresh rosemary with nutty Parmesan in a tender, sliceable loaf. Baking powder supplies the lift, so there is no yeast or rising wait.
Savory Rosemary Parmesan Quick Bread
- Prep: 15 minutes
- Bake: 46 to 52 minutes
Spread the batter evenly in the lined loaf pan before baking. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup whole milk
- 1/3 cup olive oil
- 1/2 cup finely grated Parmesan
- 1 tablespoon finely chopped fresh rosemary
How to Make the Quick Bread
- Prepare: Heat the oven to 350°F. Grease the pan and line the long sides with parchment.
- Mix dry: Whisk flour, baking powder, salt, and pepper for 30 seconds. Rub the rosemary between clean fingertips, then whisk it in.
- Mix wet: Whisk eggs, milk, and oil in another bowl until smooth and evenly combined.
- Fold: Pour wet ingredients into dry. Fold eight times, add Parmesan, then continue only until the last dry pocket disappears.
Fold gently until the final dry flour pocket disappears. - Bake: Spread batter evenly in the pan. Bake 46 to 52 minutes, until a center tester has crumbs but no wet batter.
- Cool: Rest 10 minutes in the pan, then transfer to a rack. Wait 45 minutes before slicing.
Texture Checklist
- Rosemary is finely chopped.
- Flour is spooned and leveled.
- Batter remains slightly lumpy.
- Parmesan is evenly distributed.
- The loaf cools before cutting.
Compare this loaf with our sun-dried tomato quick bread. Serve it beside Greek yogurt chicken salad or with tomato basil jam.
Allergens and Safe Storage
This recipe contains wheat, milk, and eggs. The FDA identifies all three as major allergens. Check packaged ingredient labels and prevent cross-contact when serving anyone with allergies.
Refrigerate the cooled loaf in an airtight container at 40°F or below. USDA guidance says perishable leftovers should be refrigerated within 2 hours and generally used within 3 to 4 days.
- Refrigerate for up to 4 days.
- Freeze slices for up to 2 months.
- Thaw overnight in the refrigerator.
- Reheat at 325°F for 8 minutes.
Mixing and Flavor Tips
Fresh rosemary can dominate when chopped coarsely. Remove woody stems and mince only the tender leaves. Use a true tablespoon rather than a loose handful.
Fold with a flexible spatula, scraping from the bottom and turning the bowl after each stroke. Excess mixing develops gluten and produces a tight, rubbery crumb.
- Bring milk and eggs to room temperature.
- Grate Parmesan finely for even seasoning.
- Do not knead the batter.
- Check the center, not an edge.
Serving Ideas
- Toast a slice until lightly crisp.
- Serve with vegetable soup.
- Top with sliced tomato.
- Cut into cubes for a snack plate.
Use a serrated knife with a gentle sawing motion. Pressing directly downward can compress the tender crumb, especially while the loaf is warm.
Frequently Asked Questions
Can I use dried rosemary?
Yes. Use 1 teaspoon and crush it between your fingers before adding.
Why did the center sink?
The loaf may be underbaked or the batter overmixed. Confirm the tester has no wet batter before removing it.