Savory Quick Bread With Cheese And Olives
A flavorful and easy savory quick bread packed with melty cheese, briny olives, and aromatic herbs — perfect for brunch, picnics, or a snack with wine.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Category: Bread, Appetizer, Snack
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1/4 teaspoon cayenne pepper (optional)
-
1 cup shredded cheese (cheddar, mozzarella, or a mix)
-
1 cup whole milk
-
1/4 cup olive oil
-
2 large eggs
-
1 cup pitted olives (green, black, or a mix), drained
-
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional)
-
2 tablespoons melted butter or non-stick cooking spray (for greasing the loaf pan)
Instructions
-
Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan with melted butter or non-stick spray.
-
In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper if using.
-
In a separate bowl, whisk the milk, olive oil, and eggs until well combined.
-
Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing.
-
Fold in the shredded cheese, drained olives, and thyme until evenly incorporated.
-
Transfer the batter into the prepared loaf pan and spread it out evenly.
-
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
-
You can use any combination of cheeses for a more complex flavor.
-
For a spicier kick, increase the cayenne or add diced jalapeños.
-
This bread pairs well with soups, salads, or charcuterie boards.
-
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
-
Freezes well: slice and wrap individually for quick reheating.