Why You’ll Love This Savory Quick Bread With Cheese And Olives

Hey there, fellow food lovers! Are you craving something savory, satisfying, and incredibly easy to whip up? Then look no further than this delightful cheese and olive quick bread! This recipe is your new go-to for a comforting snack, a flavorful side dish, or even a surprisingly delicious brunch addition. Imagine sinking your teeth into a warm, fluffy loaf, bursting with the sharp tang of cheese, the briny pop of olives, and a hint of aromatic thyme. It’s the perfect blend of textures and tastes – soft and tender inside, with a slightly crispy golden crust. The best part? It comes together in a flash! No need for lengthy kneading or complicated techniques; this recipe is incredibly forgiving and perfect for even the busiest weeknights. This bread practically screams “cozy comfort food,” making it ideal for a chilly evening or a relaxed weekend brunch with friends. You’ll love the speed of preparation, the impressive flavor, and the undeniable satisfaction of creating something so delicious with minimal effort. The aroma alone will fill your kitchen with warmth and invite everyone to gather around the table! Trust me, this quick bread is about to become your new favorite!

Delicious Savory Cheese and Olive Quick Bread

What You’ll Need

This recipe calls for simple, pantry-friendly ingredients, most of which you probably already have on hand! Let’s take a closer look:

All-purpose flour: This provides the structure for our bread. You can experiment with other flours, but all-purpose works perfectly here.
Baking powder: The leavening agent that gives our bread its airy texture. Make sure it’s fresh for optimal results.
Salt and black pepper: Enhance the flavors of the other ingredients and add a savory depth.
Cayenne pepper (optional): A dash of cayenne adds a subtle kick for those who enjoy a little heat. Feel free to adjust the amount or omit it altogether.
Cheese: Shredded cheddar, mozzarella, or a blend of your favorite cheeses work beautifully. The cheese melts beautifully into the bread, adding a rich, savory flavor.
Milk: Whole milk adds richness and moisture to the bread, resulting in a tender crumb. You can experiment with other types of milk, but whole milk provides the best results.
Olive oil: Adds moisture and flavor, complementing the olives and cheese beautifully. The olive oil also contributes to a slightly crispy crust.
Eggs: Bind the ingredients together and add richness. For a richer flavor, use large eggs.
Olives: Green, black, or a mix—choose your favorite! The olives provide a salty, briny counterpoint to the cheese. Make sure to drain them well before adding them to the batter.
Fresh or dried thyme (optional): Adds a fragrant, herby note that perfectly complements the olives and cheese. Fresh thyme offers a more vibrant flavor.
Butter or non-stick spray: For greasing your loaf pan to prevent sticking.

Step-by-Step Instructions

Let’s get baking! This recipe is surprisingly straightforward.

Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan generously with butter or non-stick spray. This ensures easy removal of the baked bread. A little extra butter never hurts!
Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using). Whisk these thoroughly to ensure even distribution. Lumps in the dry ingredients can lead to an uneven texture in your bread.
Wet Ingredients: In a separate bowl, whisk together the milk, olive oil, and eggs until well combined. Ensure there are no streaks of oil left.
Combine: Gently pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Overmixing can lead to a tough bread, so avoid mixing it for too long. A few lumps are okay!
Add Cheese and Olives: Gently fold in the shredded cheese and drained olives. Be careful not to overmix. You want to distribute the cheese and olives evenly throughout the batter, but you don’t want to break down the cheese too much.
Add Thyme (Optional): If using, stir in the fresh or dried thyme.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 15 minutes. Ovens can vary, so adjust the baking time as needed. If the top is browning too quickly, loosely tent it with foil.
Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the inside to set and prevents the bread from becoming soggy.

Tips for Success

Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
Use fresh baking powder: Old baking powder can lose its leavening power, resulting in a flat bread.
Check for doneness: Use a wooden skewer or toothpick to check if the bread is baked through. If it comes out clean, it’s ready.
Let the bread cool completely: This prevents the bread from becoming soggy and allows it to set properly.
Adjust the spice level: If you like it spicier, add a pinch more cayenne pepper, or try adding a few dashes of your favorite hot sauce.

Variations to Try

Different cheeses: Experiment with different cheeses, such as parmesan, Gruyère, or pepper jack.
Sun-dried tomatoes: Add a half cup of chopped sun-dried tomatoes for a burst of intense flavor.
Roasted red peppers: Incorporate a half cup of roasted red peppers for sweetness and color.
Vegetarian option: This recipe is already vegetarian, but you can easily make it vegan by substituting the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water) and using plant-based milk.
Gluten-free: Use a gluten-free all-purpose flour blend.

Storing and Reheating

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze it for up to 3 months. To reheat, simply slice and toast it in a toaster or oven until warmed through. You can also microwave slices for a quick reheat, but be mindful not to overcook and dry it out.

Frequently Asked Questions

Q: Can I substitute the olive oil? A: Yes, you can substitute the olive oil with another neutral oil, such as vegetable oil or canola oil. However, olive oil adds a lovely flavor to the bread, so we recommend sticking with it if possible.
Q: How long does the bread last? A: Stored properly at room temperature in an airtight container, this bread will last for about 3 days. Freezing extends its shelf life to about 3 months.
Q: Can I make this bread ahead of time? A: Yes! You can prepare the batter the night before and refrigerate it overnight. Just let it come to room temperature before baking.
Q: What if my bread is browning too quickly? A: If the top is browning too quickly, loosely tent it with aluminum foil for the remaining baking time.

The Final Word

This savory cheese and olive quick bread is the perfect combination of easy preparation, incredible flavor, and satisfying texture. It’s a versatile recipe that can be adapted to your liking, making it a great addition to your baking repertoire. So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking experience with your friends. Happy baking!

Savory Quick Bread With Cheese And Olives 🧀🍞

This savory quick bread is easy to make and perfect for a snack, appetizer, or side dish. The combination of cheese, olives, and herbs creates a delicious and flavorful bread that’s sure to be a hit.

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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 butter melted, 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, pepper, and cayenne pepper (if using).
In a separate bowl, whisk together the milk, olive oil, and eggs until well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
Stir in the shredded cheese, olives, and thyme (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

* For a richer flavor, use whole milk instead of skim milk.
* Feel free to experiment with different types of cheese and olives. Sun-dried tomatoes would also be a delicious addition.
* If you don’t have fresh thyme, dried thyme works well too. Just use about 1/3 of the amount called for in the recipe.
* The bread is best served fresh, but it can be stored in an airtight container at room temperature for up to 3 days.