Introduction
Oh, how I love the smell of freshly baked bread wafting through the house! There’s something incredibly comforting and homey about it, isn’t there? And when it’s a savory quick bread, packed with delicious cheese and briny olives, well, that’s just pure magic. This Savory Cheese and Olive Quick Bread is one of those recipes that I pull out when I need a quick snack, a side for dinner, or even when unexpected guests pop over. It’s incredibly forgiving and comes together in a flash, making it perfect for those busy weeknights.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you can have this bread in the oven in under 15 minutes!
- Easy: No fancy techniques or special equipment needed. Just a couple of bowls and a whisk.
- Giftable: Wrap it up in some cute paper and ribbon, and you have a wonderfully thoughtful homemade gift.
- Crowd-pleasing: The combination of salty cheese and flavorful olives is a hit with pretty much everyone!
Ingredients
Gathering your ingredients is the first delicious step! Here’s what you’ll need for this delightful quick bread:
- 2 cups all-purpose flour: The foundation of our bread.
- 1 tablespoon baking powder: This is what gives our bread its lovely lift and tender crumb.
- 1/2 teaspoon salt: Balances out all those savory flavors.
- 1/2 teaspoon black pepper: Just a little kick to wake up your taste buds.
- 1/4 teaspoon cayenne pepper (optional): If you like a tiny bit of heat, this is your friend!
- 1 cup shredded cheese (cheddar, mozzarella, or a blend): Use your favorite! A sharp cheddar or a melty mozzarella are fantastic choices. I love a good blend!
- 1 cup milk: Whole milk will give you the richest texture, but any milk works.
- 1/4 cup olive oil: For that moist, tender crumb. Olive oil adds a lovely subtle flavor too.
- 2 large eggs: These bind everything together beautifully.
- 1 cup pitted olives, drained and chopped (green, black, or a mix): The star of our savory show! I like to use a mix of green and black olives for a more complex flavor.
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme (optional): Thyme and cheese are a match made in heaven. If you don’t have fresh, dried works just fine.
- Butter or non-stick cooking spray, for greasing: To make sure our beautiful bread slides right out.
How to Make It
Alright, let’s get baking! This is where the fun really begins.
- Prep Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). While that’s warming up, generously grease and flour a standard loaf pan. This step is super important to prevent sticking!
- Whisk the Dry Ingredients: In a nice big bowl, grab your whisk and mix together the flour, baking powder, salt, black pepper, and the cayenne pepper if you’re using it. Give it a good whisk to make sure everything is evenly distributed.
- Add the Savory Goodies: Now, stir in your shredded cheese, those lovely chopped olives, and the thyme if you’re adding it. Give it a gentle mix so everything is coated in the dry ingredients.
- Mix the Wet Ingredients: In a separate, medium-sized bowl, whisk together the milk, olive oil, and eggs. Just whisk them until they’re nicely combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with your dry ingredients. Now, this is key: stir just until combined. You don’t want to overmix quick bread batter, or it can become tough. A few streaks of flour are okay!
- Into the Pan It Goes: Pour your beautiful batter into the prepared loaf pan. Use a spatula to spread it out evenly.
- Bake to Perfection: Pop that pan into your preheated oven and bake for about 45-55 minutes. You’ll know it’s ready when a wooden skewer (or a toothpick) inserted into the center comes out clean.
- Cool Down Time: Once it’s out of the oven, let the bread cool in the pan for about 10 minutes. This helps it firm up. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here – it smells amazing, but slicing it warm can make it a bit crumbly.
Substitutions & Additions
The beauty of this quick bread is how adaptable it is! Feel free to get creative.
- Cheese: Don’t have cheddar or mozzarella? Try Gruyere, Swiss, Monterey Jack, or even a crumbled feta for a Mediterranean twist.
- Olives: Kalamata olives add a wonderful briny punch. Sun-dried tomatoes, chopped finely, are also a fantastic addition!
- Herbs: Instead of thyme, try chopped fresh rosemary, chives, or a pinch of dried oregano.
- Spice: For a little more heat, a pinch of red pepper flakes can be lovely.
- Veggies: Finely chopped roasted red peppers or a small amount of sautéed onion (make sure they’re cooled) can be delicious additions.
Tips for Success
A few little tricks can ensure your quick bread turns out perfectly every time!
- Don’t Overmix: I can’t say this enough! Overmixing develops the gluten too much, leading to a tough bread. Mix until just combined.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can result in too much flour, making your bread dry.
- Check for Doneness: Ovens can vary, so the skewer test is your best friend. If the center isn’t quite done but the top is browning too quickly, you can tent it loosely with foil.
- Prep Ahead: You can chop your olives and cheese the day before and store them in airtight containers in the fridge.
How to Store It
This bread is best enjoyed fresh, but it stores beautifully too.
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It should stay delicious for about 3-4 days. If you live in a warm or humid climate, you might want to store it in the refrigerator to prevent it from getting stale too quickly. You can also slice it and freeze individual portions for quick snacks later on. Just pop a slice in the toaster or microwave to thaw.
FAQs
Got questions? I’ve got answers!
Q: Can I make this bread ahead of time?
A: Absolutely! This bread is great for making a day or two in advance. It actually tastes even better as the flavors meld together.
Q: Can I freeze this quick bread?
A: Yes, you can! Once completely cooled, wrap it tightly in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature.
Q: My bread feels a little dry. What did I do wrong?
A: The most common culprit is overmixing the batter or adding too much flour. Be sure to measure your flour correctly and only mix until the ingredients are just combined.
Q: Can I make this into muffins?
A: You sure can! Spoon the batter into greased muffin tins, filling them about two-thirds full. Baking time will be shorter, likely around 20-25 minutes. Keep an eye on them!
Savory Cheese and Olive Quick Bread
Equipment
- Loaf pan standard size
- Whisk
- Large bowl
- Medium bowl
- Spatula
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper optional
Savory Additions
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1 cup pitted olives drained and chopped (green, black, or a mix)
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried thyme (optional)
Wet Ingredients
- 1 cup milk whole milk for richest texture
- 0.25 cup olive oil
- 2 large eggs
For Greasing
- butter or non-stick cooking spray
Instructions
- First things first, preheat your oven to 350°F (175°C). While that's warming up, generously grease and flour a standard loaf pan. This step is super important to prevent sticking!
- In a nice big bowl, grab your whisk and mix together the flour, baking powder, salt, black pepper, and the cayenne pepper if you're using it. Give it a good whisk to make sure everything is evenly distributed.
- Now, stir in your shredded cheese, those lovely chopped olives, and the thyme if you're adding it. Give it a gentle mix so everything is coated in the dry ingredients.
- In a separate, medium-sized bowl, whisk together the milk, olive oil, and eggs. Just whisk them until they're nicely combined.
- Pour the wet ingredients into the bowl with your dry ingredients. Now, this is key: stir just until combined. You don't want to overmix quick bread batter, or it can become tough. A few streaks of flour are okay!
- Pour your beautiful batter into the prepared loaf pan. Use a spatula to spread it out evenly.
- Pop that pan into your preheated oven and bake for about 45-55 minutes. You'll know it's ready when a wooden skewer (or a toothpick) inserted into the center comes out clean.
- Once it's out of the oven, let the bread cool in the pan for about 10 minutes. This helps it firm up. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here – it smells amazing, but slicing it warm can make it a bit crumbly.