Introduction

This Savory Cheese & Olive Quick Bread is a delightful, easy-to-make loaf perfect for snacks or alongside your meals. Packed with flavorful cheese, briny olives, and aromatic herbs, it bakes up moist and tender with a golden crust.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or rosemary (optional)
3 large eggs
¾ cup milk
⅓ cup olive oil
1 cup grated Gruyère or sharp Cheddar cheese
1 cup pitted olives, chopped (green or black, or mix)
2 tablespoons chopped fresh parsley or chives

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper for easy removal after baking.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and dried herbs if using.
Step 3: In a separate bowl, beat the eggs, then add the milk and olive oil, whisking to combine thoroughly.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
Step 5: Fold in the grated cheese, chopped olives, and fresh herbs evenly.
Step 6: Transfer the batter to the prepared loaf pan, smooth the top, and optionally spritz with olive oil for a golden crust.
Step 7: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a mix of green and black olives for a balanced flavor and appealing color.
Swap Gruyère for sharp Cheddar if you prefer a stronger cheese taste.
Add a pinch of smoked paprika for a subtle smoky note.
Fresh herbs like rosemary or thyme can enhance the aroma; use according to preference.
For a dairy-free option, substitute milk with unsweetened plant-based milk and use vegan cheese.

Storage

Store cooled slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm slices briefly in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute Gruyère or Cheddar with other good melting cheeses like Fontina or Monterey Jack for a different flavor.

Is this bread suitable for freezing?

Absolutely. Wrap cooled bread tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.

Savory Cheese & Olive Quick Bread Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

This savory cheese and olive quick bread is a deliciously moist and flavorful loaf perfect for snacking or serving alongside soups and salads. With a tender crumb, sharp gruyère or cheddar cheese, and briny olives, this bread combines simple ingredients into a quick, no-yeast bake that comes together with ease.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 loaf (about 10 slices) 1x
Category: Bread
Method: Baking
Cuisine: European

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or rosemary (optional)

Wet Ingredients

3 large eggs
¾ cup milk
⅓ cup olive oil

Mix-ins

1 cup grated Gruyère or sharp Cheddar cheese
1 cup pitted olives, chopped (green, black, or mix)
2 tablespoons chopped fresh parsley or chives

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread once baked.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and dried herbs if using, to distribute all the leavening and seasonings evenly.
Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the milk and olive oil, whisking until well combined for a smooth wet mixture.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix as that can lead to a dense bread.
Fold in Cheese, Olives, and Herbs: Gently fold the grated Gruyère or Cheddar cheese, chopped olives, and fresh parsley or chives into the batter ensuring even distribution without overworking the mix.
Prepare for Baking: Transfer the batter into the lined loaf pan, smoothing the top with a spatula. Lightly spray or brush the top with olive oil to achieve a golden crust during baking.
Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
Cool: Allow the bread to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely, preventing sogginess.
Store: Once cooled, store any leftovers in an airtight container to maintain freshness.

Notes

Do not overmix the batter or the bread may become tough.
You can substitute Gruyère with sharp Cheddar or any other melting cheese of your choice.
Chopped olives add a salty, briny flavor – use green, black, or a mix depending on your preference.
Fresh herbs like parsley or chives brighten the flavor and add freshness.
Baking time may vary slightly depending on your oven; start checking at 40 minutes.
Allow the bread to cool completely before slicing to ensure clean slices and maintain texture.

Keywords: savory bread, quick bread, cheese bread, olive bread, baked bread, Gruyère cheese, cheddar bread, no yeast bread