Savory Cheese & Olive Quick Bread Recipe
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.
- 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
