Description
This Cheese and Olive Quick Bread is a savory, moist loaf perfect for a flavorful snack or an accompaniment to meals. Combining sharp cheddar cheese with briny olives, this bread offers a delightful mix of textures and tastes. It’s easy to prepare, requiring just one bowl for dry ingredients and another for wet, and bakes quickly in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black or green olives
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/4 cup melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine these leavening and seasoning components.
- Add Cheese and Olives: Fold in the shredded cheddar cheese and sliced olives gently until evenly distributed throughout the flour mixture, ensuring a flavorful base for the bread.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, and melted butter until the mixture becomes frothy, incorporating air for a light texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. It’s okay if the batter remains slightly lumpy; overmixing may toughen the bread.
- Bake the Bread: Transfer the batter to the prepared loaf pan and place it in the preheated oven. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Remove the bread from the oven and allow it to cool slightly in the pan before slicing. This helps maintain the bread’s structure and enhances serving ease.
Notes
- You can substitute the cheddar cheese with mozzarella or gouda for a different flavor profile.
- Use either black or green olives based on your preference; make sure to slice them thinly for even distribution.
- This bread pairs well with soups and salads or can be toasted for breakfast.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- Do not overmix the batter to keep the bread tender and light.
