Kalamata Olive Bread With Oregano

Total Time
1hr 8mins
Prep 20 mins
Cook 48 mins

My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
  3. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
  4. Combine buttermilk, butter, and egg whites, stirring with a whisk.
  5. Add buttermilk mixture to flour mixture, stirring just until moist.
  6. Fold in onion, olives, and oregano.
  7. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool 10 minutes in pan on a wire rack; remove from pan.
  9. Cool completely on wire rack.
Most Helpful

This bread was really easy and turned out great. Very moist and flavourful. I followed the recipe except I subed one cup of the flour for whole wheat. Next time I would add extra olives and less onions.

casuallyrad July 15, 2011

When I first saw this recipe, I knew I had to make it...and I wasn't disappointed!! This bread has great flavor, a lovely soft texture, and it looks like it could've come from a bakery! The only changes I made were: I used whole wheat pastry flour, sodium-free baking powder, 1 egg (instead of 2 egg whites), and 1 teaspoon of dried oregano (instead of 1 tablespoon of the fresh variety)--and all of that worked fine. This is definitely a recipe to make again and again! Thanks for posting it Vino Girl!!

So Cal Gal May 11, 2009

I loved this bread. Just don't overmix or it will be dense! Full of flavor and great for appetizers. My new favorite! Freezes well too!

MichMondello May 09, 2009