Kalamata Olive Bread With Oregano

Made This Recipe? Add Your Photo

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.