Olive - Cheese Quick Bread

Total Time
45mins
Prep 10 mins
Cook 35 mins

Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!

Ingredients Nutrition

Directions

  1. Grease a loaf pan; set aside. Preheat oven to 350.
  2. In a large bowl, combine dry ingredients and the cheese; set aside.
  3. In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
  4. Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
  5. Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
  6. Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
  7. Place remaining 7 olives evenly spaced down the center of the top of the loaf.
  8. Brush with olive oil (or spray).
  9. Bake 35-45 minutes until wooden pick comes out clean.
  10. Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
  11. VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
Most Helpful

4 5

this was a great tasting bread but I would have prefered it to be a little lighter in texture, I increased the cheese by 1/2 cup and used buttermilk, thanks for sharing Debber

3 5

This turned out alright for me, but boy oh boy, 1 cup of shredded cheese is not anywhere near enough.I would use around 3 or 4 next time.

5 5

Awesome! Used 2 cups of EXTRA sharp cheddar and sprinkled in 1/2 tsp. cayenne pepper and topped with melted butter and parmesan before baking. Also used melted butter instead of oil (blush). OH YUM! Thanks!