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    You are in: Home / Recipes / Olive Quick Bread With Cumin and Oregano Recipe
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    Olive Quick Bread With Cumin and Oregano

    Olive Quick Bread With Cumin and Oregano. Photo by Annacia

    1/3 Photos of Olive Quick Bread With Cumin and Oregano

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    KelBel's Note:

    An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
    3. 3
      Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
    4. 4
      Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
    5. 5
      Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
    6. 6
      Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on January 22, 2007

      45

      I got around to maki8ng this today. It was easy to prepare andI didnt have a mess to clean up after, just 1 bowl. I have the same thing happen it didnt brown on the top .Maybe I didnt put enough oil on the top. All that being said It was very good and we polished the loaf at suppertime but kept 1 slice to take for lunch tomorrow. I will make it again for sure .Hubby was very impressed with mine but he didnt see what it should have looked like. brenda

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2007

      55

      I was very happy this recipe turned out as well as it did. Next time I will try fresh oregano from the garden (once it starts growing again.) Used a combination of kalamata olives and some Spanish olives stuffed with garlic and pimientos. A few posters mentioned the bread was "crumbly" but that is the nature of quick breads. Also, the type of flour used may require a little bit more liquid. I shaped the bread by lightly kneading on a floured surface, brushed with olive oil and added only a 1/2 cup of walnuts. I personally wouldn't omit the walnuts, they added a nice crunch to the bread. I will try baking the bread next time in a preheated cast iron skillet. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2009

      55

      I made this for KelBel's cookathon and so glad I found it. Such a delicious earthy bread, the seasonings go so well with the olives and walnuts. The perfect partner to pasta night. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Olive Quick Bread With Cumin and Oregano

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 213.7
     
    Calories from Fat 58
    27%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.5 g
    7%
    Cholesterol 30.7 mg
    10%
    Sodium 425.5 mg
    17%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 0.1 g
    0%
    Protein 5.9 g
    11%

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