Olive Quick Bread With Cumin and Oregano
photo by Annacia
- Ready In:
- 2 1⁄2 cups flour
- 1 tablespoon baking powder, plus
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 egg, lightly beaten
- 1 cup milk
- 2 tablespoons olive oil
- 1 (2 1/4 ounce) can olives, sliced & drained
- 1 cup walnuts, chopped (optional)
- Preheat oven to 350°F
- Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
- Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
- Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
- 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.
- Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.
Questions & Replies
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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
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.
I have made this bread quite a few times, and I thought I had reviewed it. And I see I didn't. Well, I love this bread with chili. It is so good for dipping in the chili. I make it when my DDIL comes to town, because DH hates olives and won't even try it. So in the winter when she is here, we have Vegetarian Chili and this bread. It is kinda our thing. Thanks for posting such a great recipe!
I thought this bread was very good, but definitely different than I expected - this was my first time making a savory quick bread, and I forgot how dense and crumbly quick breads can be compared to yeast breads! I followed the recipe almost exactly except I added even more walnuts (I wouldn't suggest omitting them either as other reviewers said, they provide wonderful crunch and flavor!), and the spices were perfect. Because of its dense texture it was a little heavier than I would have liked for an appetizer or side dish, but still tasted great. It didn't keep at all - we ended up throwing out what we didn't eat the next day as it became dry. Eating it warm definitely gives the best results!
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