Description
Savory, cheesy quick bread with cheddar, green olives, and black olives. Great as a snack, appetizer, or side.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup chopped green olives, pitted
- 1/4 cup chopped black olives, pitted
- 1 1/4 cups buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and oregano.
- Add 1 cup of the shredded cheddar cheese, the green olives, and the black olives to the dry ingredients. Toss to coat.
- In a separate bowl, whisk together the buttermilk, olive oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the loaf.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Cheese Variations: Experiment with different types of cheese like Gruyere, Monterey Jack, or provolone.
- Olive Variations: Use different types of olives, such as Kalamata or Castelvetrano.
- Herb Variations: Add other herbs, such as rosemary, thyme, or basil.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Add-ins: Consider adding sun-dried tomatoes, roasted red peppers, or crumbled bacon.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
- Make it Savory: For a more savory flavor, add a tablespoon of Dijon mustard to the wet ingredients.
- Serving Suggestions: Serve warm with butter or olive oil, or toasted with cream cheese or ricotta. Pairs perfectly with soups, salads, or charcuterie boards.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage, wrapped tightly in plastic wrap and then in aluminum foil.
- Troubleshooting:
- Bread is too dense: Avoid overmixing and use fresh baking powder/soda.
- Bread is too dry: Measure flour accurately and don’t overbake.
- Bread is not rising: Use fresh baking powder/soda and preheat the oven properly.
- Bread is sticking to the pan: Grease and flour the pan thoroughly.
- Bread is browning too quickly: Tent with aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 50