Description
This Cheese and Olive Quick Bread is a savory, moist loaf combining sharp cheddar cheese and tangy olives for a flavorful treat. Quick to prepare and baked to perfection, it’s ideal for breakfast, snacks, or as a delicious accompaniment to soups and salads.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black or green olives
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/4 cup melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Add Cheese and Olives: Gently fold in the shredded cheddar cheese and sliced olives until they are evenly distributed throughout the dry mixture.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, and melted butter together until the mixture is frothy and homogeneous.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and stir just until combined; the batter should remain slightly lumpy to avoid overmixing, which can make the bread tough.
- Bake the Bread: Transfer the batter to the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Serve: Allow the bread to cool slightly before slicing, which helps it set and makes cutting easier.
Notes
- For a tangier flavor, opt for green olives instead of black.
- Make sure not to overmix the batter to keep the bread light and tender.
- This bread can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- Feel free to add herbs like rosemary or thyme for extra aroma and taste.
- Use sharp cheddar cheese for a more pronounced cheese flavor.
