Description
This Cheese and Olive Quick Bread is a savory, moist loaf perfect for breakfast, snacks, or as a side with your favorite meals. Packed with shredded cheddar cheese and sliced olives, this quick bread combines rich flavors with a tender crumb. Ready in just over an hour, it’s an easy and delicious option for any day.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt to evenly combine the leavening agent and seasoning with the flour.
- Add Cheese and Olives: Gently fold in the shredded cheddar cheese and sliced olives, distributing them evenly throughout the flour mixture to ensure every slice has delicious flavor bursts.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, and melted butter together until the mixture is frothy and smooth, which helps add moisture and richness to the bread.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter has some lumps; overmixing can result in tougher bread.
- Bake the Bread: Transfer the batter into the prepared loaf pan and bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean, indicating the batter is fully cooked.
- Cool and Serve: Allow the bread to cool slightly in the pan before slicing. This resting time helps the bread set and makes slicing easier.
Notes
- You can substitute whole milk with buttermilk or a dairy alternative like almond milk, but flavors may vary slightly.
- For extra flavor, consider adding herbs like rosemary or thyme to the dry ingredients.
- If you prefer a crispier crust, you can bake the bread a few minutes longer but watch carefully to prevent burning.
- This bread is best served warm but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
