Cheese & Olive Quick Bread Recipe

Introduction

This Cheese & Olive Quick Bread is a savory, flavorful loaf perfect for a snack or accompaniment to your meals. Loaded with melty cheese and briny olives, it comes together quickly and requires no yeast. It’s a simple, satisfying option for home bakers looking for something a little different.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or rosemary (optional)
• 3 large eggs
• ¾ cup milk
• ⅓ cup olive oil
• 1 cup grated Gruyère or sharp Cheddar cheese
• 1 cup pitted olives, chopped (green or black, or mix)
• 2 tablespoons chopped fresh parsley or chives

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper for easy removal after baking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and dried herbs if using.
3. Step 3: In a separate bowl, beat the eggs, then add the milk and olive oil. Whisk until combined.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined—be careful not to overmix.
5. Step 5: Fold in the grated cheese, chopped olives, and fresh herbs evenly into the batter.
6. Step 6: Transfer the batter to the prepared loaf pan. Smooth the surface and optionally spritz the top with olive oil to help form a golden crust.
7. Step 7: Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Tips & Variations

• Try mixing different types of olives or cheeses to customize flavors to your liking.
• For a herby twist, add more fresh herbs like thyme or rosemary in the batter.
• Use buttermilk instead of regular milk for a richer taste and tender crumb.
• If you prefer a spicier note, add a pinch of red pepper flakes to the dry ingredients.

Storage

Store cooled bread slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 1 month. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, cheeses like mozzarella, feta, or Parmesan work well. Just keep in mind the moisture content as it can affect the bread texture.

Is this bread suitable for freezing?

Absolutely. Wrap slices tightly and freeze for up to a month. Thaw at room temperature or reheat directly from frozen.

Cheese & Olive Quick Bread Recipe

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★★★★★

4.6 from 61 reviews

This Cheese & Olive Quick Bread is a savory, easy-to-make loaf perfect for snacking or serving alongside soups and salads. Featuring sharp cheddar or Gruyère cheese and a medley of chopped green and black olives, it offers a flavorful, moist crumb with aromatic herbs. Ready in under an hour, this bread requires no yeast and uses simple pantry staples to create a golden, crusty exterior that pairs wonderfully with a variety of meals.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 1 loaf (approximately 8-10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or rosemary (optional)

Wet Ingredients

• 3 large eggs
• ¾ cup milk
• ⅓ cup olive oil

Additional Ingredients

• 1 cup grated Gruyère or sharp Cheddar cheese
• 1 cup pitted olives, chopped (green or black, or mix)
• 2 tablespoons chopped fresh parsley or chives

Instructions

1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper for easy removal after baking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and dried herbs if using, to evenly distribute all leavening and seasonings.
3. Combine wet ingredients: In a separate bowl, beat the eggs thoroughly, then add the milk and olive oil, whisking until fully blended.
4. Combine wet and dry mixtures: Add the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, careful not to overmix to avoid a tough bread.
5. Fold in cheese and olives: Gently fold in the grated cheese, chopped olives (chopped evenly for best texture), and fresh herbs to distribute throughout the batter.
6. Prepare for baking: Pour the batter into the prepared loaf pan, smooth the surface, and lightly spritz with olive oil to encourage a golden crust.
7. Bake the bread: Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a rack to cool completely before slicing and serving.
9. Storage: Store cooled slices in an airtight container to maintain freshness.

Notes

• For a vegetarian version, ensure the cheese used does not contain animal rennet.
• Substitute milk with a lactose-free option if needed.
• The bread can be sliced and toasted for enhanced flavor and texture.
• Use fresh herbs as a garnish or additional flavor enhancer.
• Batch chop olives with a vegetable chopper for uniform size to ensure even distribution.

Keywords: quick bread, cheese bread, olive bread, savory bread, easy bread recipe, baked bread, Gruyère bread, cheddar bread, herb bread