Olive and Rosemary Quickbread
Elevate your bread-baking game with this savory and aromatic Olive and Rosemary Quickbread! Perfectly crafted for busy home cooks, this no-yeast bread comes together in just 15 minutes of prep time, delivering a flavorful loaf packed with earthy rosemary, briny black olives, and a hint of garlic. Moist and tender thanks to a blend of olive oil and whole milk, this quickbread is baked to golden perfection in under an hour. Whether served as part of a Mediterranean-inspired appetizer spread, alongside soups and salads, or simply enjoyed as a snack, this easy recipe is a surefire way to impress. Plus, it's beginner-friendly and requires minimal effort—leaving you with more time to savor each delicious bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon fresh rosemary, finely chopped
- 0.75 cup pitted black olives, chopped
- 1 clove garlic, minced
- 1 cup whole milk
- 0.25 cup olive oil
- 1 piece large egg
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
Add the chopped rosemary, black olives, and minced garlic to the dry mixture, stirring until evenly distributed.
In a separate medium bowl, whisk together the milk, olive oil, and egg until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 2 days.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 25.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 487 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
