Olive Quick Bread
Discover the savory charm of Olive Quick Bread, a rustic recipe that’s perfect for any occasion! This no-yeast bread comes together in just 15 minutes of prep time, combining simple pantry staples like all-purpose flour and baking powder with bold Mediterranean flavors. Chopped green or black olives, freshly grated Parmesan cheese, and aromatic herbs like parsley and rosemary infuse every slice with a burst of flavor. Moist and tender thanks to a blend of olive oil, eggs, and milk, this loaf bakes to golden perfection in under an hour. Serve it warm as a delightful appetizer, pair it with soups or salads for a hearty meal, or enjoy it as a snack any time of day. Easy to make and irresistibly delicious, this Olive Quick Bread will quickly become a household favorite! Perfect for lovers of savory bread recipes and Mediterranean-inspired dishes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 units large eggs
- 0.5 cups whole milk
- 0.25 cups olive oil
- 0.75 cups pitted green or black olives, chopped
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
In a separate bowl, lightly beat the eggs. Add the milk and olive oil, whisking until the mixture is smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently stir just until combined. Avoid overmixing to keep the bread tender.
Fold in the chopped olives, Parmesan cheese, parsley, and rosemary until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, allow the bread to cool in the pan for 10 minutes, then carefully remove it and transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.5 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 846 mg | 65% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 786 mg | 17% | |
*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.
