Olive Quick Bread with Cumin and Oregano
Discover the savory charm of Olive Quick Bread with Cumin and Oregano, a Mediterranean-inspired delight that's as easy to prepare as it is flavorful. This no-yeast bread combines the earthy warmth of ground cumin and dried oregano with the briny punch of chopped black or green olives, creating a rich, aromatic loaf that’s perfect for any occasion. With just 15 minutes of prep time, you'll whisk together pantry staples like flour, olive oil, and eggs, fold in fresh parsley for a burst of color (optional but highly recommended), and bake to golden perfection in under an hour. Serve it warm or at room temperature alongside soups, cheeses, or a drizzle of olive oil for a rustic, crowd-pleasing treat. Whether as a snack or a savory side, this quick bread will add a touch of gourmet flair to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Granulated sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 2 large Eggs
- 240 ml Whole milk
- 60 ml Olive oil
- 120 grams Pitted black or green olives, chopped
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, ground cumin, dried oregano, and salt until well combined.
In a separate bowl, beat the eggs, then add the milk and olive oil. Mix until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped olives and parsley (if using), ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. This bread pairs wonderfully with olive oil, cheese, or soups.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 512 mg | 39% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 893 mg | 19% | |
*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.
