Savory Quick Bread with Cheese and Olives: Your New Favorite Anytime Loaf

This Savory Quick Bread with Cheese and Olives is the effortlessly delicious answer to your bread cravings. Imagine a wonderfully dense, tender, and moist loaf, bursting with salty pockets of cheese, briny olives, and aromatic herbs.

It requires no yeast, no kneading, and no waiting, just one bowl and a spoon. In about an hour, you can have a slice of warm, homemade bread that’s perfect for soups, salads, or simply slathered with soft butter.

WHY YOU WILL LOVE THIS QUICK BREAD WITH CHEESE AND OLIVES

You will be amazed at how simple and satisfying this bread is.

• Firstly, this Savory Quick Bread with Cheese and Olives is incredibly fast to make, going from bowl to oven in under 15 minutes.
• Secondly, it’s a forgiving recipe that doesn’t require any special baking skills; it’s virtually foolproof.
• Furthermore, the combination of sharp cheese and salty olives is a classic for a reason, it’s irresistibly moreish.
• Finally, your kitchen will smell like a professional bakery, filling your home with the most inviting aroma.

Print

WHAT YOU WILL NEED

The beauty of this Quick Bread with Cheese and Olives is its simple, flexible ingredient list.

The Dry Ingredients:

• All-Purpose Flour: The base of the bread. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Baking Powder & Baking Soda: The leavening agents that make the bread rise without yeast.
• Salt: To enhance all the flavors.
• Fresh Herbs: I highly recommend a combination of fresh rosemary and thyme. You can use dried, but the flavor of fresh is superior.
• Black Pepper: Freshly cracked black pepper adds a wonderful warmth.

The Wet Ingredients:

• Buttermilk: This is the secret to a tender, moist crumb with a slight tang. No buttermilk? See the tip below!
• Egg: One large egg to bind the ingredients and add richness.
• Olive Oil: For moisture and a subtle fruity flavor.
• Honey: Just a touch to balance the savoriness and help the bread brown.

The Star Add-Ins:

• Sharp Cheddar Cheese: Freshly grated from a block for the best melt and flavor.
• Feta Cheese: Crumbled feta adds a delicious salty, briny punch.
• Kalamata Olives: Pitted and roughly chopped. Their bold, briny flavor is perfect here.

TOOLS YOU WILL WANT

You will need a 9×5 inch loaf pan, parchment paper, a large mixing bowl, a whisk, and a spatula. A microplane or box grater for the cheese is also helpful.

HOW TO MAKE THIS QUICK BREAD WITH CHEESE AND OLIVES

Follow these simple Quick Bread with Cheese and Olives steps for a perfectly risen, golden-brown loaf.

Prep the Pan and Oven

1. First, preheat your oven to 350°F (175°C).
2. Then, line your loaf pan with parchment paper and grease it lightly. This ensures a clean release.

Combine the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, chopped fresh herbs, and black pepper.
2. Whisk thoroughly to ensure the leavening agents are evenly distributed.

Prepare the Wet Ingredients

1. In a separate bowl or a large measuring cup, whisk together the buttermilk, egg, olive oil, and honey until the mixture is smooth and well-emulsified.

Bring It All Together

1. Pour the wet ingredients into the dry ingredients.
2. Using a spatula, gently fold the mixture together until it is just combined. A few streaks of flour are okay; do not over-mix!
3. Gently fold in the grated cheddar, crumbled feta, and chopped olives until they are evenly distributed.

Bake to Perfection

1. Transfer the thick batter to your prepared loaf pan.
2. Use the spatula to smooth the top.
3. For an extra cheesy, golden top, sprinkle a little extra grated cheddar over the batter.
4. Bake for 45-55 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve

1. Let the Quick Bread with Cheese and Olives cool in the pan for 15 minutes before transferring it to a wire rack.
2. For the cleanest slices, let it cool almost completely. But let’s be honest, a warm slice with melting butter is a divine experience!

TIPS AND TRICKS FOR PERFECT QUICK BREAD WITH CHEESE AND OLIVES

I want to share my best tips to make your Savory Quick Bread with Cheese and Olives flawless. The number one rule for tender quick bread is to avoid over-mixing. Mix until the ingredients are just combined to prevent a tough, dense loaf.

Furthermore, if you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using. For the best flavor, toast a slice and spread it with high-quality salted butter; it’s a game-changer.

VARIATIONS YOU WILL ACTUALLY TRY

This Quick Bread with Cheese and Olives recipe is a fantastic canvas for your favorite flavors. For a Sun-Dried Tomato & Pesto Swirl, fold in chopped sun-dried tomatoes and swirl 1/4 cup of pesto through the batter before baking.

For a Jalapeño & Bacon Cheddar version, add 1-2 chopped jalapeños and 1/2 cup of cooked, crumbled bacon. You can also create a Mediterranean Herb loaf by using a mix of chopped fresh oregano, basil, and dill, and swapping the olives for chopped artichoke hearts.

MAKE-AHEAD, STORAGE & FREEZING

This Quick Bread with Cheese and Olives is perfect for getting a head start. You can store the fully cooled loaf, wrapped tightly in foil or plastic wrap, at room temperature for 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

It freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap and then in foil; they will keep for up to 3 months. Thaw at room temperature or toast directly from frozen.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my Quick Bread with Cheese and Olives is dense, it was likely over-mixed. Remember, a light hand is key. If the top is browning too quickly, tent the loaf loosely with foil for the last 15 minutes of baking. Can I use different cheeses? Absolutely! Gruyère, Gouda, or Pepper Jack would all be fantastic. The key is to use cheeses that melt well.

SERVING SUGGESTIONS

This Quick Bread with Cheese and Olives is incredibly versatile. Serve it warm with a bowl of steaming tomato soup or a hearty chili. It’s fantastic as part of a brunch spread alongside a frittata. For an easy appetizer, slice it thinly, toast it, and top with cream cheese and smoked salmon.

NUTRITION NOTES

This Quick Bread with Cheese and Olives is a hearty, indulgent bread. For a lighter version, you can use white whole wheat flour and reduced-fat cheese, though the texture will be slightly denser.

MY STORY: WHY I ADORE THIS QUICK BREAD WITH CHEESE AND OLIVES

This Savory Quick Bread with Cheese and Olives has been my emergency entertaining secret for years. I first threw it together when friends dropped by unexpectedly, using only what I had in the fridge. The moment I pulled that golden, cheesy loaf from the oven, I knew it was a winner.

The compliments poured in, and it has since become my most-requested recipe for potlucks and casual get-togethers. It’s the bread that proves that the simplest things, made with good ingredients, are often the very best.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Loaf pan is lined and greased.
• Cheese is grated and olives are chopped.
• Buttermilk is ready (or your substitute is prepared).

QUICK BREAD WITH CHEESE AND OLIVES FAQs