Delicious Savory Cheese And Olive Quick Bread Recipe

I had to share this savory cheese and olive quick bread because it’s one of my favorite Savory Quick Breads Recipes, ready in minutes from pantry staples and full of unexpected olive and cheese combinations.

I never planned to invent another quick bread, but this one got me. It’s studded with sharp cheddar cheese and chopped olives that pop in every slice, salty, tangy and a little rebellious.

The loaf smells like something you want to try before it cools, and somehow keeps surprising you with little pockets of flavor. I dont always measure right, and this one forgives me, which is why I make it again and again.

If you like savory experiments this belongs in my Cheese Loaf notebook, and you’ll want to steal a slice before guests arrive.

Ingredients

• all purpose flour: gives structure and carbs, low fiber; too much makes loaf gluey if overworked.
• Eggs: add protein and moisture, help bind ingredients; they brown the crust nicely.
• Milk or buttermilk: adds tenderness and subtle tang, more flavor with buttermilk, some calcium too.
• Sharp cheddar cheese: gives savory punch, fat and protein, melts into gooey pockets.
• Olives: briny olives add salty, fruity bite, healthy fats but watch sodium levels.
• Baking powder: leavens the loaf fast, makes it light; not a flavoring, mostly chemical lift.
• Fresh parsley or chives: herbs brighten flavor, add tiny vitamins, fresh green color and mild oniony snap.
• Oil or melted butter: adds moistness and richness, oils provide unsaturated fats, butter gives richer taste.

Ingredient Quantities

• 2 cups all purpose flour (about 250 g)
• 1 tbsp baking powder
• 1 tsp fine salt
• 1 tsp sugar (optional, i usually add a little)
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup milk or buttermilk (240 ml)
• 1/3 cup vegetable oil or melted butter (about 80 ml)
• 1 1/2 cups shredded sharp cheddar cheese (about 150 g), cuz i like it sharp
• 3/4 cup chopped pitted olives (black or Kalamata, about 120 g)
• 2 tbsp chopped fresh parsley or chives
• 2 green onions, thinly sliced (optional)

How to Make this

1. Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan and line with parchment for easy removal, or just grease well if you dont have parchment.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt, 1 teaspoon sugar (optional), and 1/2 teaspoon black pepper.

3. In another bowl whisk 2 large eggs with 1 cup milk or buttermilk and 1/3 cup vegetable oil or melted butter until smooth. Room temp eggs and milk help the loaf rise better.

4. Pour the wet into the dry and stir gently until just combined; batter should be thick and a little lumpy, dont overmix or the bread gets tough.

5. Toss 1 1/2 cups shredded sharp cheddar, 3/4 cup chopped pitted olives, 2 tablespoons chopped parsley or chives and the 2 thinly sliced green onions (if using) with about 1 tablespoon flour so they dont all sink to the bottom.

6. Fold the cheese, olives and herbs into the batter just until evenly distributed. Scrape the batter into the prepared pan and smooth the top. Sprinkle a little extra cheese and herbs on top if you want.

7. Bake 45 to 55 minutes until the top is golden and a toothpick in the center comes out with a few moist crumbs. If it browns too fast after 35 to 40 minutes tent loosely with foil.

8. Let the loaf cool in the pan 10 to 15 minutes, then turn out onto a wire rack and cool another 20 minutes before slicing so the crumb sets and slices cleanly.

9. Store wrapped at room temp up to 2 days or in the fridge up to 4 days, or slice and freeze for longer. Reheat slices in a toaster oven or microwave for a warm snack.

Equipment Needed

1. 9×5 loaf pan (greased or lined with parchment)
2. Oven set to 350 F
3. Large mixing bowl for the dry ingredients
4. Medium bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or wooden spoon for folding the batter
8. Box grater for the cheddar (or pre-shredded cheese)
9. Cutting board and knife for olives, herbs and green onions
10. Wire cooling rack and a toothpick to check doneness

FAQ

Delicious Savory Cheese And Olive Quick Bread Recipe Substitutions and Variations

• All purpose flour: Swap with whole wheat pastry flour, 1:1, for a nuttier loaf, you might need a splash more milk since it absorbs more. Or use a 1:1 gluten free all purpose blend (make sure it has xanthan gum or add 1/4 tsp xanthan per cup).
• Milk or buttermilk: Use 1 cup plain yogurt thinned with 3 tbsp water, or 1 cup non dairy milk plus 1 tbsp lemon juice or vinegar left 5 minutes to sour it, this mimics buttermilk.
• Sharp cheddar: Substitute equal amounts of Monterey Jack or Colby for a milder cheese, or Gruyere or aged Gouda for a nuttier, more complex flavor. If you pick salty cheeses like feta, cut added salt in half.
• Chopped pitted olives: Try chopped sun dried tomatoes packed in oil or roasted red peppers for a sweet tang. Capers give a briny hit too, use about half the amount since they are saltier.

Pro Tips

1. Warm your eggs and milk a little before mixing, it really helps the loaf rise and gives a lighter crumb. Quick trick: sit the eggs in a bowl of warm tap water for 5 minutes and microwave the milk for 10 to 15 seconds, just until not cold.

2. Dry and size the add ins so they behave. Rinse and pat olives dry to cut salt and extra moisture, chop them fairly uniform, and toss the cheese and olives with a tablespoon of flour so they dont all sink to the bottom.

3. Watch your oven not the clock. Use an oven thermometer, put the loaf on the center rack, and check at the earlier time listed. If the top is browning too fast, loosely tent with foil and keep baking until a toothpick comes out with a few moist crumbs.

4. Let it cool fully before slicing and use a serrated knife with a gentle sawing motion for clean slices. If you want to freeze, slice first, lay slices flat on a tray to freeze quick, then bag them so they dont stick together. Reheat in a toaster or oven for best texture.