Savory Cheese Olive Bread

Cheese and olive quick bread is my all weather solution for a snack or a savory side that never fails to get devoured. Packed with cheddar and briny olives it is incredibly simple to pull together with just a bowl and a whisk. This is the bread I bake when I want something deeply satisfying in under an hour and it always makes my kitchen smell fantastic.

I made this quick bread the first time for a book club when I had exactly thirty minutes to spare and it became an instant hit everyone went back for seconds and now it is requested almost every time I host

Gather Your Ingredients

• All purpose flour: gives the bread its sturdy crumb avoid cake flour and look for fresh unbleached flour if possible
• Baking powder: lightens and lifts the loaf always use one that is still active check the date
• Salt: brings out all the savory flavors choose a fine sea salt for easy incorporation
• Black pepper: adds gentle warmth freshly ground has the best punch
• Large eggs: bind everything together and offer richness I try to use eggs at room temperature
• Whole milk: provides moisture and a tender crumb whole is best but two percent will work in a pinch
• Olive oil: adds fruity undertones and keeps the bread moist choose a good quality extra virgin for best flavor
• Sharp cheddar cheese: brings cheesy depth grate it yourself for the best melt avoid pre shredded if you can
• Chopped fresh parsley: optional but adds herbal freshness and a touch of color flat leaf is best
• Pitted olives: the briny secret star use a mix of green and black for flavor always drain and roughly chop so every bite gets a bit of olive

How to Make It

Prep the Pan and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit Grease a nine by five inch loaf pan thoroughly with butter or nonstick spray or line with parchment paper if you want easy removal

Combine the Dry Ingredients:

In a large mixing bowl whisk your all purpose flour baking powder salt and black pepper until well mixed so the leavening and seasonings are evenly distributed

Mix the Wet Ingredients:

In a separate bowl whisk your large eggs whole milk and olive oil together whisk until the eggs are completely blended and the mixture looks smooth and pale

Bring Together Cheese Olives and Parsley:

Add your shredded sharp cheddar chopped parsley if using and chopped olives to the bowl with the dry ingredients gently use your fingers or a spatula to toss it all together so the cheese and olives are coated in flour

Combine Wet with Dry:

Pour your wet mixture into the dry mixture including cheese olives and parsley Use a spatula to fold gently from the edges inward scraping down the sides only until you cannot see dry flour Do not overmix The batter will be thick

Pour and Smooth the Batter:

Pour the thick batter into your prepared loaf pan Use the spatula to even out the top gently pressing into the corners for an even bake

Bake the Bread:

Place the pan on the center rack of your oven and bake for forty five to fifty minutes Start checking at forty five If a toothpick inserted comes out clean with just a few moist crumbs the bread is done The top should be deep golden and the edges may pull just slightly from the pan

Cool and Slice:

Remove the pan from the oven Let the bread cool inside the pan for ten minutes so it sets then gently turn it out onto a wire rack Let it cool completely for the best texture then use a sharp bread knife to slice

My favorite ingredient in this bread is the sharp cheddar It gets these golden crispy edges that almost taste like frico I love watching everyone sneak the heel of the loaf while it is still warm especially my daughter who calls it the magic bread whenever there is a rainy afternoon

Flavor Boosters

To keep your cheese and olive quick bread moist store leftover slices in an airtight container or zip top bag at room temperature for up to two days For longer storage keep it in the refrigerator for up to five days Toast slices before eating to revive texture and flavor If freezing wrap individual slices in plastic then transfer to a freezer safe bag Freeze for up to one month thaw and toast as needed

Serving Suggestions

This savory quick bread pairs perfectly with tomato soup hearty salads or as a base for open faced sandwiches For brunch try topping slices with softened butter or a poached egg I often cube it and serve alongside a cheese board for an extra punch

Creative Twists

You can substitute crumbled feta or goat cheese for cheddar for a tangy twist For olives any variety will do so go with your favorite or whatever you have on hand Sun dried tomatoes or roasted red peppers make excellent additions for color and flavor You can swap the parsley for fresh basil dill or chives if you want to switch up the herbal notes

The first bite of this bread straight out of the oven is always my favorite the combination of melty cheese and salty olives makes every slice irresistible and it is the easiest way to impress any guest without fuss

Common Questions About This Recipe

→ What type of cheese works best in this bread?

Sharp cheddar cheese is recommended for its bold flavor and melting properties, which complement the olives perfectly.

→ Can I substitute olives with other ingredients?

Yes, chopped sun-dried tomatoes or roasted peppers can provide a similar savory punch while altering the flavor profile slightly.

→ What is the ideal way to store this bread?

Store the bread in an airtight container at room temperature for up to two days, or refrigerate to extend freshness.

→ Is it possible to make this bread gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

→ Can I prepare the batter in advance?

Yes, you can prepare the batter and refrigerate it for a few hours before baking, but allow it to come to room temperature prior to cooking.