Last weekend was cold, so it was the perfect weekend for baking! I had been wanting to make something savory and when I came across a recipe at Taste of Home, it was exactly what I was wanting to make—a savory, cheesy quick bread. It sounded easy to make and I could just imagine how good it would be, considering I like olives, cheese, and all the other ingredients in this!
Changes I made to the original recipe include adding more cheese (a no-brainer!), a little more chopped olives, a little more minced rosemary, and using unbleached flour instead of bleached. This Olive Cheddar Quick Bread rises nicely and bakes up dense and flavorful. I think it tastes best warm and it’s easy to reheat in the microwave slice by slice (if you don’t eat it all the day you make it).
You could use this bread as a substitute for rolls or biscuits for lunch or dinner. It’s also great just as a snack. Because this bread is so full of flavor, you don’t really need to spread it with anything—but if you do want to have a spread when serving this, consider butter or cream cheese, or healthier options like hummus or pesto.
Olive Cheddar Quick Bread
OLIVE CHEDDAR QUICK BREAD by NancyC, adapted from Taste of Home
Makes an 8×4″ loaf
- 1 Tablespoon canola oil
- 1 medium onion, finely chopped
- 2 cups all-purpose unbleached flour
- 1 1/2 Tablespoons minced fresh rosemary
- 1 teaspoon baking soda
- 1/4 to 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 2 Tablespoons butter, melted
- 2/3 cup plus 2 Tablespoons Sharp Cheddar cheese, divided
- 1/3 cup chopped pitted green olives
- 1/3 cup chopped pitted black olives (I used Kalamata olives)
Preheat oven to 350°F. Grease an 8×4″ loaf pan; set aside.
In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2 to 3 minutes. Remove from heat; set aside.
In a large bowl, whisk flour, rosemary, baking soda and salt.
In a medium size bowl, whisk eggs, buttermilk, and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, chopped olives, and the sautéed onion.
Spoon batter into greased 8×4″ loaf pan, spreading evenly in pan. Bake at 350˚F for 40 minutes. Sprinkle remaining cheese over top. Then bake 5 minutes longer, until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Recipe from NancyC | nancy-c.com
I haven’t always liked olives, but I am definitely a fan of them these days! I prefer black olives like the Kalamata variety, but I’m not opposed to mixing them with some green olives too! Are you an olive fan?