Cheese and Olive Quick Bread Recipe
If you love savory breads that burst with personality in every bite, Cheese and Olive Quick Bread is about to become your new obsession. Imagine sharp cheddar, tangy feta, and the briny punch of kalamata olives woven through a golden, tender crumb — all ready from scratch in about an hour. It’s hearty, distinctly Mediterranean-inspired, and utterly irresistible, whether you serve it warm out of the oven or as a snack with your favorite dip. This Cheese and Olive Quick Bread isn’t just delicious; it’s delightfully simple, making it perfect for anything from a family brunch to an afternoon treat with friends.
Ingredients You’ll Need
The beauty of Cheese and Olive Quick Bread is just how easy it is to create magic from such basic, familiar ingredients. Each component not only adds bold flavor but also brings its own texture or color to every slice, ensuring a bread that’s as interesting to look at as it is to eat.
- All-purpose flour: The sturdy backbone that gives the loaf its soft yet satisfying crumb.
- Baking powder: Lifts the bread for that perfect tender rise.
- Baking soda: Adds a little extra leavening for a light result; this plays especially well with buttermilk.
- Salt: Essential for highlighting all the savory flavors.
- Black pepper: Adds a subtle, peppery pop that brightens every bite.
- Shredded sharp cheddar cheese: Melts throughout for tangy, rich flavor—even better if you shred it fresh yourself.
- Crumbled feta cheese: Gives salty, creamy bursts in every crumb.
- Pitted and chopped kalamata olives: Their briny, almost wine-like flavor is what makes this bread unique.
- Buttermilk: Brings a gentle tang and lovely moisture, resulting in a tender loaf.
- Olive oil: Makes for a moist crumb and infuses a hint of Mediterranean flavor (plus, it’s heart-healthy!).
- Large eggs: Bind everything together for a golden, proud loaf.
- Fresh rosemary (optional): Adds a fragrant herbal note that pairs beautifully with cheese and olives.
How to Make Cheese and Olive Quick Bread
Step 1: Prep Your Pan and Oven
Begin by setting your oven to 350°F (175°C) and prepping a 9×5-inch loaf pan with a light coating of oil or butter and a dusting of flour. This simple step ensures your Cheese and Olive Quick Bread releases like a dream, preserving every inch of that gorgeous crust.
Step 2: Combine the Dry Ingredients
In a spacious bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. This not only blends the leaveners thoroughly but also evenly distributes the seasoning, setting the stage for each flavor in the final bread.
Step 3: Add the Cheese and Olives
Toss in the shredded cheddar, crumbled feta, and chopped kalamata olives (plus rosemary, if you’re using it). Give everything a gentle stir to coat the mix-ins with a layer of flour—this little trick helps keep them suspended in the loaf, so you get intriguing bites in every slice.
Step 4: Whisk the Wet Ingredients
In another bowl, whisk together the buttermilk, olive oil, and eggs until well combined. The blend of buttermilk and olive oil yields a moist, tender loaf, and the eggs ensure everything holds together cohesively.
Step 5: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently fold everything together with a spatula. The aim is to mix only until just combined—if there are a few streaks of flour left, that’s perfect. Overmixing can make the bread tough, so keep things light and easy.
Step 6: Bake to Perfection
Scrape the batter into your prepared loaf pan, smoothing the top so it bakes evenly. Slide the pan onto the oven’s center rack and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with the amazing aroma of melting cheese and herbs!
Step 7: Cool Before Slicing
Remove the bread from the oven and let it cool in the pan for 10 minutes. This quick rest helps the loaf set and makes it easier to remove. Then, transfer it to a wire rack to cool a bit more—or slice into it while it’s still slightly warm for the ultimate treat.
How to Serve Cheese and Olive Quick Bread
Garnishes
For a finishing touch, try scattering a little extra chopped fresh rosemary or a few reserved olive slices over the top just before baking. Once baked, a brush of olive oil or a sprinkle of flaky sea salt can add that special “wow” factor at the table.
Side Dishes
Cheese and Olive Quick Bread pairs beautifully with light, crisp salads, hearty soups, or creamy dips. A tomato and cucumber salad brings the Mediterranean spirit forward, while a classic tomato soup or roasted vegetable bisque turns this bread into a mini-meal.
Creative Ways to Present
Slice your loaf into thick, rustic pieces and arrange them on a platter with marinated vegetables, fresh fruit, and a selection of spreads. For brunch, serve with poached eggs or avocado. You can even cube it, toast it, and serve as savory croutons or alongside a cheese board for a crowd-pleasing twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Cheese and Olive Quick Bread tightly in foil or plastic wrap and keep it at room temperature for up to 2 days. If you plan on enjoying it over a longer stretch, refrigeration keeps it fresh (just let it return to room temp, or give it a gentle warm-up before serving).
Freezing
To extend its life, slice the bread and wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It will keep well in the freezer for up to 2 months. This way, you can pull out a slice or two whenever those savory cravings strike!
Reheating
Reheat slices in a toaster oven or wrapped in foil in a 325°F oven for about 8–10 minutes, or until warmed through. This will help restore some of that just-baked texture and cheesy fragrance, making yesterday’s bread taste freshly made.
FAQs
Can I substitute the cheeses or olives for others I have on hand?
Absolutely! Cheese and Olive Quick Bread is very forgiving. Try swapping cheddar for Gruyère or Monterey Jack, or feta for goat cheese. If you don’t have kalamata olives, green olives or a mixture of olives will also work beautifully.
Do I need to use buttermilk or can I use a substitute?
If you’re out of buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling with milk to reach 1 1/4 cups. Let it sit for about 5 minutes before using—it provides the same tenderness and tang.
Can I make Cheese and Olive Quick Bread gluten-free?
Yes! Simply use your favorite gluten-free all-purpose flour blend in place of regular flour. Just check the blend includes xanthan gum or another binding agent for best results.
What’s the best way to serve this bread warm?
There’s nothing quite like Cheese and Olive Quick Bread served warm! Slice it just before serving and give the pieces a quick toast, or reheat gently in the oven to enjoy that delightful cheesy aroma and melty texture.
How do I know when the bread is done baking?
Insert a toothpick into the loaf’s center—if it comes out clean or with just a few moist crumbs (no raw batter), your bread is ready. The top should be golden and sound hollow when tapped.
Final Thoughts
If you’re in search of something that bridges a cozy snack and a show-stopper at gatherings, Cheese and Olive Quick Bread is a recipe you have to try. It’s simple, packed with bold flavors, and makes every occasion a little more special. Give it a place in your baking rotation and watch it become everyone’s new favorite!
Print
Cheese and Olive Quick Bread Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Cheese and Olive Quick Bread is a savory delight, packed with the flavors of sharp cheddar, feta cheese, and briny kalamata olives. Perfect for a quick snack or as a side dish, this Mediterranean-inspired bread is easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Olives:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup pitted and chopped kalamata olives
Wet Ingredients:
- 1 1/4 cups buttermilk
- 1/4 cup olive oil
- 2 large eggs
- 1 tablespoon fresh rosemary, chopped (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Stir in cheddar cheese, feta, and olives.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, olive oil, and eggs until combined. Pour into dry ingredients and fold gently until just combined.
- Bake: Pour batter into prepared loaf pan, smooth the top, and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Add chopped sun-dried tomatoes or toasted nuts for extra flavor and texture.
- Serve warm with butter or as a savory snack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
