Introduction

Cheese and Olive Quick Bread is one of those effortless recipes that delivers big flavor with minimal work. It’s a savory loaf that combines sharp cheese, briny olives, and fragrant herbs in a soft, moist crumb with a beautifully golden crust.
Because it’s a quick bread, there is no kneading, no rising, and no special techniques — everything comes together in a single bowl.

This bread is perfect for:

• Weekend brunches
• Cheese boards and appetizers
• Lunchbox additions
• Picnic baskets
• Last-minute guests
• Party finger food

It also pairs wonderfully with soups, salads, and grilled dishes.

Ingredients

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Wet Ingredients

• 1 cup whole milk
• ¼ cup olive oil
• 2 large eggs

Mix-ins

• 1 cup shredded cheese (cheddar, gruyère, mozzarella, or a mix)
• 1 cup pitted olives (green, black, or mixed), whole or chopped
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
• Butter or oil for greasing the loaf pan

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 190°C (375°F). Grease a standard loaf pan with butter or non-stick spray. Set aside.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Salt
• Pepper
• Cayenne (if using)

This ensures even distribution and prevents clumps.

3. Combine the Wet Ingredients

In another bowl, whisk the milk, olive oil, and eggs until smooth and well combined.

4. Bring Everything Together

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until the batter just comes together.
Do not overmix — a few small lumps are normal.

5. Add the Cheese and Olives

Fold in the shredded cheese, olives, and thyme. Ensure they’re evenly distributed but avoid overmixing to keep the bread tender.

6. Transfer and Bake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover lightly with foil during the last 10 minutes.

7. Cool and Serve

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack.
Cool completely before slicing for the best texture.

Flavor Variations

Mediterranean Twist

Add sun-dried tomatoes, basil, feta, or rosemary.

Spicy Version

Use pepper jack cheese or add fresh chili slices.

Herb Garden Version

Use a mix of parsley, dill, thyme, and oregano.

Cheese Lover’s Loaf

Mix cheddar, parmesan, and gruyère for a richer flavor.

Serving Ideas

• Serve warm with butter or cream cheese.
• Pair with tomato soup, chicken soup, or creamy vegetable soups.
• Slice thinly and toast for a crunchy, savory snack.
• Add to breakfast spreads with eggs, salads, or roasted vegetables.
• Use as a base for mini sandwiches or tapas.

Storage & Freezing Tips

• Room temperature: Store in an airtight bag for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.
• Freezer: Slice the loaf and freeze for up to 3 months.
• Reheat slices in the oven or toaster for the best texture.

Chef Notes

• Always gently mix the batter; quick breads become dense if overworked.
• Fresh baking powder ensures a high rise and fluffy crumb.
• Let the bread cool fully — cutting too soon can make it gummy.
• A mix of green and black olives gives a more complex flavor profile.