Description
A savory and quick bread recipe featuring sharp cheddar cheese and briny olives, perfect for a snack or as a side to soups and salads. This easy-to-make loaf combines simple pantry ingredients and bakes in under an hour, delivering a flavorful, moist bread with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black or green olives
Wet Ingredients
- 2 large eggs
- 1 cup milk (whole)
- 1/4 cup melted butter
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Add cheese and olives: Fold in the shredded cheddar cheese and sliced olives gently until they are evenly spread throughout the dry mixture, providing flavor pockets throughout the bread.
- Combine wet ingredients: In a separate bowl, whisk the eggs, whole milk, and melted butter together until the mixture becomes frothy, which helps with incorporation and texture.
- Mix wet and dry: Pour the wet ingredients into the dry mixture and stir just until combined—some lumps are okay to keep the bread tender and moist.
- Transfer and bake: Pour the batter into the greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and serve: Allow the bread to cool slightly in the pan before slicing to help it set properly and avoid crumbling.
Notes
- The bread is best served warm or at room temperature for optimal flavor.
- You can substitute olives for other savory mix-ins like sun-dried tomatoes or herbs.
- Use sharp cheddar cheese for a more pronounced flavor, but mild cheddar works as well.
- Check the bread at 45 minutes—overbaking can dry it out.
- Store leftovers wrapped at room temperature for up to 2 days or freeze slices for longer storage.
