Olive Quick Bread – this savory olive quick bread is perfectly delicious on its own or great served with a salad!
This recipe was developed by me for STAR Fine Foods, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
Remember this? Well, I polished those off with lightening speed (boo.) So, they sent me more (yay!) And now I’m down to the last of it (boo.) Because olives=candy.
My friend Heidi loves them too, so for Christmas I gave her a big jar of the Queens. She cried a little. We totally get each other.
I’ve teamed up with STAR for another fun contest, involving said olive. And the prizes are pretty impressive, dontcha think?!
Another favorite thing – freshly baked bread straight from the oven. I would put it right up there with warm cookies. And now that I’ve discovered how easy it is to make focaccia, I’m in trouble!
So, I put the two together and made a quick bread.
We polished it off the same day, along with the last of my olive stash. And then I cried a little.
Olive Quick Bread
- 1 tablespoon unsalted butter
- 1 medium sweet onion ,diced
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon dried Italian herbs
- 1/3 cup grated Parmesan cheese
- 1 cup low-fat buttermilk
- 2 tablespoons unsalted butter ,melted
- 2 large eggs
- 11 large Queens Spanish Olives ,chopped (about 1/2 cup)
- Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray.
- Heat 1 tablespoon butter over medium-high in a medium nonstick skillet. Sauté onions until soft and translucent, about 3 minutes, stirring occasionally. Set aside.
- In a large bowl, whisk together both the flours, baking soda, baking powder, salt, herbs, and cheese.
- In a medium bowl, whisk together the buttermilk, 2 tablespoons melted butter, eggs, onions, and olives until combined. Add wet mixture to the dry ingredients, stirring until moist and incorporated. (Do not over mix.)
- Transfer batter to the prepared loaf pan. Bake for 40-45 minutes or until the top is golden and a tooth pick (or long skewer) inserted in the middle comes out clean. Let cool in pan for 10 minutes, then transfer to a cutting board. Slice warm or at room temperature and enjoy!
Some other Savory Quick Bread recipes you might like!
Easy No-Yeast Beer Bread – Belly Full
Easy No-Knead Buttery Parmesan and Sour Cream Bread – Averie Cooks
Rosemary-Onion Quick Bread – An Edible Mosaic