Olive Bread

5 from 11

This savory Olive Bread is an easy baked quick bread, perfectly delicious on its own or great served with tuna salad or tomato soup!

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: American

Keyword: olive bread, olive bread recipe

Servings: slices

Ingredients

1 tablespoon unsalted butter
1 medium sweet onion , diced
2 cups all-purpose flour , spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse 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 pimiento stuffed Olives , diced (about 1/2 cup)

Instructions

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides.
Heat 1 tablespoon butter over medium-high in a nonstick skillet. Sauté onions until soft and translucent, about 3 minutes. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, Italian herbs, and Parmesan.
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!

Notes

Olives. If you can't find the queen stuffed olives or you'd prefer to use a mix of different olives, you absolutely can. Just make sure they're finely diced and equal to about 1/2 cup.

Nutrition