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Pimiento-Stuffed Olive Bread

3 cups biscuit/baking mix
2 tablespoons sugar
1 egg
1-1/2 cups buttermilk
1 cup (4 ounces) shredded Swiss cheese
1 cup stuffed olives
3/4 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
1 teaspoon minced chives

In a large bowl, combine biscuit mix and sugar. In another bowl, whisk
egg and buttermilk. Stir into dry ingredients just until moistened.
Fold in the Swiss cheese, olives and walnuts. Transfer to a

Printed from tasteofhome.com May 17, 2008

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Pimiento-Stuffed Olive Bread cont.

greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-55
minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine cream cheese and chives. Serve with bread.
Refrigerate leftovers.

Yield: 1 loaf (16 slices).