Pimiento-Stuffed Olive Bread Recipe

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Salty olives pair well with this bread's cream cheese and chives. Even folks who normally avoid olives can't resist slices of this colorful bread.
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 16 servings


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

Nutritional Facts

1 slice: 238 calories, 16g fat (6g saturated fat), 36mg cholesterol, 551mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 7g protein.


  1. 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.
  2. Transfer to a greased 9-in. x 5-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.
  3. In a small bowl, combine cream cheese and chives. Serve with bread. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Pimiento-Stuffed Olive Bread in Best of Country Breads 2000, p110

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