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Pimiento-Stuffed Olive Bread

 Pimiento-Stuffed Olive Bread
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.
16 ServingsPrep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 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

Directions

  • 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 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.
  • In a small bowl, combine cream cheese and chives. Serve with bread.
  • Refrigerate leftovers. Yield: 1 loaf (16 slices).
Nutritional Facts: 1 serving (1 slice) equals 238 calories, 16 g fat (6 g saturated fat), 36 mg cholesterol, 551 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.