Olive & Onion Quick Bread
Total TimePrep: 15 min. Bake: 45 min. + cooling
Makes1 loaf (12 slices)
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 cups all-purpose flour
- 1 tablespoon minced fresh rosemary
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
- 1/4 cup each chopped pitted green and ripe olives
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat.
- In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion.
- Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts1 slice: 150 calories, 6g fat (2g saturated fat), 41mg cholesterol, 373mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 5g protein.
Sep 30, 2019
Easy, quick, delicious, and a bit different. It’s definitely a savory bread so don’t expect a traditional sweet quick bread. I didn’t have fresh rosemary so I used a heaping tablespoon of dried instead, which I sautéed with the onion in order to release more flavor. I served it with butter but I think pepper jelly would be really good too and will try it next time.
Aug 4, 2019
I disagree with the other reviewer (sooper??). This is a delicious bread that I’ll make again and again. It’s got the right amount of rosemary, onion and cheese flavors that pair so well with the olives - yum!
Aug 4, 2016
I really thought this was going to be sooper but the flavor was poor. :(