Name: Olive & Onion Quick Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 loaf (12 pieces)
Ingredients: 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

I’ve been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. —Paula Marchesi, Lenhartsville, PA

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Olive & Onion Quick Bread

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Yield:1 loaf (12 pieces)

Prep:15 min

Cook:45 min

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Ingredients

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

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Directions

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 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 for 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan for 10 minutes before removing to a wire rack to cool completely.