Pimiento-Stuffed Olive Bread Recipe

Publisher Photo

Pimiento-Stuffed Olive Bread Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in 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).
Originally published as Pimiento-Stuffed Olive Bread in Best of Country Breads 2000, p110

Nutritional Facts

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

  • 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
  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 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPimiento-Stuffed Olive Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review