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Pimiento-Stuffed Olive Bread Recipe

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 YIELD: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


  • 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 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).

Nutritional Facts

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

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