Cheese and Olive Quick Bread: 250 Calorie Flavor Bomb

Name: Cheese and Olive Quick Bread: 250 Calorie Flavor Bomb
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 1 cup shredded cheese (cheddar, mozzarella, or a mix); 1 cup whole milk; 1/4 cup olive oil; 2 large eggs; 1 cup pitted olives (green, black, or a mix, drained); 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional); 2 tablespoons butter melted, or non-stick cooking spray for greasing the loaf pan

by Jannet Lisa

4 de July de 2025

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Cheese and Olive Quick Bread – oh, where do I even begin? This isn’t just a recipe; it’s a flavor memory! I created it after a trip to Italy, where every little café had its own version of a savory bread. I wanted to capture that rustic, cheesy goodness in something quick and easy. Trust me, you’ll adore the salty olives mingling with the sharp cheddar, all baked into a tender loaf. I always add a pinch of cayenne for a little kick—it’s my signature touch. The aroma alone, baking in the oven, is enough to make your mouth water. It’s the perfect addition to any meal, or even a snack on its own. You can even whip up a batch of mini cheese and olive bread loaves for a party! The texture is just divine – soft, slightly crumbly, and studded with flavor. Let’s get cooking.

Why You’ll Love This Cheese and Olive Quick Bread

It’s bursting with flavor – the salty olives and sharp cheese are a match made in heaven!
Super quick to make – from bowl to oven in under 15 minutes.
No yeast needed! This is truly an easy, no-fuss cheese bread recipe.
It’s a crowd-pleaser! Perfect as an appetizer, snack, or side dish for any gathering.
Budget-friendly – uses simple ingredients you probably already have.
Customizable – swap in your favorite cheeses, olives, or herbs.
The homemade cheese and olive loaf smells absolutely amazing while baking.
It’s a delicious way to enjoy a slice of savory goodness any time of day.

Ingredients for Cheese and Olive Quick Bread

2 cups all-purpose flour: This forms the base of our cheesy olive bread. I recommend unbleached for the best texture.
1 tablespoon baking powder: This is what gives our quick bread its rise and light texture, so don’t skip it!
1/2 teaspoon salt: Enhances all the other yummy flavors.
1/2 teaspoon black pepper: Adds a touch of warmth and spice. Freshly ground is always best, if you have it.
1/4 teaspoon cayenne pepper (optional): For a little kick! I love the subtle heat it adds, but feel free to omit if you prefer a milder savory bread.
1 cup shredded cheese (cheddar, mozzarella, or a mix): Use your favorite! I usually go for a sharp cheddar for its bold flavor, but mozzarella melts beautifully.
1 cup whole milk: Adds moisture and richness. You can use milk alternatives like almond or soy milk, but the texture might be slightly different.
1/4 cup olive oil: Contributes to the moistness and adds a subtle fruity flavor. Extra virgin olive oil is my go-to.
2 large eggs: They bind everything together and add richness.
1 cup pitted olives (green, black, or a mix, drained): The star of the show! I love a mix of Kalamata and Castelvetrano for a complex flavor. Make sure they’re well-drained.
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (optional): Adds a lovely herbal aroma and flavor. If using dried, remember that it’s more potent, so use less.
2 tablespoons butter melted, or non-stick cooking spray for greasing the loaf pan: To ensure your cheese and olive quick bread releases easily from the pan.

How to Make Cheese and Olive Quick Bread

Step 1: Preheat your oven to 375°F (190°C). This is key! While the oven heats up, grease a 9×5 inch loaf pan generously with melted butter or non-stick cooking spray. Trust me, you don’t want your beautiful bread sticking to the pan.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, pepper, and cayenne pepper (if you’re feeling spicy!). Make sure everything is well combined – no one wants a pocket of baking powder.
Step 3: In a separate bowl, whisk together the milk, olive oil, and eggs until they’re nicely combined. The mixture should look smooth and slightly frothy.
Step 4: Add the wet ingredients to the dry ingredients. Now, here’s the important part: stir gently until just combined. I always say, a few streaks of flour are okay! Overmixing will result in a tough cheese and olive bread, and we want it tender.
Step 5: Stir in the shredded cheese, olives, and thyme (if using). Make sure they’re evenly distributed throughout the batter. The batter will be thick and chunky – that’s perfect!
Step 6: Pour the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release any trapped air bubbles.
Step 7: Bake for 45-50 minutes. The top of the savory cheese quick bread should be golden brown, and a wooden skewer inserted into the center should come out clean. The aroma filling your kitchen will be absolutely irresistible!
Step 8: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling. I know it’s tempting, but patience is key. Once cooled, slice and enjoy this amazing olive cheese bread!

Pro Tips for the Best Cheese and Olive Quick Bread

Want to take your cheese and olive quick bread to the next level? Here are a few tricks I’ve learned over the years to guarantee a perfect loaf every time. These little tweaks make all the difference, trust me! From boosting the flavor to ensuring the perfect crumb, these tips will elevate your homemade cheese and olive bread.

What’s the secret to perfect Cheese and Olive Quick Bread?

It’s all about the cheese! Don’t just grab any old shredded cheese. For the most amazing, melt-in-your-mouth texture and flavor, use a combination of cheeses. I love sharp cheddar for that tangy bite and Gruyère for its nutty depth. Grate them yourself – pre-shredded cheese often contains cellulose that prevents it from melting as beautifully. This ensures a gooey, cheesy interior that complements the olives perfectly.

Can I make Cheese and Olive Quick Bread ahead of time?

Absolutely! This olive cheese bread is fantastic for meal prepping. Bake it a day or two in advance, let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. In fact, I think the flavors meld even better overnight! When you’re ready to serve, just slice and enjoy. You can also freeze it for longer storage – more on that later!

How do I avoid common mistakes with Cheese and Olive Quick Bread?

The biggest mistake? Overmixing! Remember, we want a tender crumb, not a tough one. Once you add the wet ingredients to the dry, stir *just* until everything is combined. A few streaks of flour are totally fine. Also, be sure your baking powder is fresh. Expired baking powder won’t give you the rise you need, and you’ll end up with a dense, flat loaf. Nobody wants that!

Best Ways to Serve Your Cheese and Olive Quick Bread

This cheese and olive quick bread is so versatile! Serve warm slices as an appetizer with a drizzle of olive oil and a sprinkle of flaky sea salt. It’s also fantastic alongside a hearty soup or salad for a satisfying lunch or dinner. For a simple yet elegant presentation, arrange slices on a platter with some cured meats, cheeses, and olives for a Mediterranean-inspired spread. Trust me, it’s a guaranteed crowd-pleaser! Or, try it toasted with a smear of creamy goat cheese for a truly decadent treat. You might also enjoy it with our Roasted Red Pepper and Tomato Soup!

Nutrition Facts for Cheese and Olive Quick Bread

Here’s a peek at what one slice of this delicious cheese and olive quick bread brings to the table. Keep in mind, this is just an estimate. Each slice packs approximately 250 calories, with 15g of fat (7g saturated, 7g unsaturated, and 0g trans). You’ll also get about 8g of protein, 25g of carbohydrates, 1g of fiber, and a touch of sugar at 3g. The sodium content is around 300mg, and there’s about 50mg of cholesterol. This is an estimate and may vary depending on ingredients used.

How to Store and Reheat Cheese and Olive Quick Bread

Got leftovers of this amazing homemade cheese and olive dessert bread? Lucky you! To keep it fresh, let the loaf cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice the cheese bread, wrap individual slices, and freeze for up to 2 months. When you’re ready to enjoy, thaw the slices at room temperature or pop them straight into the toaster for a warm, crispy treat. A quick zap in the microwave also works, but be careful not to overdo it, or it might get a little rubbery!

Cheese and Olive Quick Bread - detail 2

Frequently Asked Questions About Cheese and Olive Quick Bread

Got questions about making the best cheese and olive quick bread? I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips for success. Let’s dive in and troubleshoot any baking dilemmas you might have about this delicious savory bread.

Can I use different types of olives in my cheese and olive loaf?

Absolutely! I encourage experimenting with different varieties to find your perfect flavor combination. Kalamata olives offer a briny, robust taste, while Castelvetrano olives are milder and buttery. Green olives stuffed with pimentos add a pop of color and tanginess. Just make sure to pit them and drain them well before adding them to the batter. What about olive tapenade? While it might sound tempting, I wouldn’t recommend it – it can make the bread too salty and dense. Can I use flavored olives? Sure, as long as the flavors complement the cheese!

What’s the best way to prevent my cheese and olive quick bread from being dry?

Dry bread is a bummer, but easily avoidable! First, measure your flour accurately – spoon it into your measuring cup and level it off with a knife. Second, don’t overmix the batter. Overmixing develops the gluten in the flour, leading to a tough, dry loaf. Third, make sure your oven temperature is accurate. An oven that’s too hot can dry out the bread quickly. Are there other ingredients I can add for moisture? A tablespoon or two of sour cream or Greek yogurt can work wonders! And remember, freshly grated cheese is always moister than pre-shredded.

Can I freeze cheese and olive bread?

Yes, freezing is a great way to preserve your cheese and olive quick bread! Let the bread cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator or at room temperature. To revive its texture, you can warm it in a low oven (300°F or 150°C) for about 10-15 minutes. Can I freeze individual slices? Definitely! That way, you can thaw only what you need.

Variations of Cheese and Olive Quick Bread You Can Try

Vegan: Swap the milk for unsweetened almond milk, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and choose a vegan cheese alternative. It’s still delicious, I promise!
Gluten-Free: Use a 1:1 gluten-free flour blend. Sift it well before mixing to keep the texture light and airy. You might need to add a little extra liquid, so keep an eye on the batter.
Mediterranean Herb Garden: Add a mix of dried oregano, basil, and rosemary (about 1 teaspoon total) for an extra-fragrant, herbaceous twist on your cheese and olive bread. Sun-dried tomatoes are also a great addition!
Spicy Jalapeño Cheddar: Dice up a jalapeño (remove the seeds for less heat) and use a sharp cheddar cheese for a fiery kick. This version is amazing with a dollop of sour cream!