Cheese Olive Quick Bread
There's something undeniably comforting about a slice of savory quick bread warm from the oven, and this Cheese Olive Quick Bread is the kind of recipe home cooks reach for again and again. The sharp cheddar melts into golden pockets while the briny olives add a subtle punch, making every bite feel like a little celebration. It's perfect for weekend brunches, last-minute potlucks, or just a cozy afternoon snack with a cup of tea. The best part? It comes together in under an hour with minimal effort.
What Makes This Recipe Special
- The balance of sharp cheddar and olives creates a flavor profile that's both rich and bright, avoiding the one-note heaviness of plain cheese breads.
- Using extra virgin olive oil in the batter adds a fruity depth that complements the olives beautifully, unlike neutral oils.
- The parsley is stirred in at the very end, so it stays vibrant and fresh-tasting, adding a pop of color and herbaceous note.
- This bread is baked in a loaf pan, but it holds its shape so well that it slices cleanly-ideal for sandwiches or toasted leftovers.
Ingredients
2 cupsall-purpose flour
1 tablespoonbaking powder
1/2 teaspoonsalt
1/4 teaspoonground black pepper
4 largeeggs
1/2 cupwhole milk
1/3 cupextra virgin olive oil
1 1/2 cupsshredded sharp cheddar cheese
3/4 cuppitted and chopped green or black olives
2 tablespoonschopped fresh parsley
Nutrition
325 caloriesCalories
Per serving · Values are estimates
Instructions
1
Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground black pepper.
3
In a separate bowl, beat the eggs, whole milk, and olive oil until thoroughly blended.
4
Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in shredded cheddar cheese, chopped olives, and fresh parsley.
5
Transfer batter to the prepared loaf pan and smooth the surface. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center emerges clean.
6
Allow bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Essential Tips
Room temp eggs
Let the eggs sit at room temperature for 15 minutes before using. They'll blend into the batter more smoothly, avoiding cold streaks or overmixing.
Chop olives finely
Finely chop the olives so their flavor is evenly distributed throughout the bread rather than concentrated in a few bites. A food processor works great for this.
Don't overmix
Stir just until the dry ingredients are moistened-overmixing develops gluten, making the bread dense. A few lumps in the batter are fine.
Preheat the pan
Place the loaf pan in the oven while it preheats to ensure even baking. The batter will start cooking immediately, preventing a dense bottom crust.
Use freshly grated cheese
Pre-shredded cheese contains anti-caking agents that can make the bread less tender. Freshly grated sharp cheddar melts into gooey pockets for the best texture.
Smart Swaps & Variations
Herb twist
Swap the parsley for 2 tablespoons of fresh thyme or rosemary for a Mediterranean-inspired flavor.
Spicy kick
Add 1/2 teaspoon of red pepper flakes to the dry ingredients for a subtle heat that balances the cheese and olives.
Nutty crunch
Fold in 1/2 cup of toasted walnuts or pecans for added texture and a nutty depth.
What to Serve With This
- Pair slices with a dollop of honey butter for a sweet-savory contrast, perfect for brunch.
- Serve alongside a charcuterie board with cured meats, marinated artichokes, and roasted red peppers.
- Use it as the base for mini sandwiches with roasted chicken and arugula.
- Enjoy with a glass of crisp white wine or a cold pint of beer for a casual gathering.
Storage & Reheating
Storage
Wrap the cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze slices in a single layer, then transfer to a freezer bag for up to 3 months.
Reheating
To restore the bread's fresh-baked warmth, wrap slices in a damp paper towel and microwave for 20-30 seconds. For a crisp exterior, toast slices in a toaster or toaster oven until golden.
Expert Chef Tips
- For extra cheese pull, sprinkle 1/4 cup of shredded cheddar on top of the batter before baking. It'll form a golden, melty crust.
- Use a serrated knife to slice the bread while it's still slightly warm. This prevents crumbling and keeps the edges neat.
- If your olives are very salty, rinse them under cold water and pat dry before chopping to avoid an overly briny loaf.
Equipment You’ll Need
- 9x5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
Nutritional Benefits
- Each slice provides approximately 325 calories, primarily from healthy fats in the olive oil and cheddar cheese.
- The olives add heart-healthy monounsaturated fats and a dose of sodium for electrolyte balance.
- This bread is a good source of calcium from the cheddar cheese, supporting bone health.
- The parsley adds a small amount of vitamin K and antioxidants, contributing to overall health.
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Frequently Asked Questions
Can I use a different type of cheese?
Yes! For a milder flavor, try Monterey Jack or Gruyère. For a sharper taste, use pepper jack or add a sprinkle of Parmesan on top. Avoid pre-shredded cheese blends, as they contain anti-caking agents that can affect texture.
Why is my bread dense instead of fluffy?
Overmixing the batter develops too much gluten, which can make the bread tough. Also, ensure your baking powder is fresh-old powder loses its leavening power. Measure ingredients precisely; too much flour can dry out the bread.
Can I make this bread ahead of time?
Absolutely! Bake the bread up to a day ahead and let it cool completely. Store it wrapped at room temperature or freeze slices for up to 3 months. Reheat as needed to restore freshness.
How do I adjust the recipe for a gluten-free version?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1/4 teaspoon of xanthan gum if the blend doesn't include it. The texture may be slightly denser, but it will still be delicious.
Can I omit the olives if I don't like them?
Yes, but add another 1/4 cup of shredded cheese to compensate for the lost moisture and saltiness. Alternatively, swap them for roasted sun-dried tomatoes or caramelized onions for a different flavor profile.
Why does the top of my bread crack?
Cracking usually happens when the oven temperature is too high or the bread is overmixed. Bake at 350°F and avoid over-stirring the batter to prevent this. A crack is purely aesthetic and won't affect taste.
Can I use a different type of milk?
Yes! Substitute whole milk with half-and-half for extra richness, or use almond or oat milk for a dairy-free version. Avoid ultra-low-fat milks, as they can make the bread dry.
How do I know when the bread is done baking?
The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the pan with foil for the last 10 minutes of baking.
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