Savory Quickbread with Olive, Lemon, Thyme, and Goat Cheese

By Erin McDowell
February 5, 2011
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Savory Quickbread with Olive, Lemon, Thyme, and Goat Cheese

Author Notes: A simple quick bread with great flavor. - apartmentcookerErin McDowell

Food52 Review: Apartmentcooker’s savory quick bread boasts some deliciously robust flavors—lots of briny olives, a generous amount of lemon zest, and a healthy dose of black pepper, which gives the bread a subtle heat. I really liked the bread as is but for those with more timid palates, I suggest using a milder olive (I used Kalamata and Nicoise olives) and decreasing the amount of pepper. The bread emerges from the oven moist and with a tender crumb. It comes together quickly, and no fancy equipment—not even a mixer—is required. We enjoyed slices as an afternoon snack and toasted, with a schmear of cream cheese, for breakfast.cookinginvictoria

Makes: 1 loaf

  • 1 cup milk
  • 1/3 cup olive oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 3 tablespoons lemon zest
  • 2 tablespoons fresh chopped thyme
  • 3/4 cup olives (kalamata work well), roughly chopped
  • 1 cup goat cheese, crumbled
  1. In a medium bowl, whisk the milk, olive oil, and egg to combine.
  2. Whisk the flour, baking powder, salt, pepper, zest, and thyme together until combined.
  3. Add the wet ingredients to the dry ingredients and mix just to combine.
  4. Gently fold in the olives and goat cheese until fully incorporated. Pour the batter into a greased loaf pan.
  5. Bake in a 350 degree oven until a tester inserted into the center comes out clean, about 30-40 minutes.

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