Make Ahead

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

February  5, 2011
Author Notes

A simple quick bread with great flavor. - apartmentcooker —Erin McDowell

Test Kitchen Notes

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
Ingredients
  • 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
In This Recipe
Directions
  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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Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.