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Author Notes: A simple quick bread with great flavor. - apartmentcooker —Erin 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
- In a medium bowl, whisk the milk, olive oil, and egg to combine.
- Whisk the flour, baking powder, salt, pepper, zest, and thyme together until combined.
- Add the wet ingredients to the dry ingredients and mix just to combine.
- Gently fold in the olives and goat cheese until fully incorporated. Pour the batter into a greased loaf pan.
- Bake in a 350 degree oven until a tester inserted into the center comes out clean, about 30-40 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives