Savory Quick Bread with Cheese and Olives: An Easy, No-Yeast Loaf
There’s a certain kind of magic in a recipe that requires no waiting, no kneading, and yet fills your kitchen with an aroma that feels like it’s been hours in the making. This Savory Quick Bread with Cheese and Olives is that kind of magic. I first stumbled upon the concept years ago while living abroad, desperate for a taste of something hearty and homemade without the fuss of yeast. What emerged from my tiny oven was a golden, fragrant loaf, studded with salty olives, sweet red pepper, and pockets of melted cheddar. It was love at first slice. This bread has since become my go-to for impromptu gatherings, a comforting snack, or simply because the day calls for something warm and satisfying straight from the oven.
Why You’ll Love This Savory Quick Bread
Effortless Elegance: There’s no yeast, no proofing, and no complicated techniques. It’s a simple mix-and-bake situation that yields a result far greater than the sum of its parts.
The Ultimate Pantry Clean-Out: This recipe is incredibly forgiving. Have some leftover ham, a lonely bell pepper, or a jar of olives? This bread is the perfect destination for them.
A Versatile Crowd-Pleaser: It’s equally at home on a brunch buffet, sliced for a picnic basket, or served warm with soup for a simple weeknight dinner.
Irresistible Aroma and Flavor: The combination of dry white wine, sharp cheese, and salty olives creates a deeply savory, sophisticated flavor profile that makes your whole house smell incredible.
I’ll never forget the time I served this to my friend’s notoriously picky ten-year-old. He eyed the specks of green and red with suspicion, but the cheesy, golden crust won him over. After one tiny, hesitant bite, he asked for a second slice, proclaiming it “way better than regular bread.” It’s a testament to how this savory quick bread wins over even the most skeptical of eaters.
What Makes It Special
This isn’t your average sweet quick bread. What sets it apart is the thoughtful combination of ingredients that create a complex, adult-friendly flavor.
Dry White Wine: The secret weapon! It adds a subtle acidity and depth that you just can’t get with water or milk, complementing the saltiness of the olives and cheese perfectly.
Salty Meets Sweet: The punch of briny olives and savory ham balances beautifully with the gentle sweetness of the finely chopped red bell pepper.
A Cheesy, Golden Crust: As it bakes, the generous amount of cheddar cheese melts and creates a beautifully browned, slightly crispy top that gives way to a tender, moist crumb.
Making It Happen: Your Guide to the Perfect Loaf
Creating this savory quick bread is a joyfully straightforward process. Begin by preheating your oven to 350°F (180°C). This ensures a steady, even heat that will give your loaf that perfect rise and golden-brown top. Grease your standard 9×5 inch loaf pan well—a little butter or a spritz of non-stick spray will do the trick.
In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry foundation. In one fell swoop, add the eggs, vegetable oil, and that special ingredient, the dry white wine. Switch to a sturdy spatula and mix until you have a thick, smooth batter. Don’t overmix; just bring it together.
Now for the fun part: folding in the olives, red pepper, ham, and cheese. This is where the bread gets its character. Stir them in until they’re evenly distributed throughout the batter. It will be thick and chunky, which is exactly what you want.
Scrape the batter into your prepared loaf pan, smoothing the top with the back of your spatula. Slide it into the preheated oven and let it bake for about 45 minutes. You’ll know it’s done when the top is a deep, golden brown and a toothpick inserted into the center comes out clean.
The hardest part? Letting it cool. Allow the loaf to rest in the pan for about 10-15 minutes before gently turning it out onto a wire rack. This rest period helps it set, making it much easier to slice into beautiful, substantial pieces.
You Must Know: Tips for Success
Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. A few lumps are okay. Overmixing can lead to a tough bread.
The Toothpick Test is Key: Ovens can vary, so start checking at the 40-minute mark. The top should be firm and golden, and a toothpick inserted into the center should come out with just a crumb or two, not wet batter.
Patience is a Virtue: Let the bread cool sufficiently before slicing. Slicing it while it’s too hot can cause it to crumble.
Customize Your Add-Ins: Feel free to adjust the quantities of olives, ham, or peppers to your taste. The recipe is a wonderful template for your own creations.
Serving Ideas
This savory quick bread is a star on its own, but it also plays well with others. For a light lunch, serve a thick slice alongside a bright, lemony arugula salad. It’s also the perfect companion to a warm bowl of tomato soup or a hearty lentil stew. For a drink pairing, a crisp Sauvignon Blanc mirrors the notes of white wine in the bread, or a chilled glass of iced tea makes for a refreshing non-alcoholic option.
Make It Different: Customization Ideas
Vegetarian Delight: Simply omit the ham or bacon. Sun-dried tomatoes or sautéed mushrooms would be fantastic replacements for a rich, umami flavor.
Spice It Up: Add a pinch of red pepper flakes or use a pepper jack cheese instead of cheddar for a gentle kick.
Herbaceous Twist: Fold in two tablespoons of freshly chopped herbs like rosemary, thyme, or parsley for a fragrant lift.
Allergy-Friendly: For a gluten-free version, use a reliable 1:1 gluten-free flour blend. The eggs are essential for structure, so an egg substitute may not yield the same results.
Storage and Reheating Tips
Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then foil and freeze it for up to 3 months. To reheat, place slices in a 350°F (180°C) oven or toaster oven for 5-10 minutes until warm and the crust is slightly crisp again. This method is far superior to the microwave, which can make the bread soft.
Success Tips for the Best Savory Bread
Ingredient Temperature: Using room temperature eggs will help the ingredients incorporate more smoothly.
Uniform Chopping: Chop your ham, peppers, and olives into small, uniform pieces. This ensures every bite has a bit of everything and prevents large, heavy pieces from sinking.
Pan Size Matters: Using the recommended 9×5 inch loaf pan is important. A significantly larger pan will result in a flatter loaf, while a smaller one might cause the batter to overflow.
Frequently Asked Questions (FAQ)
Can I use a different type of cheese?
Absolutely! Gruyère, Gouda, or even a fontina would be delicious. A sharper cheddar will give you a more pronounced cheesy flavor.
What can I use instead of white wine?
If you prefer not to use wine, you can replace it with an equal amount of milk, buttermilk, or even a light broth. The flavor will be slightly different but still delicious.
My bread is browning too quickly on top. What should I do?
If the top is getting dark brown before the center is cooked, simply tent the loaf loosely with a piece of aluminum foil for the remainder of the baking time.
Why did my bread sink in the middle?
This usually happens if the bread is underbaked or if the baking powder is old. Ensure your baking powder is fresh and always perform the toothpick test to confirm it’s fully cooked.
Can I make this recipe into muffins?
Yes! This batter works beautifully for savory muffins. Divide the batter into a greased muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.
Recipe Card: Savory Quick Bread with Cheese and Olives
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Category: Bread, Side Dish
Difficulty: Easy
Cuisine: Mediterranean-Inspired
Yield: 1 loaf (about 10 slices)
Ingredients
▢2 cups all-purpose flour
▢1 teaspoon baking powder
▢¼ teaspoon salt
▢4 large eggs
▢½ cup vegetable oil
▢½ cup dry white wine
▢¾ cup green or black pitted olives, sliced
▢½ cup ham or bacon, chopped small
▢1 red bell pepper, chopped small
▢1 ½ cups mild cheddar cheese, shredded
Instructions
Preheat oven to 350°F/180°C. Grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the eggs, oil, and wine to the dry ingredients. Mix with a spatula until just combined.
Fold in the olives, ham, red pepper, and cheese until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Allergy Info: Contains gluten, eggs, dairy.
Nutrition: (Approximate per slice) Calories: 315; Fat: 20g; Carbohydrates: 22g; Protein: 10g.
