Olive and Sun-Dried Tomato Loaf
In short: A savory quick bread with green olives, sun-dried tomatoes, Cheddar and basil, baked in a loaf pan and sliced for picnics and lunch boxes. It takes about 1 h 5 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 275 kcal
This savory loaf takes the quick-bread method into lunch territory. Eggs, olive oil and milk make a soft batter, and cheese, olives, sun-dried tomatoes and basil are folded in so every slice has salty, chewy pockets. It needs no yeast and no rising time. Cut thick slices for sandwiches, serve cubes at a party, or pack it for a picnic.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line it with parchment paper.
- Whisk the flour, baking powder, salt and pepper in a large bowl. Stir in the cheese, olives, sun-dried tomatoes and basil so the pieces are coated in flour, which helps them stay evenly spread.
- In a jug, whisk the eggs, olive oil and milk until smooth.
- Pour the wet mixture over the dry ingredients and fold with a spatula until just combined. The batter will be thick.
- Scrape the batter into the pan and smooth the top. Scatter a spoonful of extra cheese over it.
- Bake for 45 to 50 minutes, until golden and a skewer in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack. Serve warm or at room temperature.
Tips
- Pat the olives and sun-dried tomatoes dry on paper towels so extra oil does not make the loaf greasy.
- Swap in crumbled feta, diced roasted peppers or chopped spinach (squeezed dry) for the same weight of olives and tomatoes.
Questions and answers
How long does a savory quick bread keep?
Keep it wrapped at room temperature for 2 days, or in the refrigerator for 5 days. Warm slices briefly in a toaster oven to bring back the crust.
Can I freeze this olive loaf?
Yes. Freeze slices separated by parchment paper for up to 2 months, then toast them straight from the freezer.
What can I serve with this loaf?
It goes well with soup, a green salad or a cheese board. Thick slices also make a good base for a sandwich with roasted vegetables.
How long does it take to make Olive and Sun-Dried Tomato Loaf?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Olive and Sun-Dried Tomato Loaf?
About 275 kcal per serving, with 8 g of protein, 21 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 21 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 325 mg |
Estimated values, calculated from the ingredients.
