Savory Quick Bread with Feta & Olives
The super simple batter for this Savory Quick Bread comes together in minutes. The tender crumb is studded with chunks of tangy feta cheese and briny olives. But you can customize the add-ins to your taste.
Table of contents
Why You’ll Love This Recipe
This savory quick bread is filled with chunks of feta cheese and olives for a rich, satisfying flavor. A hint of oregano rounds out the flavor.
Quick bread gets it’s name from the fact that it’s made with baking powder and/or baking soda instead of yeast. Since you don’t have to knead, proof and rise before baking, the recipe is, you know, quick.
The batter is mixed using the “muffin method”. This is one of the easiest baking methods. You simply mix the dry ingredients together, mix the wet ingredients together, then add the wet to the dry. Simple and quick!
Think of this recipe as a template. Once you know the base, you can swap in almost any mix-ins you like. Try sharp cheddar and chives, sun-dried tomatoes and basil, or roasted peppers and Parmesan.
Ingredients
Ingredient Notes & Substitutions
- All Purpose Flour – Medium protein all purpose flour makes a bread with a tender crumb and enough body to support the chunky mix-ins.
- Sugar – Just a hint of sugar tenderizes the crumb and balances the salty, briny flavor of the mix-ins.
- Olive Oil – Olive oil adds flavor that goes well with the savory ingredients. You can use vegetable oil if you prefer.
- Buttermilk – Acidic buttermilk tenderizes the crumb and adds great flavor. The best substitute for fresh buttermilk is buttermilk powder. It’s shelf stable and keeps in the pantry for months. A third option is to add 1 tablespoon of vinegar or lemon juice to a cup of milk.
- Mix-ins – See the “flavor variations” section below for customization suggestions. Use your imagination and what you’ve got on hand.
Step by Step Photos
See the recipe card for detailed measurements and instructions.
- Combine the dry ingredients in one bowl and the wet ingredients in another. Chop the feta and olives to bite-size pieces.
- Toss the feta and olives into the dry ingredients.
- Add the wet ingredients to the dry.
- Mix just until all the flour is incorporated.
- Transfer the batter to a parchment lined loaf pan.
- Bake the loaf until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool for 10 minutes then use the sling to transfer to a cooling rack. Cool completely before slicing.
Storage
The baked loaf will keep at room temperature for 2-3 days. The whole loaf or individual slices can be frozen for up to 3 months.
Flavor Variations
Once you’ve mastered the base recipe, you can create endless variations. Try swapping the feta and olives for other mix-ins like:
- Cheddar, sundried tomatoes and chives
- Goat cheese, roasted red peppers and thyme
- Provolone, pepperoni and basil
- Jalapenos, jack cheese and cumin
Savory Baking
If you enjoyed this Feta & Olive Quick Bread, try a few other savory favorites from my kitchen: Cheddar Chive Scones, French Onion Tarte Tatin, and Savory Shortbread. You’ll find more inspiration in my Savory Baking Collection.
Ways to Serve Savory Quick Bread
- Enjoy a slice as a snack.
- Arrange slices of savory quick bread on a charcuterie board.
- Serve a slice of the bread along side a bowl of soup or chili.
- Top a slice of savory quick bread with scrambled eggs for breakfast, lunch or a light dinner.
- Butter left over slices of savory quick bread and toast in a skillet.
If you love quick breads, try my Banana Nut Bread, Honey Pumpkin Bread, or Lemon & Thyme Zucchini Bread.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Savory Quick Bread with Feta & Olives
Ingredients
BATTER
- 10 oz all-purpose flour (2 cups, see note)
- 1 ½ oz granulated sugar (3 tablespoons)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon dried oregano
- 4 oz olive oil (½ cup)
- 2 large eggs (room temperature)
- 12 oz buttermilk (1 ½ cups, room temperature)
Mix Ins (See Note)
- 3 oz olives (½ cup, roughly chopped)
- 4 oz feta cheese (cut into ½" cubes, )
Instructions
- Preheat the oven to 350 °F. Butter a 9"x5" loaf pan and line the pan across the short side with a parchment sling (see process photos).
- Combine 10 oz all-purpose flour, 1 ½ oz granulated sugar, 1 teaspoon salt, 1 teaspoon baking powder ½ teaspoon baking soda and ½ teaspoon dried oregano in a large mixing bowl. Whisk the dry ingredients to combine thoroughly.
- In a large measuring cup or medium bowl whisk together 12 oz buttermilk, 4 oz olive oil and 2 large eggs.
- Add 3 oz olives and 4 oz feta cheese to the bowl of dry ingredients and toss to coat them with the powder.
- Add the buttermilk to the dry ingredients and mix until combined. Pour the batter into the prepared pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
- Allow the loaf to cool in the pan for 10 minutes then use the sling to transfer to a cooling rack. Cool completely before slicing.
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