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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the shredded cheese, sliced olives, sun-dried tomatoes, and thyme to the dry ingredients. Mix well to combine.
- In a separate bowl, whisk together the milk, eggs, and olive oil until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the quick bread to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
Chef’s Tips
- For extra flavor, consider adding herbs like oregano or parsley.
- Serve this quick bread warm with butter or a cheese spread for an irresistible snack.
- Store any leftovers in an airtight container for up to 3 days; it also freezes well!
Nutrition (per serving)
Approximate calories: 220, protein: 8g, carbs: 29g, fat: 9g
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