Sweet Olive Oil Quick Bread Recipes

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OLIVE QUICK BREAD



Olive Quick Bread image

I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!

Provided by Crabbycakes

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted olive

Steps:

  • Place rack in lower third of the the oven and preheat to 350F.
  • Grease a loaf pan.
  • Whisk together the first 5 ingredients.
  • In a bowl, whisk eggs, milk, and oil.
  • Add the flour mixture and lightly mix together.
  • add the nuts and olives.
  • Stir until blended.
  • Place batter into prepared loaf pan.
  • Bake 40 to 45 minutes or until toothpick comes out clean.
  • Cool 10 minutes and unmold onto rack.

OLIVE OIL BREAD



Olive Oil Bread image

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Provided by Dee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h15m

Yield 15

Number Of Ingredients 6

½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Steps:

  • In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  • Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

  • Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

OLIVE - CHEESE QUICK BREAD



Olive - Cheese Quick Bread image

Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!

Provided by Debber

Categories     Quick Breads

Time 45m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

2 cups flour
3 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 egg, room temp
3/4 cup milk (or buttermilk or water)
1/4 cup oil
1 tablespoon finely chopped onion (optional)
35 stuffed green olives
1 1/2 teaspoons olive oil

Steps:

  • Grease a loaf pan; set aside. Preheat oven to 350.
  • In a large bowl, combine dry ingredients and the cheese; set aside.
  • In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
  • Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
  • Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
  • Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
  • Place remaining 7 olives evenly spaced down the center of the top of the loaf.
  • Brush with olive oil (or spray).
  • Bake 35-45 minutes until wooden pick comes out clean.
  • Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
  • VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .

Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3

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