Almond-Olive Quick Bread

It is easy to find good sweet quick bread recipes, but when it comes to savory ones they are few and far between. This bread literally takes 5 minutes to throw together and you don't have to fuss with rising times. The original recipe called for pistachios instead of almonds, so feel free to experiment. I think this bread would also be good with some chopped sun-dried tomatoes.

Almond-Olive Quick Bread
1 1/2 cups flour
1 tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup olive oil
2 eggs
1/3 cup chopped almonds
3 tbs chopped pitted greek olives

Preheat oven to 350 F. Grease an 8 1/2 by 4 1/2 inch loaf pan and dust with flour.

In a bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, olive oil, and egg until smooth. Stir in the almonds and olives. Add to the combined dry ingredients and stir until blended.

Pour and scape the batter into the prepared pan and spread evenly. Bake until a thin wooden skewer inserted into the center of the loaf comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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