Cheesy Olive & Artichoke Quick Bread (No Yeast)

12
Servings
14m
Prep Time
60-70m
Cook Time
1h 14m
Ready In


"This has a texture of a biscuit"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (146.6 g)
  • Calories 345.1
  • Total Fat - 18.3 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 68.6 mg
  • Sodium - 1121.8 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.9 g
  • Protein - 17.8 g
  • Calcium - 294.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat your oven to 325 degrees.

Step 2

Spray a 9x5 inch glass loaf pan with cooking spray (a metal pan will create a very dark crust due to the longer baking time)

Step 3

Set aside 1/4 cup of the quartered artichoke hearts and 1/4 cup of the grated asiago cheese.

Step 4

In a small bowl, combine the flour, baking powder, parmesan cheese, salt and baking soda. Mix well.

Step 5

In a separate bowl, whisk together the egg, buttermilk and melted butter. Add to the dry ingredients along with the olives, 1 1/4 cups of the asiago cheese and 1 3/4 cups of the artichoke hearts. Mix until just combined (the batter will be a little stiff) and spread in the prepared loaf pan. Top with the remaining 1/4 cup of cheese and artichoke hearts.

Step 6

Bake for 65 to 70 minutes (it took the full 70 minutes the last time I made this). You might have to tent the loaf with foil for the last 5 or 10 minutes of baking if it’s getting too brown. Test for doneness if a toothpick inserted in the center comes out clean.

Step 7

Cool in the pan for about 10 minutes and then turn out on a wire rack.

Tips & Variations


  • One 9x5-inch loaf pan

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