Cheesy Olive & Artichoke Quick Bread (No Yeast)
November 20, 2016
"This has a texture of a biscuit"
- 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
Preheat your oven to 325 degrees.
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)
Set aside 1/4 cup of the quartered artichoke hearts and 1/4 cup of the grated asiago cheese.
In a small bowl, combine the flour, baking powder, parmesan cheese, salt and baking soda. Mix well.
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.
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.
Cool in the pan for about 10 minutes and then turn out on a wire rack.
Tips & Variations
- One 9x5-inch loaf pan