Cheesy Olive & Artichoke Quick Bread (No Yeast)

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.