When I crave something beyond the typical sweet bread but without a ton of fuss, this Savory Cheese & Olive Quick Bread is my go-to.

It’s comforting, flavorful, and comes together in just under an hour—no yeast, no wait time.

Whether you’re prepping for a brunch board, packing it in lunches, or enjoying a cozy afternoon snack, this loaf hits all the right notes: salty, cheesy, herby, and utterly satisfying.

Why You’ll Love This Recipe

Hassle-free baking: No kneading or rising—just mix and bake.

Cheese-packed flavor: Melty cheddar or stretchy mozzarella makes every loaf indulgent.

Olive-packed texture: Chopped green or black olives add tang and visual appeal.

Crowd-pleasing: Great for gatherings, potlucks, or as a savory breakfast option.

Highly adaptable: Swap cheeses, spices, or herbs to suit your pantry.

What You’ll Need (Ingredient Highlights)

All-purpose flour: The base provides structure.

Baking powder: Acts as a quick-rise leavener—no yeast needed.

Cheese: Use shredded cheddar, mozzarella, or a combo for cheesy richness.

Olive oil and milk: Keeps the loaf moist and tender.

Eggs: Bind everything together.

Olives: Bring briny contrast and texture—use green, black, or a mix.

Herbs & spices: Black pepper, salt, cayenne (optional), and thyme for seasoning depth.

Pro Tips Before You Bake

Don’t overmix your batter—just stir until no dry flour remains. Overmixing makes it dense.

Chop olives roughly so each bite has flavor but no weirdly large chunks.

Combine cheeses: Sharp cheddar plus mozzarella gives both flavor and gooey melt.

Add texture: Stir in sunflower seeds, chopped nuts, or diced roasted peppers for variety.

Use quality cheese – it makes a big taste difference.

How to Make Savory Cheese & Olive Quick Bread

Step 1: Preheat & Prep

Preheat your oven and grease a loaf pan with butter or non-stick spray.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, black pepper, and cayenne pepper (if using).

Step 3: Blend Wet Ingredients
In another bowl, whisk the milk, olive oil, and eggs until smooth.

Step 4: Combine Wet & Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined.

Avoid overmixing.

Step 5: Add Cheese, Olives & Thyme
Fold in the shredded cheese, chopped olives, and thyme until evenly distributed.

Step 6: Bake
Transfer the batter to the prepared loaf pan and smooth the top.

Step 7: Cool & Slice
Bake until golden brown and a toothpick inserted into the center comes out clean.

Step 8:
Let the bread cool in the pan briefly, then transfer to a wire rack to cool completely before slicing.

What to Serve It With

Soups & stews: Chili, creamy potato soup, or tomato basil soup pair beautifully.

Sandwiches: Use as rustic bread for grilled cheese or turkey panini.

Cheese plates: Serve slices alongside cured meats and olives.

Breakfast/brunch: Offer it with eggs, smoked salmon, or crispy bacon for a savory start.

Variations / Substitutions

Gluten-free: Use a 1:1 gluten-free flour blend and ensure leaveners are gluten-free.

Cheese swaps: Try feta, Gruyère, Monterey Jack, or pepper jack for spice.

Spice it up: Add ½ tsp smoked paprika or chopped fresh jalapeños.

Herb justice: Swap thyme for rosemary, basil, or chives.

Veggie boost: Toss in ½ cup diced roasted red peppers or chopped sun-dried tomatoes.

Make mini loaves: Split into smaller pans or muffin tins for grab-and-go portions.

Storage & Leftovers

Room temperature: Wrap in foil or store in a loosely covered container for up to 2 days.

Refrigerator: Keep airtight and enjoy for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Thaw overnight before slicing and warming.

Reheat: Slice and microwave for 15-20 seconds per slice, or toast until crisp.

FAQs

Can I omit the cayenne pepper?
Yes, it’s optional—just skip it for a milder loaf.

Can I make it dairy-free?
Yes – use plant-based milk and vegan cheese, and swap olive oil for non-dairy buttery spread.

Will a bread machine work?
This batter is thicker than bread machine dough; it’s best baked in a loaf pan.

Why is my bread dense?
You likely overmixed. Stir just until ingredients are incorporated.

Can I use salted olives?
Yes. But reduce added salt by ¼ tsp to avoid overpowering flavor.

Can I halve the recipe to make a smaller loaf?
Absolutely – bake in an 8×4-inch pan for about 35–40 minutes.

Why is the cheese sinking to the bottom?
Heavier cheeses like large cheddar chunks sink. Use finely shredded cheese and fold gently.

Final Thoughts

This Savory Cheese & Olive Quick Bread is a simple yet flavorful loaf that brightens any meal. It’s unfussy, versatile, and deeply satisfying.

Whether you’re serving it warm out of the oven or as an easy snack the next day, it never disappoints.

Keep a loaf in the freezer for quick, comforting moments whenever you need them.