Olive Quick Bread is what it reads. You can really make it within an hour to prepare your dinner or even a delicious weekend breakfast of brunch. This bread recipe calls for no yeast and takes a no-knead approach.
Just put together all the ingredients, mix them well and you are ready to bake one of your most memorable homemade breads ever.
The prep work to make this bread happen takes your effort to collect all the ingredients and cook the bacon before you mix it into the dough.
Goat Cheese Recipes Add Flavor and Texture
I love adding goat cheese to my baking recipes. It is much healthier than cow’s milk cheese. Goat cheese contains more vitamins and minerals. Yes, you will find more Vitamin D and Vitamin K in goat milk than in cow’s!
Women would be really interested in getting more Calcium to strengthen their bones and help prevent osteoporosis from their food on the daily basis. Guess what, goat cheese has more calcium that cow’s milk cheese.
Looking for more unique bread recipes? Try this Pear Rosemary Flatbread recipe.
In addition to so many health benefits, goat cheese adds lemony flavor and smooth texture to the breads and baked goods.
Skin Benefits from Goat Cheese
On a quick note, I would like to add incredible benefits we get eating goat cheese. It contains selenium, a powerful antioxidant that protects our skin from the damaging sun rays. When we have protection inside-out, our skin stays wrinkle-free much longer in our life. Goat cheese contains 27% more selenium than its counterpart the cow cheese.
Adding goat cheese to other foods, we are getting more Vitamin B6 (25% more than in cow cheese) and Vitamin A (47% more than in cow cheese).
Vitamin B6 is a required component in blood cell production and protein metabolism. It assists in the growth and repair of skin cells.
Vitamin A is really crucial in normalizing the appearance of the skin, especially in its pigmentation. It assists in maintaining a healthy dermis and epidermis – the top two layers of our skin.
PIN For Your Next Memorable Meal!
Just imagine having a slice of an Olive Quick Bread with your favorite soup, salad or a dip. This is one of the favorite recipes we make every Fall and winter. My Thanksgiving dinner includes a couple of different bread recipes that our guests love to use with their meal.
Another idea for this delicious quick bread recipe is to use it as an appetizer and a teaser before your grand Thanksgiving dinner arrives. Your visiting family, friends would appreciate this warm loaf of olive bread with unique additional ingredients like goat cheese and bacon in it.
Useful Kitchen Utensils for Baking
Goat Cheese Bacon and Olive Quick Bread
Dinner, lunch or breakfast could be so much more savory with an Olive Quick Bread. Add more flavor to your dinners and Holiday celebrations!
- 6 slices thick-cut bacon, cut crosswise into 1/2 inch stripes
- 1/5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp Cayenne pepper
- 1/4 tsp Kosher salt
- 4 large eggs, room temperature
- 3 tsp Dijon mustard
- 6 oz fresh goat cheese, crumbled
- 1-⅓ cups Parmigiano-Reggiano cheese, freshly grated
- ½ cups Kalamata olives, pitted, halved
- 2 scallions, thinly sliced
- 1 red Serrano chile, seeded and minced
- 2 tsp Thyme leaves, minced
Preheat the oven to 350F.
Coat a 9-inch loaf pan with cooking spray.
Line the bottom with parchment paper.
5. In a skillet, cook the bacon over moderate heat until crisp, about 8 mins.
6. Drain cooked bacon on paper towels.
In a bowl, whisk the flour with the baking powder, cayenne and salt.
In another bowl, whisk the eggs with the buttermilk, olive oil and mustard.
Make a well in the center of the dry ingredients and stir in the egg mixture until just combines.
Fold in the goat cheese, Parmigiano-Reggiano cheese, olives, bacon, scallions, chile and thyme.
12. Scrape the batter into the prepared loaf pan and smooth the surface.
14. Bake the bread until golden on top and a toothpick inserted in the center comes out clean, about 35-40 mins.
15. Let cool for 15 minutes, if desired, then run a knife around the loaf to loosen it from the pan.
Invert onto a plate and let cool completely.
17. Cut the loaf into thick slices and serve.
Personally, I love this bread when it is warm, so I don't wait for it to cool down a lot.
The bread can be wrapped well in plastic wrap and refrigerated for 1 week.