Olive & Gruyere Quick Bread

Some breads are a true labor of love – the kneading, the waiting all day with the rising and the whatnot – others – just as their name suggests, make quick work of it. Simply join the ingredients together, throw it in a loaf pan and you’re good to go. And although they take much less time, I’d like to think they’re still made with just as much love….

A note on quick breads: this is just one of many I’ll be sharing with you folks. They’re great recipes to have in your back pocket when house guests come a knocking or a rainy Sunday leaves you craving something homemade. Oh, and when you want salt… if it’s salt you’re craving-you’re going to want to make this – Gruyere AND fabulously savory kalamata olives – mmmmhmmmm. That’s some salty goodness.

Equipment: loaf pan
1 ¾ cup AP flour
2 t baking powder
¼ t salt
¼ t freshly ground pepper
¾ cup mayonnaise
1 large egg
1/3 cup whole milk
4 oz. shredded gruyere cheese
3-4 T chopped kalamata olives

Grease a loaf pan. Preheat oven to 350 degrees. Join the dry ingredients together in a bowl. In another bowl whisk together the mayo, egg and milk. Fold the dry ingredients into the wet, followed by the olives and cheese. Smooth the top (it’s going to be a thick, clumpy batter) and sprinkle with additional cheese and olives (because let’s be real, more cheese and more olives is never a bad thing).Bake for about 40 minutes or until a cake tester (or fork) comes out clean. Cool, remove from the pan, slice, enjoy!