Savory Quick Bread with Ham, Gruyère and Olives

Ingredients

• 1.75 cup all-purpose flour (plus more for dusting the pan)
• 1 tbsp baking powder
• 0.5 tsp kosher salt
• 0.5 tsp black pepper (freshly ground)
• 3 eggs (large, room temperature)
• 0.5 cup buttermilk (room temperature)
• 8 tbsp unsalted butter (melted and cooled)
• 4 oz Gruyère cheese (shredded (about 1 cup))
• 4 oz cooked ham (diced into 1/4-inch pieces)
• 0.5 cup pitted green olives (such as Castelvetrano, chopped)

Steps

1. 1

   Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with butter and dust with flour, tapping out the excess.

2. 2

   In a medium bowl, whisk together the flour, baking powder, salt, and pepper until well combined.

3. 3

   In a large bowl, whisk the room-temperature eggs until lightly foamy. Whisk in the room-temperature buttermilk and the melted, cooled butter until smooth and emulsified.

4. 4

   Add the flour mixture to the wet ingredients and fold with a spatula until just combined; do not overmix.

5. 5

   Gently fold in the shredded Gruyère, diced ham, and chopped olives until evenly distributed.

6. 6

   Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

7. 7

   Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

8. 8

   Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely before slicing.

Notes

Ensure the buttermilk and eggs are at room temperature to prevent the melted butter from clumping. Leftovers can be refreshed in a 300°F oven for 10 to 15 minutes.

Nutrition per serving

• bread
• savory
• brunch
• picnic
• baked
• ham
• cheese