Last updated on November 4th, 2018 at 02:32 pm
This Olive Ham and Cheese Loaf is packed with incredible flavors. Ham, Gruyere cheese, olives, and a touch of mint send this quick bread right over the edge. It’s almost a meal in itself!
Who doesn’t love a good quick bread? With this recipe taking only 40 minutes from start to finish, you don’t have time to not make it.
Now, when I tell you this loaf is loaded, I mean it. The best part about this is that it really is customizable. You can switch up the type of meat, olives, cheese and herbs to really make this recipe your own.
I used Kalamata olives because they are my absolute favorite. I can’t promise that I didn’t have a few as a snack while this delicious bread was baking away! That being said, you really can use any of your favorite types of olives to make this.
Can’t settle on one type? Use a medley! The sky is the limit in your own personal bakery.
Since this bread had a big salty hit from these olives and a bit from the ham, I decided to go with a lighter and nuttier type of cheese.
Gruyere gave it the cheesy goodness I was craving without loading up on too much sodium. You are free to experiment with different types of cheese that you love and are available to you. It’s your loaf, after all!
CRAVING MORE QUICK BREADS? TRY THESE RECIPES:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Olive Ham and Cheese Loaf
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup ham cubed
- 1 cup Kalamata olives chopped
- 2/3 cup Gruyere cheese shredded
- 2 tbsp mint chopped
- 4 large eggs lightly beaten
- 5 tbsp butter unsalted, melted
Instructions
- Preheat your oven to 400 degrees F and generously grease a 8.5 x 4.5 inch loaf pan with cooking spray or butter.
- Add the flour, baking powder, salt, and pepper to a large mixing bowl and combine well. Add the ham, olives, cheese, and mint to the bowl. Mix until everything is evenly coated in the flour mixture. Add the eggs, butter, and mix until well combined.
- Transfer the batter into the prepared loaf pan and smooth out the top.
- Bake the loaf for 30-35 minutes, or until the top turns golden brown. Cool on a wire rack for about 10 minutes before slicing into it.
Watch How To Make It
Notes
- We used Kalamata olives for this recipe, however you can use any type that you like best.
- Gruyere cheese can be substituted with any light Swiss cheese.
- You can use 1 cup of self rising flour in place of the flour, baking powder, and salt.
- This bread can be frozen for up to 2 months. Let it cool completely, slice it to your desired thickness, and store in an airtight freezer bag.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Vanessa says
May 3, 2019 at 8:38 amSo good!!!
Rena says
April 21, 2019 at 9:11 amThis recipe looks so good. I am always looking for ways to use leftover ham. What would you suggest this could be served with? What if I wanted it as an appetizer. How would you serve it?
Nicole Beaulieu says
April 22, 2019 at 12:36 pmThis would be great as an appetizer! You can cut thick slices, and then each slice into 4 small pieces to serve bite sizes.
Sam says
November 9, 2018 at 9:16 pmto keep it dairy free, do you think this would turn out okay coconut oil or another type of fat?
Nicole Beaulieu says
November 13, 2018 at 9:37 amFor sure!
Jane Linch says
November 6, 2018 at 3:03 pmGorgeous photos, I want to make the same exquisite dish
Joann says
November 5, 2018 at 5:29 amDo you think this would work in mini muffin pans to use as an appetizer?
Nicole Beaulieu says
November 5, 2018 at 10:25 amFor sure! You might have to cut the olives and ham into smaller pieces.
Linda says
November 3, 2018 at 9:15 amHi Jo,
This sounds so good! I would like to make this for a trip we are taking, would this need to be refrigerated?
Linda
Joanna Cismaru says
November 3, 2018 at 10:31 amNormally, because of the cheese, I would refrigerate this, but it should be fine for your trip.
Carol van der Poel says
November 2, 2018 at 9:07 pmOMG – this looks divine!!
Can’t wait to cook it this weekend.
Thank you @JoCooks, yum, yum.
Jess K says
November 2, 2018 at 5:28 pmOh em gee. YUM!! Pinned!
Raluca says
November 2, 2018 at 2:10 pmHi Jo, I am so happy I found you!
I am Romanian and I moved here when I was 13. I have lived in Chicago for 27 years but I am the proudest Romanian 🙂 🙂 and and so happy to find your recipes. I am making the stuffed peppers next week and I can not wait to tell you how they come out. I also can not wait to make the perisoare soup.
Joanna Cismaru says
November 2, 2018 at 3:45 pmHi Raluca! I’m happy you found me too! Do let me know how the stuffed peppers turn out.
P.S. I have a cousin named Raluca!