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!
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Olive Ham and Cheese Loaf
- 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.
- 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.