This olive and feta quick bread has a tender crumb, briny pockets, and no yeast-rise wait. Careful draining prevents a gummy center.
Savory Olive Feta Quick Bread
- Prep: 15 minutes
- Bake: 45 to 52 minutes
Spread the batter evenly in the parchment-lined pan. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 1/3 cup olive oil
- 1/2 cup pitted Kalamata olives, rinsed and chopped
- 3/4 cup crumbled feta
- 2 tablespoons chopped parsley
Feta and olives supply salt, so additional salt is unnecessary. Taste cannot reliably correct an over-salted batter after baking.
How to Make Olive Feta Bread
- Prepare: Heat the oven to 350°F. Grease the pan and line the long sides with parchment.
- Dry: Rinse olives briefly, drain, and blot thoroughly. Crumble large feta pieces to 1/2 inch.
- Whisk: Combine flour, baking powder, oregano, and pepper in a large bowl.
- Mix wet: Whisk eggs, yogurt, and oil in a separate bowl until smooth.
- Fold: Add wet to dry and fold eight times. Add olives, feta, and parsley; fold just until combined.
Keep visible olive and feta pieces while folding gently. - Bake: Transfer to the pan and bake 45 to 52 minutes. A tester should show moist crumbs but no wet batter.
- Cool: Rest 10 minutes in the pan, then cool on a rack for 45 minutes.
Success Checklist
- Olives are pitted and blotted.
- Feta pieces remain visible.
- Batter is not beaten smooth.
- Top is deeply golden.
- The loaf cools before slicing.
Try our easy zucchini bread, serve it with lentil walnut salad, or add cottage cheese tzatziki.
Allergens and Storage
This loaf contains wheat, milk, and eggs, all major FDA allergens. Check feta, yogurt, olives, and cooking-spray labels for additional allergen statements.
Because the loaf contains moist cheese, follow USDA storage guidance and refrigerate it within 2 hours. Store at 40°F or below and use a clean knife for every serving.
- Refrigerate airtight up to 4 days.
- Freeze slices up to 2 months.
- Thaw in the refrigerator.
- Warm at 325°F for 8 minutes.
Control Moisture and Salt
Wet olives create streaks around the crumb and can leave the center gummy. Rinsing removes surface brine, but blotting is what controls added moisture.
Feta varies widely in saltiness. Do not compensate by adding table salt to the batter; the finished loaf develops more balanced flavor after cooling.
- Drain yogurt liquid before measuring.
- Keep feta pieces about 1/2 inch.
- Use a level baking-powder measure.
- Slice only with a serrated knife.
Serving Ideas
- Serve beside lentil soup.
- Add cucumber and tomato.
- Toast lightly for breakfast.
- Cut cubes for a chilled lunch.
A loaf with visible cheese pockets slices most neatly when fully cool. Wipe the knife between cuts if softened feta begins collecting on the blade.
Frequently Asked Questions
Can I use green olives?
Yes. Choose pitted olives, rinse them, and blot before measuring to control brine.
Why did the feta disappear?
Very small crumbles blend into the batter. Keep pieces near 1/2 inch and fold gently.