Savory Gruyere-Olive Bread

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  • Olive oil, for greasing pan

  • 210

    grams all-purpose flour (1 3/4 cups)

  • 2

    teaspoons baking powder

  • ¼

    teaspoon fine sea salt

  • ¼

    teaspoon black pepper

  • ¾

    cup mayonnaise

  • 1

    large egg

  • cup milk

  • 4

    ounces Gruyere cheese, grated (1 cup)

  • 3

    tablespoons pitted, chopped kalamata olives

  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      323 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 48 milligrams cholesterol; 424 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
  3. Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.
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