Whole Wheat Quick Bread with Olives and Feta
I swooned over this delicious Whole Wheat Quick Bread with Olives and Feta and this is fun to make as a treat!
You may be wondering why I’m making bread during the hottest part of the summer, but actually I made this Whole Wheat Quick Bread with Olives and Feta several weeks ago and used my toaster oven to bake it without heating up the house. And who doesn’t love savory quick bread recipes like this one, where all you do is mix the ingredients together and bake, and less than an hour later you have delicious hot bread to enjoy.
This bread was so flavorful it didn’t even need anything on it, and it was a good thing I sent most of it home with a visitor or I would have eaten far too much of it after it came out of the oven.
Some of the distinctive flavoring in the bread comes from Za’atar Spice Mix (affiliate link), a blend of spices that usually has sumac, thyme, and sesame seeds. But even if you don’t have Za’atar, this bread will be loaded with flavor from the olives, Feta, and sliced green onions. I adapted this bread from a recipe I found online but ended up making several changes for my version. I used a blend of Whole Wheat Flour (affiliate link) and White Whole Wheat Flour (affiliate link), used buttermilk instead of milk, and added thinly sliced green onions. Next time I might chop the olives and onions a little smaller, but this was one of the most interesting quick breads I’ve ever made and I’d definitely make this again.
How to Make Whole Wheat Quick Bread with Olives and Feta:
(Scroll down for complete recipe with nutritional information.)
- Here’s a picture of the Za’atar Spice Mix (affiliate link) which adds great flavor if you have it.
- Cut up the olives and green onions, and crumble the feta.
- Mix together the whole wheat flour, white whole wheat flour, baking powder, salt, and Za’atar (if using).
- In a larger bowl, whisk together the eggs, buttermilk, and olive oil.
- Mix the dry ingredients gently into the wet ingredients, just stirring enough so ingredients are barely moistened.
- Then fold in the feta, olives, and green onions. (The batter will be heavy and somewhat dry.)
- Put batter into a loaf pan that you’ve sprayed with olive oil or non-stick spray and sprinkle a little more Za’atar on top.
- Bake 40-45 minutes, or until the bread is cooked through and starting to brown on top. (I’d test with a toothpick, which should come out dry when the bread is done.)
- Let the bread cool 10-15 minutes on a wire rack, then cut and enjoy!
More Tasty Ideas with Za’atar:
- 1 1/4 cup whole wheat flour
- 1 1/4 cup white whole wheat flour (see notes)
- 3 T Za’atar, plus more for sprinkling on top (optional)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs, beaten
- 1 cup buttermilk
- 2 T olive oil
- 1 1/2 cup crumbled Feta cheese (not packed down)
- 1/2 cup sliced black olives
- 1/4 cup thinly sliced green onions
- Preheat the oven or toaster oven to 350F/180C.
- In a medium-sized bowl mix together the whole wheat flour, white whole wheat flour, Za’atar (if using), baking powder, and salt.
- In a larger bowl mix together the beaten eggs, buttermilk, and oil.
- Mix the dry ingredients into the wet ingredients, just stirring enough that the ingredients are barely moistened. (Don’t over-mix.)
- Then gently fold in the olives, green onions, and Feta.
- Transfer the batter to the loaf pan and sprinkle a little more Za’atar over the top.
- Bake 40-45 minutes, or until bread is cooked through and lightly browned on top. (You can use a toothpick to see if the bread is done; the toothpick should come out dry when it’s cooked through.)
- Gently remove the hot bread from the loaf pan and let it cool on a wire rack for 10 or 15 minutes, then slice and enjoy.
- This kept well for one night in the refrigerator, but it’s best freshly made.
- I don’t think it would stay good much longer than one day, so be sure to share if you can’t eat it all right away!
Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 487mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
This whole wheat quickbread would be approved for phase 2 or 3 of the original South Beach Diet and it’s suitable for most low-glycemic diet plans. This is too high in carbs for a low-carb diet.
Find More Recipes Like This One:
Use Bread Recipes to find more like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.