Pistachios, black olives and olive oil give these bread flecks of colour and an enticing flavor and aroma. Tender and cake like, it goes especially well with omelets and other egg dishes.
Greek olives, by the way, are pungent and quite salty so a few go a long way. Cut the flesh form the pit with a small, sharp knife, then chop it finely. Other cured olives may be used as well.
Elements of Pistachio Olive Bread
- 1 ½ cups (7 ½ oz/235 g) all-purpose (plain) flour
- 1 tablespoon sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (6 fl oz/180 ml) milk
- ¼ cup (2 fl oz/60 ml) olive oil
- 1/3 cup (1 ½ oz/45 g) chopped pistachios
- 3 tablespoons chopped pitted Greek olives
Preheat an oven to 350˚F (180˚C). Grease and flour a medium (8 1/2 –inch/21-cm) loaf pan.
In a medium bowl stir and toss together the flour, sugar, baking powder and salt. Set aside. In a small bowl whisk together the milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended.
Spread evenly in the prepared pan. Bake until and thin wooden skewer inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
Makes 1 medium loaf
Other Content of Bread Recipe:
- Some important quick bread basics tips
- Whole Wheat Bread Recipe
- Oat Flour Bread Recipe and it’s elements
- How to Prepare Pistachio Olive Bread?
- How to Prepare Vegetable Nut Bread?
- Whole Wheat Walnut Bread Recipe
- Nine Grain Bread Recipe
- How to make a delicious Fruit Bread?
- Patsy’s Honey Nut Bread Recipe
- A Delicious Lemon Bread Recipe