Olive, Oat, and Whole-Wheat Bread

This savory whole grain quick bread is studded with walnuts and olives, making it great for vegetable or meat sandwiches.

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Olive, Oat, and Whole-Wheat Bread

Yield: 1 loaf Prep 26 mins Cool 1 hr Bake 350°F1 hr 10 mins Start to Finish 2 hrs 36 mins


  • Vegetable cooking spray
  • 2 cups  all-purpose flour
  • 3/4 cup  whole-wheat flour
  • 1 teaspoon  cream of tartar
  • 1 teaspoon  baking soda
  • 1 teaspoon  baking powder
  • 3/4 teaspoon  salt
  • 1 cup  plus 2 tablespoons walnuts, toasted and chopped
  • 1/2 cup  steel-cut oats
  • 1/2 cup  oat bran
  • 1 1/4 cups  low-fat (1 percent) milk
  • 1 cup  plain low-fat yogurt
  • 1/2 cup  plus 1 tablespoon pitted kalamata olives, chopped


1. Heat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line bottom with parchment paper, allowing it to extend over two sides. In a large bowl, whisk together flours, cream of tartar, baking soda, baking powder and salt. Stir in 1 cup nuts, the oats and oat bran.

2. In another bowl, whisk together milk and yogurt; add 1/2 cup olives. Stir into flour mixture until just combined. Spoon into prepared pan and smooth top. Sprinkle with remaining 1 tablespoon olives and 2 tablespoons nuts. Bake until golden and pulling away from sides of pan, about 1 hour 10 minutes. Holding ends of paper, immediately lift loaf out of pan and transfer to a wire rack. Let cool completely, about 1 hour. Peel off paper and cut into 1/2 inch slices.

Nutrition Facts

  • cal.(kcal)210,
  • Fat, total(g)10,
  • chol.(mg)2,
  • sat. fat(g)1,
  • carb.(g)26,
  • fiber(g)3,
  • pro.(g)6,
  • sodium(mg)283,
  • Percent Daily Values are based on a 2,000 calorie diet
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