French Ham and Cheese Quick Bread

Health score
5%
French Ham and Cheese Quick Bread
105 min.
8
343kcal

Suggestions


Indulge in the delightful flavors of France with this French Ham and Cheese Quick Bread, a perfect addition to your morning meal or brunch spread. This savory bread combines the rich, nutty taste of Gruyère cheese with the hearty goodness of small-dice cooked ham and the briny touch of Niçoise olives, creating a symphony of flavors that will tantalize your taste buds. Whether you're hosting a weekend gathering or simply treating yourself to a special breakfast, this quick bread is sure to impress.

What makes this recipe truly special is its simplicity and speed. In just 105 minutes, you can whip up a loaf that serves eight, making it an ideal choice for family breakfasts or casual get-togethers with friends. The combination of baking powder and baking soda ensures a light and fluffy texture, while the melted butter and whole milk add richness that elevates every bite.

As the bread bakes, your kitchen will be filled with an irresistible aroma that beckons everyone to the table. Serve it warm, sliced, and perhaps with a dollop of butter or a side of fresh fruit for a complete meal. This French Ham and Cheese Quick Bread is not just a recipe; it's an experience that brings the warmth of home and the charm of French cuisine right to your kitchen. Get ready to savor every delicious moment!

Ingredients

  • 2.3 teaspoons double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 teaspoon pepper black freshly ground
  • large eggs 
  • 2.5 cups flour all-purpose
  • 3.5 ounces gruyere cheese shredded
  • ounces ham cooked
  • 1.3 ounces olives pitted
  • 0.5 teaspoon salt fine
  • tablespoons butter unsalted melted plus more for coating the pan ()
  • 0.8 cup milk whole

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • loaf pan
  • toothpicks
  • spatula

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside.
  2. Whisk the flour, baking powder, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up.
  3. Add the cheese, ham, and olives and toss in the flour mixture until the pieces are separated and evenly coated; set aside.
  4. Place the eggs, milk, and melted butter in a medium bowl and whisk until smooth.
  5. Add this egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK; the batter will be very thick).Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top.
  6. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 40 to 45 minutes.
  7. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack.
  8. Let it cool for at least 30 minutes more before slicing.

Nutrition Facts

Calories343kcal
Protein18.28%
Fat44.59%
Carbs37.13%

Properties

Glycemic Index
29.63
Glycemic Load
22.26
Inflammation Score
-5
Nutrition Score
12.097826185434%

Flavonoids

Luteolin
0.02mg

Nutrients percent of daily need

Calories:342.66kcal
17.13%
Fat:16.83g
25.89%
Saturated Fat:8.39g
52.45%
Carbohydrates:31.54g
10.51%
Net Carbohydrates:30.32g
11.02%
Sugar:1.33g
1.47%
Cholesterol:93.32mg
31.11%
Sodium:778.9mg
33.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.52g
31.04%
Selenium:25.06µg
35.8%
Vitamin B1:0.48mg
32.15%
Phosphorus:244.77mg
24.48%
Calcium:238.46mg
23.85%
Vitamin B2:0.37mg
21.99%
Folate:79.7µg
19.92%
Vitamin B3:3.47mg
17.37%
Manganese:0.29mg
14.26%
Iron:2.42mg
13.46%
Zinc:1.6mg
10.65%
Vitamin B12:0.6µg
10.06%
Vitamin A:414.82IU
8.3%
Vitamin B6:0.16mg
7.92%
Vitamin B5:0.64mg
6.41%
Magnesium:23.06mg
5.76%
Vitamin D:0.85µg
5.7%
Potassium:178.98mg
5.11%
Copper:0.1mg
4.88%
Fiber:1.22g
4.88%
Vitamin E:0.62mg
4.15%
Vitamin K:1.21µg
1.15%
Source:Chow
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