Olive Nut Bread and Time to Play

One of the marvelous aspects of blogging communally is that you get to cook and bake dishes that you would probably not have thought of.  One of my favorite bloggers had some talk about this game, I’m going on a picnic and I am bringing…….. It was at Barbara’s, Moveable Feasts where I read about this and thought to myself that  this sounded  like fun. I went over to another favorite, Louise at Months’ of Edible Creations.  Louise began our journey of picnic fun and we thank her.  I know, she was almost out of letters and may be out now but take a peek, if you are interested in one of them.  

If you do not have a letter, follow Louise and the picnic participants to see what great food is going to be displayed. 

I made olive nut bread.  I have never given a though to making olive bread before but my letter is O so olive bread it is.  I was inspired by a lady who inspires me, at least weekly, Mary from One Perfect Bite has marvelous recipes but more than that, she is the image of a lady, one who welcomes you with a smile and really cares about each of us.  We all respect and care about her and when I use the word, all, unless you do not know her, I am sure you agree with me.  So, go and meet her, if you have not done so, already. 

You’re going on a picnic and you’re bringing… like some of us played when we were a bit younger or a lot younger. 

 

 A- Almond Joy Pie

B- Baked Beans

C- Chocolate Picnic Cake

D- Dutch Funnel Cake

E- Easy Blender Chicken Pie

F- Five Bean Salad

G- Granola Bars

H- Herb and Cheese Pasta Salad

I- Incredibly Fruity Raspberry Cakes

J- Jeweled Picnic Bars

K- Kaltschale (Cold Fruit Soup)

L- Long Island Lemonade Cocktail

M- Mushroom Tart

N- Nut Roast

O- Olive Nut Bread

Olive Nut Bread

 Ingredients:

2-1/4 cups sifted flour 

1/8 cup sugar 

1/2 teaspoon salt 

3 teaspoons baking powder 

1/2 cup chopped pimento stuffed olives (I sliced them.) 

3/4 cup milk 

2 eggs 

2 tablespoons olive oil 

Red and orange peppers marinated in a dressing of choice  (I had these left over from a salad with cabbage.  I picked out the cabbage and just used the peppers.  Made it pretty and tasty.) 

Method:

Preheat oven 375 degrees F.

Grease 9-inch by 5-inch bread loaf pan.

In large bowl, mix flour, sugar, and baking powder.  

Stir in chopped olives. 

In separate bowl, beat together milk, egg, and butter. 

Add wet ingredients to dry and stir until flour is just moistened.  

Scrape batter into loaf pan and bake for about 60 minutes or until done. 

Remove from heat and let bread sit on pan for about 10 minutes. Turn out and let cool on rack until dinner is ready. 

Eat and enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Linked to Wanderfood Wednesdays

Linked to What’s On the Menu Wednesdays?and to the Ultimate Recipe Swap.Linked to Foodie Friday at Gollums. 

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