Preparation time: 30 minutes of work, 50 minutes to bake, and time to cool
Yield: 1 medium-sized loaf

A little butter or oil for the pan
4 tablespoons butter
1/2 cup finely minced onion
1/2 cup finely minced walnuts
1/2 cup finely minced pecans or almonds
1 1/2 cups unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 1/2 cups buttermilk
2 large eggs
1/2 cup chopped pitted black or Greek olives
  1. Preheat the oven to 350°F.
  2. Melt the butter in a medium-sized skillet. Add the onion and sauté over medium heat for about 5 minutes, or until the onion softens. Add the nuts and sauté for about 5 minutes longer, or until the nuts are lightly browned. Remove from heat.
  3. Sift together the flours, baking powder, soda, and salt into a large bowl. Stir in the suagr and make a well in the center.
  4. Combine the buttermilk or yogurt and the eggs in a seaprate bowl. Beat until frothy, and pour into the well in the dry ingredients. Add the olives, onion, and nuts, and stir until completely blended.
  5. Spread into the prepared pan, and bake for about 50 minutes, or until a knife inserted all the way into the center comes out clean. Cool in the pan for about 10 minutes, and rap sharply and remove. Allow to cool on a rack for about 30 minutes longer. Don't try to slice it any sooner, or it will seriously crumble.
  6. Serve plain or lightly toasted, with butter or cream cheese.
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