2 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Coleman’s Mustard
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 1/4 cups shredded cheddar cheese (about 3 1/2 ounces)
1 1/4 cups small dice cooked ham (about 7 ounces)
1/3 cup small dice Black olives (about 1 1/4 ounces)
2 large eggs
3/4 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
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.
Whisk the flour, baking powder, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up. Add the cheese, ham, and olives and toss in the flour mixture until the pieces are separated and evenly coated; set aside.
Place the eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to over mix (a few streaks of flour are OK). The batter will be very thick.
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