Olive Oil Loaf with Herbs de Provence

A savory, quick bread recipe – this easy loaf is versatile and delicious. A hint of herb flavor and a rich crumb make this loaf great for snacking, bread baskets, and even as a hostess gift!

  • Easy
  • 60 mins
  • 12 servings
Finished product of the olive oil bread
Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread Finished product of the olive oil bread
Ingredients
  • ¾ cup extra virgin olive oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup, plus 2 tablespoons all-purpose flour
  • 2 tablespoons Rodelle Herbs de Provence
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup heavy cream
Uses
Occasions
Directions
  1. Preheat oven to 350 degree F.
  2. Spray a 2 ¾ - 10-inch loaf pan. Line bottom with parchment paper; spray oil on top of paper and sides of pan.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil, sugar, and eggs.
  4. Mix on low speed until blended, then increase to medium speed. Mix until light in color and sugar has dissolved, about 3 minutes.
  5. In a separate bowl, whisk together the flour, Herbs de Provence, baking soda, baking powder, and salt.
  6. On medium-low speed, alternatively add the flour mixture and cream in three additions.
  7. Mix until well blended.
  8. Pour the batter into the prepared pan. Bake on the middle rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool to warm before removing loaf from pan if you prefer to serve warm, otherwise, cool to touch, before removing, then cool completely on rack.