Mixed-Olive Quick Bread

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
4 large eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

In a large bowl, combine flour, baking powder, and salt. In a medium bowl, lightly beat together eggs and milk. Pour milk mixture and melted butter into dry ingredients and stir until just combined.

[For olive bread:]

1/2 cup each, plus 1 tablespoon each, pitted and chopped kalamata and picholine olives
1-1/2 teaspoons fresh thyme
1 teaspoon ground cumin

Preheat oven to 350 degrees F. Combine Basic Quick-Bread Dough and 1/2 cup each kalamata and picholine olives, thyme, and cumin. Transfer to a nonstick 9-by-5-inch loaf pan. Sprinkle remaining 2 tablespoons olives over top.

Bake until a skewer tests clean when inserted into the center, 45 minutes. Remove loaf from pan and let cool on a wire rack.

Makes 1 loaf.

From Country Living magazine, Dec./Jan. 2011, p. 127-28.