Kalamata Olive Bread with Oregano

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 9 ounces all-purpose flour (about 2 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk
• 2 tablespoons butter, melted
• 2 large egg whites
• 1/4 cup pitted kalamata olives, chopped
• 1 tablespoon chopped fresh oregano
• Cooking spray

Preparation

1. 1. Preheat oven to 350°.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
4. 4. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.