Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.

Jean Patterson
Recipe by Cooking Light January 2009

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Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

133 calories; fat 4.6g; saturated fat 1.8g; mono fat 2.2g; poly fat 0.4g; protein 3.8g; carbohydrates 18.8g; fiber 0.8g; cholesterol 6.7mg; iron 1mg; sodium 302mg; calcium 39mg.
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