Disclosure: This post was written in partnership with Stonyfield and King Arthur Flour.
I love holiday baking. The delicious smells, the heat from the oven, the kids’ battle to see who can lick cookie batter off the mixing spoons. Baking = love in my book, and the folks at Stonyfield and King Arthur Flour know that well, which is why they invited me, as a member of the Stonyfield Blogger Program, to share a favorite holiday baked creation, using their products.
During the holiday season, I typically make a few family favorites, all of which are heavy on the cinnamon and sugar, but this year I wanted to branch out. I was interested in adding new flavors to my baking repertoire, so I turned to my cookbooks for inspiration. I tried (and quickly fell in love with) a recipe for Savory Cheese-Plate Quick Bread, which can be found in Food Gift Love: More than 100 Recipes to Make, Wrap, and Share by Maggie Battista.
I went to college with Maggie, and I am a big fan of her talent (check out her blog, Eat Boutique). Last year, when I heard she had a cookbook coming out, I purchased several copies as holiday gifts for family members (and a copy for me, too, of course!). The cookbook is gorgeous and easy to use, a pre-requisite for it to stay on my kitchen shelf. Maggie’s approach is to provide recipes for items you can make as gifts for the special people in your life. Alas, in my house, baked items never last long enough to give as gifts, but I love the inspiration of this cookbook.
To make the Savory Cheese-Plate Quick Bread, I used Stonyfield Organic Yogurt and King Arthur Organic Flour, both of which were provided to me by the companies for this post. All of the other ingredients are likely in your pantry already, and putting them together for this Savory Bread is indeed quick. Plus, your kitchen will smell fabulous while the bread is baking; olive oil seemed to shimmer through the air as I waited for the bread to be ready. And, the bread is delicious: a perfect mix of flavors and textures. I’m adding it to my list to have on hand Christmas morning.
Savory Cheese-Plate Quick Bread
Adapted From Food Gift Love: More than 100 Recipes to Make, Wrap, and Share by Maggie Battista
Makes: 1 Loaf
1/2 cup extra-virgin olive oil, plus more for the pan
1 cup King Arthur Organic All-Purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme leaves, fresh or dried
1 (6-ounce) goat cheese log, cut into 1/2 inch pieces
1/2 cup roughly chopped pistachios*
1/2 cup roughly chopped dried apricots**
2 large eggs
1/2 cup full-fat or low-fat Stonyfield yogurt (Greek is recommended)
1 tablespoon light or dark honey
- Place the oven rack in the middle position. Preheat the oven to 350 degrees F. Grease and flour a bread pan (10×5 is recommended, though a little bigger or smaller can work, too).
- In a large bowl, add the flour, baking powder, baking soda, salt, pepper, and thyme, and whisk to combine. Add the goat cheese, pistachios, and apricots. Toss gently with a rubber spatula to coat.
- In another large bowl, add the eggs, olive oil, yogurt, and honey. Whisk vigorously to blend well. The yogurt may separate from the eggs and oil, but if you whisk it well vigorously, it will blend to form a beautiful pale yellow color.
- Add the wet ingredients to the dry ingredients, and fold gently with a rubber spatula just to combine and until most of the flour streaks have disappeared into the batter. Pour into the prepared bread pan.
- Bake 40 minutes or until the bread becomes golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan 10 minutes. Remove to a cooling rack to cool completely.
- Store in an airtight container in the fridge up to one week. Bring to room temperature before serving.
*Pistachios are a big favorite in my house, so they are rarely available for baking. I substituted them with a mixture of almonds and walnuts.
**I’m not a fan of apricots so I omitted them.