Savory typically isn’t my favorite kind of bread.  I’m more of a sweet bread fan…Banana, strawberry, chocolate, anything like that. But the day I made this, I was craving something like a biscuit!

I thought savory oats is a thing, why not a savory bread?

Being gluten and dairy free does make me more creative in the kitchen and it hasn’t necessarily been a bad thing! I think having leftover veggies in the fridge helped culminate this bread too.  Let’s be honest, we all have veggies that didn’t make the cut on any given week, so why not use them up?

The olives and Italian seasoning were after thoughts but really pulled this bread together.  I wanted something to make this bread special and those two additions did the trick!

Your kitchen is going to smell incredible as this delicious bread's aroma lofts through your house . Definitely gives off, slayed all day making fresh bread vibes! No one needs to know it’s a “quick bread”. 

The key is eating this bread while it’s still slightly warm. Let your butter softly melt (I highly recommend Miyoko's butter, if you are dairy free.) Or you can also enjoy it with your favorite cream cheese. Either one will work!

If you end up having leftovers, this savory gluten free bread is great the next day reheated in the toaster! It would be great with some scrambled eggs or with breakfast sausage too. I’m getting hungry just thinking about all the options!

Let me know how you eat yours, in the comments below.

Many Hugs,

Cathleen