vicki’s olive and pecan loaf

Vicki is a gluten-free baking guru, and this loaf tastes as good with or without wheat flour. Actually I might even say it’s better gluten-free!


325g (about 3 cups) plain flour

– to make gluten free, substitute gluten free flour (such as Orgran) and baking powder (such as Wards)

2 tsp baking powder

½ tsp bicarbonate of soda

½ tsp of mustard powder

Salt and pepper

70g freshly grated parmesan cheese

½ cup grated good quality tasty cheese

120g pecans, toasted and roughly chopped

80g pitted black olives, slivered

2 tsp finely chopped fresh rosemary leaves, plus extra for topping

2 tbs good quality extra virgin olive oil

2 large eggs beaten

1¼ cups (310ml) buttermilk

Glaze – 1 egg beaten, egg yolk and a little water beaten, butter or normal milk

Sea salt


1. Pre heat oven to 180 celsius.

2. Grease a large loaf pan and line with baking paper (6cm deep, 13x23cm).

3. Sift flour, baking powder, soda, mustard and 1tsp each of salt and pepper in a large bowl.

4. Add cheeses, nuts, olives and rosemary and mix well with a wooden spoon.

5. In a separate bowl/jug, whisk together the oil, eggs and buttermilk.

6. Make a well in the flour mixture, add oil mixture and stir to form a thickish batter.

7. Scrape into the loaf pan and smooth the top.

8. Brush with glaze and scatter with rosemary and sea salt.

9. Bake for 40 minutes or until a skewer comes out clean. If the loaf is browning too quickly, loosely cover with foil, dull side up.

10. Cool in the pan for 5 minutes and then cool on a rack. The loaf tastes better cooled rather than hot out of the oven.

Note:  As it has no preservatives, the bread is best refrigerated or frozen. Recommend slicing first before freezing and warm by toasting or heating in the oven.

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