Bread with Savory Ham and Gruyère

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  • Butter, unsalted & softened (Used to brush the pan)
  • 1 ¾cups flour (unbleached all-purpose)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 large eggs
  • ⅓ cup milk
  • ⅓ cup olive oil
  • 6 ounces baked ham, cut into ¼ inch dice (about 1 ¼ cups)
  • 6 ounces Gruyère, either coarsely grated (roughly 1 ½ cups) or half grated, half cut into ¼ inch dice

Nutritional Information

      • Nutritional analysis per serving (20 servings)

        134 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 42 milligrams cholesterol; 206 milligrams sodium

The information shown is estimate based on available ingredients and preparation. This should not be used in place of a professional nutritionist’s advice.


  1. Center a rack in the oven, heat to 350 degrees. If opting to make mini muffins, instead line up 2 racks in the upper third and heat to 425. Brush with butter a loaf pan generously, or four 12 portion mini muffin pans.
  2. Whisk flour, baking powder, salt & pepper in a large bowl.
  3. Using a medium bowl, lightly whisk the eggs, then add & whisk the olive oil and milk.
  4. Use a rubber spatula to fold the wet ingredients into the dry until just mixed. Next fold in the ham & cheese.
  5. Either scrape the batter into a loaf pan and smooth the top, or use a finger to push a tablespoon of batter into each of the muffin cups.
  6. If baking a loaf, bake until golden. Done when a toothpick inserted in the center pulls out with few crumbs attached (approx. 40-50 min). If baking muffins, bake until golden (approx. 15 min), making sure to switch pans between the racks halfway through.
  7. Transfer to a rack to cool in pan for approx.. 5 min. Run a knife around the edge to aid in its release. Turn the loaf out onto the rack – allow to cool & firm for 30 minutes before slicing. Use a serrated knife to cut into 3/8 in slices, then halves or quarters as desired. The muffins can be served either warm or at room temperature.