Olive Nut Bread

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1 cup sliced, pimiento-stuffed green olives
1 cup broken walnuts, toasted
2 tablespoons chopped pimiento

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Sift together flour, sugar, baking powder and salt.

In a separate bowl, beat the milk and egg together. Add to dry ingredients, stirring just until blended. Do not beat.

Mix in olives, walnuts and pimiento.

Spoon into prepared pan and bake at 350 degrees F for 55 to 60 minutes.

Cool in pan five minutes, then remove from pan and cool completely on wire rack. Wrap loaf in foil.

This bread will slice better the day after it is made.