Whenever you are baking something, the first thing you have to do is preheat the oven. It has to be ready and hot when you finish with all the preparation steps. Also, have your pan greased and ready for the batter.
In a medium-sized bowl, using a whisk, mix the dry ingredients. This step ensures the even distribution of salt, spices, and baking powder for a homogenous product.
Adding the butter is a crucial step. It has to be cold if you want a flaky textured quick bread. When cold butter melts inside the batter in the oven, it produces vapor and that makes tiny air pockets that make it fluffy and flaky. Cut it in small dice and use a fork or two knives to “cut” it into the flour. If you are using a fork, press the butter dice against the bowl and mix it with the flour until it resembles sand or breadcrumbs to ensure it is well distributed in the mixture.
The mixture is now ready for the addition of the shredded cheese and green onions. I always recommend shredding your own cheese. As I said, pre-shredded cheese has a lot of fillers you don’t need or want in your bread. Just mix in the cheese and green onions using a wooden spoon or spatula
In a separate bowl, beat the eggs, milk, and sugar together until well blended. All liquid ingredients have to be well mixed also, to accomplish a homogenous bread. Add the liquids to the flour/cheese mixture and mix with a wooden spoon or spatula just until all ingredients are moist but not overmixed. You want an airy flaky bread. If you overmix, the bread will come out dense and hard. You will destroy all the air bubbles you need for soft bread.
Add the olives and just fold them in gently. Do not overmix.
Pour the batter into the greased loaf pan and bake for 50 minutes or until you stick in a toothpick and it comes out clean. The bread should be slightly brown on top.