This bread is packed full of savory flavors and makes for a satisfying breakfast. Serve warm, or slice and toast as a great foundation for a fried egg.
Preheat the oven to 350°F. Grease a 9-inch loaf pan with cooking spray and line with parchment paper. Set aside.
In a small saucepan set over medium heat, cook the ham until crispy, about 5-6 minutes. Pour the ham onto a plate lined with paper towels. Set aside to cool.
In a bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, chili powder, cumin and salt. Mix on low speed to combine.
In a small bowl add the eggs, milk and melted butter. Whisk to combine. Add the wet ingredients to the dry and mix on low speed until just combined.
Remove the bowl from the stand mixer. Fold in the reserved ham, chiles, olives, bell pepper, cheese and cilantro.
Spoon the batter into the prepared loaf pan, making a smooth surface.
Bake the loaf for 45-50 minutes, or until the bread is golden on top and a knife inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then remove it, and place on a baking rack to cool completely before serving.