Fresh Spinach Quick Bread with Buttermilk

Side view of spinach bread with slice behind on top of parchment.

Fresh Spinach Quick Bread with Buttermilk

This no-yeast spinach bread is made using fresh spinach, buttermilk for a light, fluffy texture and a moderate amount of cheese for a savoury finish. Perfect for breakfast/brunch, with soup/stew or as a snack.

Course Breakfast, Brunch, Lunch, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 220kcal

Author Monika Dabrowski

Equipment

Food processor
23 cm/9.5'' loaf pan

Ingredients

4.23 ounces fresh spinach roughly chopped
⅔ cup+2tsp buttermilk
3½ tablespoons vegetable oil
3 large eggs room temperature
½ cup mature cheddar heaped, coarsely grated
2 cups less 2tsp all-purpose/plain flour
2 teaspoons baking powder
⅓ teaspoon bicarbonate of soda
½ teaspoon onion granules and fine sea salt each

US Customary - Metric

Instructions

Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm (9.5'') loaf pan with parchment paper and set aside.
Roughly chop the spinach and place in the food processor. Pulse until finely chopped but not pureed.
In a large bowl combine the flour, baking powder, soda, salt and onion granules and stir thoroughly using a whisk.
In another large bowl whisk together the eggs, oil and buttermilk until smooth. Add most of the grated cheese (leave some for sprinkling on top) and spinach and stir until thoroughly mixed.
Combine the dry and wet mixtures and stir only until the dry ingredients are no longer visible. The batter will be thick.
Pour into the prepared pan, smooth out the top with a spatula or spoon and scatter the remaining cheese over the top. Bake in the centre of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean).
Remove from the oven and set aside for 10 minutes then lift out of the pan with the paper and place on a rack.

Notes

Ensure your spinach is dry before placing in the food processor. Pat dry using paper towel if necessary. I do not recommend using frozen spinach in this recipe.
(I used spinach in a similar way in this quinoa egg muffins recipe).
You can use either regular of reduced fat cheese.
I used onion granules for added flavour but you can also add half a teaspoonful of garlic granules especially if you want to serve this bread with soup or stew.
Do NOT overstir the batter or your bread might be a little dense.
Serving suggestions: Delicious on its own, with cottage cheese, salmon spread, smashed avocado or a drizzle of sun dried tomato pesto.
Store wrapped in paper for up to 3 days.
Freeze entire loaf or individual slices by placing them on top of a tray in a single layer and freezing for 2 hours then transferring the slices into an airtight container to freeze for up to 3 months.

Nutrition