This no-yeast, no-knead 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. You might also like this quick and easy sun dried tomato soda bread.
This savoury spinach bread is a fantastic way to add more vegetables into your diet. It’s also a great way of adding colour to your savoury bakes. Apart from the spinach, which needs a little preparation, all the other ingredients are simply whisked and stirred together so this bread comes together very quickly.
Spinach bread ingredients
I used a generous amount of fresh spinach which only needs to be chopped roughly and then briefly blitzed to a finer consistency before being stirred into the batter. It is important to use fresh rather than frozen spinach in this recipe as you are likely to get different results using frozen.
I used buttermilk which is my go-to ingredient when it comes to creating light and fluffy textures in bakes and pancakes (see for instance healthy blueberry pancakes with buttermilk). It worked really well in this marzipan cake recipe as well as moist chocolate banana cake. And it works equally well in this spinach bread recipe.
Why this recipe works
- It’s nutritious and low in fat.
- It takes minutes to put together.
- This recipe is an easy and delicious way to make the whole family eat more veggies.
- It’s perfect for breakfast/brunch, lunch with soup or stew, or as a snack
Step-by-step recipe instructions
1.Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm (9 inch) loaf pan with parchment paper and set aside.
Roughly chop the spinach and place in the food processor.
2. Pulse until finely chopped but not pureed.
3. In a large bowl combine the flour, baking powder, soda, salt and onion granules and stir thoroughly using a whisk.
4. In another large bowl whisk together the eggs, oil and buttermilk until smooth.
5. Add most of the grated cheese (leave some for sprinkling on top) and spinach and stir until thoroughly mixed.
6. Combine the dry and wet mixtures and stir only until the dry ingredients are no longer visible. The batter will be thick.
7. 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.
8. Remove from the oven and set aside for 10 minutes then lift out of the pan with the paper and place on a rack.
Expert tips and FAQs
- 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.
You might also like
- Easy Whole Wheat Breadsticks with Cheese
- Beetroot Bread with Walnuts
- Whole Wheat Banana Bread with Sea Salt
- Cauliflower Muffins with Cheese, Kefir & Chives
Check out also this collection of healthy breakfast recipes as well as easy tips for eating more veggies for breakfast.
Keep in touch!
If you make this quick bread with spinach I'd love to know how it turned out for you. What toppings did you use? Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Fresh Spinach Quick Bread with Buttermilk
Equipment
- Food processor
- 23 cm (9 inch) loaf pan
Ingredients
- 120 g fresh spinach roughly chopped
- 170 ml buttermilk
- 50 ml vegetable oil
- 3 large eggs room temperature
- 70 g mature cheddar coarsely grated
- 240 g flour
- 2 tsp baking powder
- ⅓ tsp bicarbonate of soda
- ½ tsp onion granules and fine sea salt each
Instructions
- Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm (9 inch) 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.
- 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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Leave a Reply