Name: Spinach Feta Bread
Prep time: 10 min
Cook time: PT-485714H17M10S
Total time: 1 h 10 min
Cuisine: Mediterranean-Inspired
Ingredients: All-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup crumbled feta cheese; 1 cup frozen chopped spinach (no need to thaw); ⅓ cup canola oil; ½ cup buttermilk; 2 large eggs

Why You’ll Love This Recipe

I appreciate how this recipe brings together simple ingredients to create a flavorful and satisfying bread. The combination of spinach and feta offers a delightful contrast, and the quick preparation makes it accessible even on busy days. Whether I’m serving it alongside a hearty soup or enjoying a slice on its own, this bread never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Black pepper
Crumbled feta cheese
Frozen chopped spinach (no need to thaw)
Canola oil
Buttermilk
Large eggs

Directions

Preheat the oven to 350°F (175°C). Line an 8.5″ x 4.5″ loaf pan with parchment paper, leaving the edges hanging over the sides. Lightly spray with non-stick spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Add in the crumbled feta and frozen spinach, stirring to combine.
In a separate medium mixing bowl, whisk together the canola oil, buttermilk, and eggs until well combined.
Pour the wet mixture into the dry ingredients and stir until fully combined, ensuring there are no dry spots.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes on a wire rack. Then, use the parchment paper to lift the loaf out of the pan and let it cool completely before slicing.

Servings and Timing

This recipe yields approximately 8–10 slices. Preparation time is about 10 minutes, with a baking time of 50–60 minutes, totaling around 1 hour and 10 minutes.

Variations

Herb Infusion: I sometimes add dried herbs like oregano, parsley, or dill to enhance the flavor profile.
Additional Mix-ins: For a twist, I incorporate sun-dried tomatoes or chopped olives into the batter.
Cheese Variations: While feta is classic, I occasionally mix in shredded mozzarella or cheddar for a different taste and texture.

Storage/Reheating

I store any leftover bread in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for a few seconds or toast them for a crispier texture. For longer storage, I wrap individual slices in plastic wrap and place them in a freezer bag, freezing for up to 2 months. To thaw, I leave them in the refrigerator overnight or reheat directly from frozen.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I can use fresh spinach. I sauté it until wilted, let it cool, and then chop it before adding to the batter.

What can I substitute for buttermilk?

If I don’t have buttermilk, I make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes before using.

Can I make this bread gluten-free?

I can try using a gluten-free all-purpose flour blend, but I ensure it contains a binding agent like xanthan gum for the best results.

Is it necessary to thaw the frozen spinach?

No, I add the frozen spinach directly to the batter without thawing, breaking apart any large clumps.

Can I bake this in a different pan?

Yes, I can use a muffin tin to make individual servings. I adjust the baking time to 20–25 minutes, checking for doneness with a toothpick.

Conclusion

Spinach Feta Bread is a delightful and versatile addition to my baking repertoire. Its savory flavor, combined with the ease of preparation, makes it a go-to recipe for various occasions. Whether I’m serving it at a brunch, alongside a meal, or enjoying a slice as a snack, this bread consistently delivers satisfaction.