Fresh Spinach Quick Bread with Buttermilk Recipe
This Fresh Spinach Quick Bread with Buttermilk is a savory and moist loaf packed with fresh spinach and sharp mature cheddar cheese. Perfect for a snack, breakfast, or alongside soups and salads, this quick bread combines wholesome ingredients and a simple baking process to create a flavorful treat. The buttermilk adds a tangy richness while the onion granules and salt enhance the savory profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4.23 ounces (120 g) fresh spinach, roughly chopped
- ⅔ cup + 2 tsp (170 ml) buttermilk
- 3½ tablespoons (50 ml) vegetable oil
- 3 large eggs, room temperature
- ½ cup (70 g) mature cheddar, heaped, coarsely grated
- 2 cups less 2 tsp (240 g) all-purpose/plain flour
- 2 teaspoons baking powder
- ⅓ teaspoon bicarbonate of soda
- ½ teaspoon onion granules
- ½ teaspoon fine sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C, gas mark 4). Lightly grease a 23 cm (9.5 inch) loaf pan and line it with parchment paper. Set aside for easy removal after baking.
- Process spinach: Roughly chop the fresh spinach and place it in a food processor. Pulse until finely chopped but not pureed to preserve some texture and color.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, bicarbonate of soda, fine sea salt, and onion granules thoroughly to ensure even distribution of leavening agents and seasoning.
- Combine wet ingredients: In a separate large bowl, whisk the eggs, vegetable oil, and buttermilk together until smooth. Stir in the majority of the grated mature cheddar cheese (saving some for topping) and the finely chopped spinach until evenly combined.
- Mix wet and dry: Add the dry ingredient mixture to the wet ingredients and stir gently just until no dry flour is visible. The batter will be thick and slightly lumpy; avoid overmixing to keep the bread tender.
- Fill pan and add topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula or spoon. Sprinkle the remaining grated cheddar evenly over the top for a golden, cheesy crust.
- Bake: Place the pan in the center of the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and remove: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift the bread out of the pan using the parchment paper and transfer to a wire rack to cool completely or serve warm.
Notes
- Using room temperature eggs helps the batter mix more evenly and improves texture.
- If you don’t have a food processor, you can finely chop the spinach by hand, but the texture won’t be as uniform.
- This quick bread freezes well; wrap tightly and thaw before serving.
- Adding some herbs like chives or parsley could enhance the flavor.
- Ensure not to overmix the batter as it may cause the bread to be dense.
Keywords: Spinach bread, quick bread, savory bread, buttermilk bread, cheddar bread, vegetarian snack
