Spinach Feta Cheese Bread

4.38 from 8 votes

Served warm, this savory Feta cheese spinach bread is reminiscent of a flavorful of a hot and melty Feta and spinach pizza.

Prep Time20

Cook Time1

Total Time1 20

Course: Bread

Cuisine: American

Servings: loaf, approximately 8 servings

Author: Jenny DeRemer

Cost: $0.64 per serving

Equipment

electric hand mixer
1 8 1/2 by 4 1/2-inch loaf pan
parchment paper
baking spray

Ingredients

1 ½ cups all purpose flour spooned/leveled
2 teaspoons baking powder
1 teaspoon Kosher salt
½ teaspoon black pepper
1 cup Feta cheese crumbled
1 (9-ounce) package frozen spinach thawed and squeezed in a kitchen towel to remove almost all moisture
½ cup canola oil
½ cup buttermilk do not substitute; baking powder will not react the same with substitutions
2 large eggs

Instructions

prepare the 8 1/2 by 4 1/2-inch loaf pan

Preheat oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray. Line with parchment paper that has been cut to fit, leaving a 2-inch overhang on long sides. Set aside.

assemble the spinach Feta cheese bread

Whisk together flour, baking powder, salt, and pepper in a bowl. Add Feta cheese and spinach. Be sure to break the spinach up, almost like crumbling, as you add it to the flour mixture. Toss well to coat.
Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined.
Transfer the thick batter to the prepared loaf pan. The consistency of this bread prior to baking is more a batter than a dough. Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes.
Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to a rack to finish cooling completely.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Pro Tips:

Overhanging the parchment paper is optional but a great help when releasing the bread from the loaf pan.

To Freeze, allow the loaf to cool completely before wrapping tightly in plastic film, then in two sheets of aluminum foil. Make sure to press as much air out of the wraps as you are able. Mark with a kitchen label or tape with the name of the bread and the date it was frozen. Freeze for up to 6 months. Thaw on counter or in refrigerator overnight.

Nutrition