Spinach and Feta No-Yeast Bread

5 from 10 votes
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This flavorful homemade Spinach and Feta No-Yeast Bread is super easy to make, and it makes for a great breakfast, side dish, or snack option!

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top view of spinach and feta bread slices

An Easy Homemade Bread Recipe Without Yeast

Every bread lover knows the feeling of wanting to make fresh bread, but not having yeast. With this recipe, you can bake a delicious loaf without any yeast required.

This hearty loaf of homemade bread tastes so good when you make it into a sandwich, or simply slather each slice with creamy butter!

Why Make No Yeast Bread?

This is the perfect bread recipe for when you are craving the satisfaction of a homemade loaf, but don’t have any yeast in the fridge. Heck, sometimes I make this recipe even when I DO have yeast.

Since I don’t have to wait for the dough to rise, this quick bread recipe is faster than yeast-risen breads. If you like the dense bread that’s served at Italian restaurants, you’ll love this fun spinach and feta version.

close up shot of spinach and feta cheese no yeast bread slice topped with yogurt

Recipe Ingredients

  • Olive Oil
  • Baby Spinach
  • Garlic: Minced garlic will give your bread flavor in every bite!
  • All Purpose Flour
  • Sugar
  • Baking Powder + Baking Soda: This is what will make your bread rise.
  • Fresh Thyme
  • Fresh Rosemary
  • Salt
  • Fresh Ground Black Pepper
  • Sour Cream
  • Vegetable Oil
  • Eggs
  • Crumbled Feta Cheese: Your cheese and spinach will be mixed right into the batter!
side view of a mixing bowl with spinach, cheese, and flour

How to Make Spinach and Feta No Yeast Bread

  1. Prepare for Baking: Preheat your oven to 350˚F and line a 9 x 5 inch loaf pan with parchment paper. Coat the paper well with cooking spray and set aside.
  2. Cook Spinach: Heat olive oil in a skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Remove from heat and set aside to cool.
  3. Combine First Round of Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, thyme, rosemary, salt, pepper and baking soda. Whisk until thoroughly combined and set aside.
  4. Complete Batter: In a separate mixing bowl, combine sour cream, vegetable oil and eggs; whisk to combine. Fold the sour cream mixture into the flour mixture.
  5. Add Spinach & Cheese: Add the cheese and the spinach mixture to your batter; gently stir around to combine.
  6. Bake: Pour the batter into previously prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let Cool: Remove your bread from the oven and let it cool for about an 1 hour; remove loaf from pan and transfer to a rack to cool completely. Serve and enjoy!

Tips for the Best No Yeast Bread

  • Line with Parchment Paper and Grease Your Loaf Pan: It may seem excessive to both line and grease your loaf pan, but it’s important for this bread. It will make your life so much easier when it’s time to remove the bread from the pan.
  • Transfer to Rack While Cooling: Once your bread has been cooling for 1 hour, transfer it to a wire rack. This way, you won’t risk the bread becoming soggy.
  • Don’t Overmix: Avoid mixing the sour cream completely into the flour mixture. Keep in mind that you’ll be stirring it again to add the spinach and feta.
top shot of sliced spinach and feta bread set on top of a dark cutting board

Serving Suggestions

This bread is delicious as toast, and it’s also a great side to pair with your favorite dishes! Here are some ideas for what to serve it with:

How to Store Homemade Bread

  • It’s best to store your bread in a resealable bag with all the air squeezed out. At room temperature, it will last for 3 days. If you need to store it for longer, keep it in the fridge for up to a week.
  • You can also store your bread in the freezer as a loaf or separate slices. If you keep it in an airtight bag, it’ll last for 3 months!
5 from 10 votes

Spinach and Feta No-Yeast Bread

This flavorful homemade Spinach and Feta No-Yeast Bread is super easy to make, and it makes for a great breakfast, side dish, or snack option!
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 1 hour
Servings: 12

Ingredients 

  • 1 tablespoon olive oil
  • 6 ounces baby spinach
  • 2 cloves garlic,, minced
  • 1 3/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon baking soda
  • 3/4 cups sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 4 ounces crumbled feta cheese
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Instructions 

  • Preheat oven to 350˚F.
  • Line a 9 x 5 inch loaf pan with parchment paper and coat well with cooking spray. Set aside.
  • Heat olive oil in a skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted.
  • Remove from heat and set aside to cool.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, thyme, rosemary, salt, pepper, and baking soda. Whisk until thoroughly combined and set aside.
  • In a separate mixing bowl, combine sour cream, vegetable oil and eggs; whisk to combine.
  • Fold the sour cream mixture into the flour mixture.
  • Add the spinach mixture and cheese to the batter; gently stir around to combine.
  • Pour the batter into previously prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Remove from oven and let cool for about 1 hour; remove loaf from pan and transfer to a rack to cool completely.
  • Cut and serve.

Equipment

  • Oven

Nutrition

Calories: 228kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 313mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1512IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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25 Comments

  1. Deepti @aromaandessence.com says:

    This sounds scrumptious. I love savoury breads for breakfast. I will have to give it a try.

    1. Katerina Petrovska says:

      Thank you so much! I hope you’ll love it! 🙂

  2. Elizabeth Phinder says:

    5 stars
    To make muffins instead of a loaf, how long would you bake it and let rest? Just love this recipe!! Thank you for your time.
    Elizabeth

    1. Katerina says:

      I have not tested this recipe in a muffin pan, but going from experience, I would say to try baking at 375˚F for 28 to 30 minutes or at 400˚F for 20 to 25 minutes. Use the toothpick test starting at 20 minutes, and keep a close eye on the muffins. Test them again every 5 minutes until the toothpick comes out clean. Cool the muffins in the pans on a wire rack for 10 minutes. Then transfer the muffins from the pan to a wire rack to cool completely.

      1. Elizabeth Phinder says:

        Thank you so much. I just love this recipe!! It is so good.