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.