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!
Servings: 12
Equipment
- Oven
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
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.
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
