Introduction

Hey there, friend! Have you ever had one of those days where you just want something warm, comforting, and maybe just a little bit special to pull out of the oven? Something that feels homemade and cozy, but doesn’t take all day? Oh boy, do I have the perfect recipe for you! This Spinach and Cheese Quick Bread is exactly that. It’s the kind of bake that makes your kitchen smell amazing, fills you up with feel-good ingredients, and is honestly, unbelievably easy. Forget fancy yeast or complicated steps – we’re talking mix, pour, and bake goodness here. I just know you’re going to fall in love with how simple yet incredibly satisfying this bread is. It’s perfect for breakfast, a snack, or alongside soup!

Why You’ll Love This Recipe

Fast: No yeast, no rising time! Mix and bake in under an hour.
Easy: If you can stir, you can make this bread. Simple ingredients, simple steps.
Giftable: Wrap up a loaf! It makes a thoughtful and delicious gift for friends or neighbors.
Crowd-Pleasing: Who doesn’t love savory bread loaded with cheese and a touch of veggie goodness?

Ingredients

Let’s gather our goodies! You probably have most of these staples in your pantry right now:

2 cups all-purpose flour: The base of our beautiful bread. Nothing fancy needed!
1 tbsp baking powder: This is our magic leavener, giving the bread its lovely lift without any yeast.
½ tsp salt: Just enough to bring out all those delicious flavors.
½ tsp garlic powder: Gives it a lovely savory kick that pairs perfectly with the cheese and spinach.
3 large eggs: Our binding agents, bringing everything together.
½ cup olive oil: Adds moisture and richness. You could also use vegetable or canola oil.
½ cup plain Greek yogurt: This is my secret weapon for incredibly moist quick breads! It adds tang and tenderness.
1½ cups chopped fresh spinach: Make sure it’s well-drained if you use frozen, or just roughly chop fresh leaves. Lightly sautéing fresh spinach first helps reduce moisture and volume.
1 cup shredded mozzarella or white cheddar: The cheesy stars of the show! Use whichever you love, or a mix.
Optional: ¼ cup grated Parmesan: Adds an extra layer of nutty, salty flavor. Highly recommended if you’re a cheese lover like me!

How to Make It

Alright, let’s get baking! It’s super simple, I promise.

First things first, preheat your oven to 350°F (175°C). Grab a standard loaf pan (9×5 inches is perfect) and grease it well, or line it with parchment paper for easy removal.
In a large bowl, whisk together your dry ingredients: the flour, baking powder, salt, and garlic powder. Give it a good whisk to make sure everything is evenly distributed.
In a separate medium bowl, whisk together your wet ingredients: the eggs, olive oil, and plain Greek yogurt. Whisk until everything is smooth and well combined.
Now, pour the wet ingredients into the bowl with the dry ingredients. Grab a spatula or wooden spoon and gently mix. Stir just until the dry ingredients are mostly incorporated. You don’t want to overmix quick bread, or it can become tough. A few small lumps are totally fine!
Time for the good stuff! Gently fold in your chopped spinach, shredded mozzarella or cheddar, and the optional grated Parmesan. Fold until they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan. You can smooth the top out a little with your spatula if you like.
Pop it into the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Once it’s done, take it out of the oven and let it cool in the pan for about 10-15 minutes before carefully removing it and letting it cool completely on a wire rack. This step is important so it doesn’t fall apart!
Slice and enjoy!

Substitutions & Additions

This recipe is super forgiving and adaptable! Here are a few ideas:

Cheese Swap: Instead of mozzarella or cheddar, try Gruyère, provolone, or a spicy Monterey Jack for a kick.
Greens Power: Kale or finely chopped broccoli florets (lightly steamed) could work instead of spinach.
Add-Ins: ¼ cup of chopped sun-dried tomatoes, a sprinkle of red pepper flakes, or a tablespoon of fresh chopped herbs like chives, dill, or parsley would be delicious additions.
Oil Variation: Melted butter could replace the olive oil for a richer flavor.
Gluten-Free: I haven’t tested it personally, but a 1:1 gluten-free baking blend might work here.

Tips for Success

Keep these in mind for the best bread every time!

Don’t Overmix: This is the golden rule of quick bread! Overmixing develops the gluten too much, leading to a tough loaf. Mix only until the dry ingredients are just combined.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in too much dry ingredient.
Spinach Must Be Dry: If using thawed frozen spinach, squeeze out all the excess water. If using fresh and sautéing, cook until the moisture has evaporated. Too much water will make your bread gummy.
Check for Doneness: A toothpick inserted into the center is the best way to tell if it’s done. Sometimes the top looks golden but the inside isn’t cooked through.

How to Store It

This bread keeps well, making it great for leftovers!

Once completely cooled, you can store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the refrigerator for up to a week. You can also slice it and store individual slices, making it easy to grab and go!

FAQs

Can I use frozen spinach? Yes, just be sure to thaw it completely and squeeze out as much water as possible before adding it to the batter.
Why is my quick bread tough? Most likely due to overmixing the batter. Mix only until the ingredients are just combined.
Can I make muffins instead? Absolutely! Pour the batter into greased muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean.
Can I freeze this bread? Yes! Once completely cooled, wrap the loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag. It will keep in the freezer for up to 3 months. Thaw at room temperature or warm slices gently.

Easy Cheesy Spinach Quick Bread

This Spinach and Cheese Quick Bread is an incredibly easy and satisfying savory bake. It requires no yeast or complicated steps – just mix, pour, and bake goodness. Perfect for breakfast, a snack, or alongside soup, it makes your kitchen smell amazing and is unbelievably simple to make in under an hour.

Print Recipe Pin Recipe

Cook Time 45

Equipment

Standard loaf pan 9x5 inches
Large bowl
Medium bowl
Whisk
spatula or wooden spoon
Wire rack

Ingredients

Main Ingredients

2 cups all-purpose flour
1 tbsp baking powder
0.5 tsp salt
0.5 tsp garlic powder
3 large eggs
0.5 cup olive oil or vegetable or canola oil
0.5 cup plain Greek yogurt
1.5 cups chopped fresh spinach well-drained if using frozen; lightly sautéing fresh helps reduce moisture and volume
1 cup shredded cheese mozzarella or white cheddar
0.25 cup grated Parmesan optional

Instructions

First things first, preheat your oven to 350°F (175°C). Grab a standard loaf pan (9x5 inches is perfect) and grease it well, or line it with parchment paper for easy removal.
In a large bowl, whisk together your dry ingredients: the flour, baking powder, salt, and garlic powder. Give it a good whisk to make sure everything is evenly distributed.
In a separate medium bowl, whisk together your wet ingredients: the eggs, olive oil, and plain Greek yogurt. Whisk until everything is smooth and well combined.
Now, pour the wet ingredients into the bowl with the dry ingredients. Grab a spatula or wooden spoon and gently mix. Stir just until the dry ingredients are mostly incorporated. You don't want to overmix quick bread, or it can become tough. A few small lumps are totally fine!
Time for the good stuff! Gently fold in your chopped spinach, shredded mozzarella or cheddar, and the optional grated Parmesan. Fold until they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan. You can smooth the top out a little with your spatula if you like.
Pop it into the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Once it's done, take it out of the oven and let it cool in the pan for about 10-15 minutes before carefully removing it and letting it cool completely on a wire rack. This step is important so it doesn't fall apart!
Slice and enjoy!

Notes

This recipe is fast and easy, requiring no yeast or rising time. It's giftable and crowd-pleasing. Key tips include not overmixing the batter, measuring flour correctly (spoon and level), ensuring spinach is dry (squeeze out water from frozen, sauté fresh until moisture evaporates), and checking for doneness with a toothpick inserted in the center.

Substitutions/Additions: Cheese swaps (Gruyère, provolone, Monterey Jack), other greens (kale, finely chopped steamed broccoli), add-ins (chopped sun-dried tomatoes, red pepper flakes, fresh herbs like chives, dill, parsley), oil variation (melted butter), potential for gluten-free blend.

Storage: Store cooled loaf tightly wrapped in plastic or in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. Can be sliced and stored individually. Can be frozen for up to 3 months (wrap tightly in plastic, then foil/freezer bag). Thaw at room temperature or warm gently.

FAQs: Can use frozen spinach if thawed and water is squeezed out. Toughness is usually due to overmixing. Can make muffins (bake 20-25 mins). Can freeze.