A couple weekends ago I was recuperating from a really long week, getting ready to head out of town, and wanted to make a semi-healthy meal. I settled on a frittata since it’s easy, so figured I could whip up something a little out of the ordinary as well. That’s where this super interesting olive oil quick bread came in.
This bread got rave reviews from my co-workers, despite the its slight over-saltiness (yeeeeeah…I may have accidentally added too much salt)!
It’s a great complement to any meal, but particularly something that could be a little bare on its own (like the beet and feta frittata I made with it). It was moist and satisfying, with a great subtle flavor.
Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…
Preheat the oven to 350 degrees F.
Heat 2 teaspoons of the olive oil in a large skillet over medium heat. You don’t want the heat too high or they won’t caramelize—they’ll just scorch.
Add the sliced onions to the pan along with 1/2 teaspoon salt. Cook for about 10 minutes, then reduce the heat to medium-low and cook another 10 more minutes, until the onions are golden brown.
Add the other teaspoon of olive oil to the onions, then stir in the garlic and spinach leaves. Cook until the spinach is wilted and bright green, only a minute or two.
I helped it out a little by covering with a lid—helps the spinach wilt a little better. Remove from the heat and set aside.
Beat the eggs (lightly) and then stir in the milk and the 2/3 cup of extra-virgin olive oil. In a separate bowl (or the same one, if you’re lazy) stir together the flour, baking powder, and salt.
You only want to stir the batter until it’s just barely combined.
Again, just barely. Don’t over-mix or the bread will become tough.
Add the spinach mixture and the feta cheese, and just barely stir in.
Spray your loaf pan with cooking spray (or butter & flour it, if you prefer). Scoop the batter into the pan and smooth the top as well as you can.
Bake until the top is light golden brown and a toothpick inserted in the center comes out clean. Should be 30 to 40 minutes.
Cool in pan for 15 minutes, then cool on a wire rack. Slice and serve. Great hot or as leftovers.
This would also be awesome for Thanksgiving, as something to nibble on in the afternoon when you’re less stuffed than you were but not ready to commit to dinner yet.
Other quick breads you’ll love:
- Small-Batch Traditional Wholemeal Irish Soda Bread
- Chai Spice Banana Bread
- Flaky, Buttery Yogurt Flatbreads
- Garlic Cheddar Beer Bread
- Not *this* quick, but similar flavors: “Quick” Rosemary & Caramelized Onion Focaccia
Caramelized Onion, Spinach, Feta, & Olive Oil Quick Bread
- 3 teaspoons of olive oil, divided
- 1 large yellow onion, cut in half through the root and thinly sliced
- 1/2 teaspoon of kosher salt
- 2 cups (packed) of fresh spinach leaves
- 2 garlic cloves, minced
- 2 1/2 cups of all-purpose flour
- 2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 eggs, lightly beaten
- 3/4 cup of 2% milk (I used skim because that’s what I had)
- 2/3 cup of extra-virgin olive oil
- 1 ounce of crumbled feta cheese
- Butter and flour or cooking spray for the pan
Preheat the oven to 350 F.
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced onions to the pan. Season with 1/2 teaspoon salt and cook for about 10 minutes. Reduce the heat to medium-low and cook until the onions are golden brown, about 10 more minutes. Add the other teaspoon of olive oil to the onions, then stir in the garlic and spinach leaves. Stir and cook until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
In a large bowl, beat the eggs lightly and then stir in the milk and 2/3 cup of extra-virgin olive oil. Stir in the flour, baking powder, and salt, until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and the feta cheese, and just barely stir in.
Butter a loaf pan or lightly coat it with cooking spray. Scoop the batter into the pan and smooth the top. Bake until the top is light golden brown and a toothpick inserted in the center comes out clean. Should be 30 to 40 minutes. Cool in pan for 15 minutes, then cool on a wire rack. Slice and serve.
Makes 1 loaf
Original recipe here
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