Monday, February 3, 2014

Spinach, Onion, and Tomato Quick Bread

With all the cold weather we've been experiencing in my neck of the woods this winter, I decided to embrace the chill instead of fight it and put together a gorgeous chicken and chorizo ragu that I'll be posting Wednesday.



And what better to go with soup than homemade bread?

Not just any bread either - but bread filled with delicious ingredients like spinach, tomatoes, onion, and Parmesan cheese?


 Serve warm from the oven with soft fresh butter, pack it in your lunch bag, or even use it to make sandwiches! Any way you slice it, though, this one will be a big hit!


Visit the printable recipe here:  Spinach, Onion, and Tomato Quick Bread

Please enjoy my easy to follow step by step video.



Prep Time: 15 minutes
Bake Time: 40 minutes
Serves: 6

Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tsp Italian seasoning 
  • 1 tsp garlic powder
  • 3 large eggs, at room temperature
  • 1/3 cup milk, at room temperature
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup grated parmesan cheese 
  • 1/2 cup diced white onion
  • 1 cup chopped, cooked, well drained spinach
  • 1/2 cup cubed tomatoes with seeds
Directions:
  1. Preheat oven to 350° and generously butter a loaf pan. Do not use Pam or margarine. The butter is going to give this loaf a beautiful crust. 
  2. Whisk the flours, baking powder, salt, Italian seasoning, garlic powder, and cayenne pepper together in a large bowl.
  3. Put the eggs in another bowl and whisk for about 1 minute, until foamy; whisk in the milk, olive oil, tomatoes, onions, and olive oil.
  4. Pour the wet ingredients over the dry ingredients and , using a  rubber spatula, gently mix until the dough comes together - just until the dough comes together.
  5. Stir in the cheese and spoon into the buttered pan, smoothing out the top with your spatula. 
  6. Top with the onion rings and tomato slices.
  7. Bake for 35-40 minutes or until the bread is golden and a toothpick inserted into the center comes out clean.
  8. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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