🍞 Caramelized Onion & Spinach Olive Oil Quick Bread

A Mediterranean Twist on a Savory Bake

This Caramelized Onion & Spinach Quick Bread is a moist, flavorful loaf made without yeast, enriched with olive oil, tangy Greek yogurt, and loaded with savory caramelized onions, wilted spinach, and Mediterranean herbs. It’s perfect for brunch, a soup-side companion, or a light savory snack. Think of it as a cross between a quiche and a hearty tea loaf—easy, wholesome, and deeply satisfying.

⏱ Time & Yield

Prep Time: 20 minutes

Cook Time: 40–45 minutes

Total Time: ~1 hour

Yield: 1 loaf (8–10 slices)

✅ Ingredients

For the Vegetables:

1 tbsp olive oil

1 large yellow onion, thinly sliced

1½ cups fresh spinach, chopped

Pinch of salt

For the Quick Bread Batter:

1½ cups all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat)

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp dried oregano or thyme

3 large eggs

⅓ cup extra virgin olive oil

¾ cup plain Greek yogurt (or buttermilk)

½ cup crumbled feta or goat cheese (optional but recommended)

Optional: ¼ cup chopped sun-dried tomatoes or olives for extra Mediterranean flair

🔧 Instructions

Caramelize the Onion:

Heat olive oil in a skillet over medium-low heat. Add sliced onion and a pinch of salt. Cook slowly, stirring occasionally, for 10–15 minutes until golden and sweet.

Add chopped spinach and sauté 1–2 minutes until wilted. Set aside to cool slightly.

Prepare the Batter:

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and herbs.

In another bowl, beat the eggs, olive oil, and yogurt until smooth.

Add the wet mixture to the dry and stir until just combined (do not overmix).

Fold in caramelized onion, spinach, and feta. Add any extras like olives or sun-dried tomatoes if using.

Bake:

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then remove to a wire rack.

📝 Tips for Success

Low and slow caramelizing is key to unlocking the onions’ sweetness.

Use Greek yogurt for moisture and a protein boost; full-fat gives the best texture.

Avoid overmixing to keep the bread tender.

Let it rest at least 15 minutes before slicing to firm up.

Customize with pine nuts, herbs, or a sprinkle of sesame seeds on top.

❓ Q&A

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend with xanthan gum for best results.

Q: How should I store leftovers?
A: Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 5 days. It also freezes well for up to 2 months.

Q: Can I use frozen spinach?
A: Absolutely. Thaw and squeeze out excess moisture before adding to the batter.

Q: Is it sweet like banana bread?
A: No—this is a savory bread. Think herby, cheesy, and slightly tangy with rich onion flavor.

🔍 Nutrition (Per Slice, approx. 1 of 10)

Note: May vary slightly based on cheese and mix-ins used.