Spinach and Feta Savory No-Yeast Bread Recipe

This flavorful homemade Spinach and Feta No-Yeast Bread is easy to prepare and makes a wonderful breakfast, side, or snack.

An Easy Homemade Bread Recipe Without Yeast

If you love fresh bread but don’t have yeast, this quick no-yeast loaf delivers great flavor and texture without waiting for rising. It’s hearty enough for sandwiches or simply spread with butter.

Why Make No Yeast Bread?

No-yeast quick breads are perfect when you want homemade bread fast. This recipe skips rising time, so you can enjoy a dense, savory loaf—similar to the breads often served at Italian restaurants—without yeast.

Recipe Ingredients

• Olive oil
• Baby spinach
• Garlic: minced for even flavor
• All-purpose flour
• Sugar
• Baking powder + baking soda: the leavening agents
• Fresh thyme
• Fresh rosemary
• Salt
• Fresh ground black pepper
• Sour cream
• Vegetable oil
• Eggs
• Crumbled feta cheese: folded into the batter

How to Make Spinach and Feta No Yeast Bread

1. Prepare for baking: Preheat oven to 350˚F. Line a 9 x 5 inch loaf pan with parchment paper and coat it with cooking spray.
2. Cook spinach: Heat olive oil in a skillet, add spinach and garlic, and sauté about 2 minutes until wilted. Remove from heat and cool slightly.
3. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, thyme, rosemary, salt, pepper, and baking soda until evenly mixed.
4. Mix wet ingredients: In another bowl, whisk sour cream, vegetable oil, and eggs until smooth. Fold the wet mixture into the dry ingredients until just combined.
5. Add spinach and feta: Gently fold the cooled spinach and crumbled feta into the batter.
6. Bake: Pour the batter into the prepared loaf pan and bake 40–50 minutes, or until a toothpick in the center comes out clean.
7. Cool: Let the bread cool in the pan about 1 hour, then remove and transfer to a wire rack to cool completely before slicing.

Tips for the Best No Yeast Bread

• Line and grease the pan: Lining the pan with parchment and spraying it makes removing the loaf simple and prevents sticking.
• Cool on a rack: Transfer the loaf to a wire rack after an hour of resting to avoid sogginess.
• Don’t overmix: Stir just until ingredients are combined to keep the bread tender.

Serving Suggestions

This savory bread is excellent toasted or served as a side. Pair it with pasta, soups, or simple chicken dishes for a satisfying meal.

• Pasta: Serve alongside baked pasta dishes for a savory complement.
• Soup: Delicious dipped into hearty or creamy soups.
• Chicken: A flavorful side for baked or roasted chicken mains.

How to Store Homemade Bread

• Store the loaf in a resealable bag with air squeezed out; it will keep at room temperature up to 3 days or in the refrigerator up to a week.
• For longer storage, freeze the whole loaf or individual slices in an airtight bag for up to 3 months.

5 from 10 votes

Spinach and Feta No-Yeast Bread

by Katerina | Easy Weeknight Recipes

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!

Prep Time: 15 minutes

Cook Time: 45 minutes

Cooling Time: 1 hour 30 minutes

Total Time: 1 hour

Servings: 12

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 about 2 minutes until wilted. Remove from heat and set aside to cool.
• In a large bowl, whisk together flour, sugar, baking powder, thyme, rosemary, salt, pepper, and baking soda until well combined.
• In a separate bowl, combine sour cream, vegetable oil, and eggs; whisk until smooth. Fold the wet mixture into the dry ingredients.
• Add the spinach mixture and feta to the batter and gently stir to combine.
• Pour batter into the prepared loaf pan and bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool about 1 hour, then remove from pan and transfer to a rack to cool completely. Slice and serve.

Equipment

• Oven

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

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.