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Caramelized Onion & Spinach Olive Oil Quick Bread

4.40 Mitt(s) 5 Rating(s)5 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 5

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Level: Easy

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Description

After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. Extra-virgin olive oil lends a slightly fruity taste, along with an abundance of moisture.

Ingredients

  • 3 teaspoons Olive Oil, Divided
  • 1 whole Large Yellow Onion, Cut In Half Through Root & Thinly Sliced
  • ½ teaspoons Kosher Salt
  • 2 cloves Garlic, Minced
  • 2 cups (packed) Fresh Spinach Leaves
  • 2-½ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 whole Eggs, Lightly Beaten
  • ¾ cups 2% Milk
  • ⅔ cups Extra Virgin Olive Oil
  • 1 ounce, weight Myzithra (or Feta) Cheese, Crumbled

Preparation

Preheat the oven to 350 degrees F.

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 more teaspoon olive oil to the onions, then stir in the garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs (lightly beaten), milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and the myzithra cheese, and stir until just combined.

Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

5 Comments

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mammadoc on 2.1.2011

Yum! Made this today, used whole wheat flour, and it was still good! It’s funny- I googled “Spinach Quick Bread”- and Ree’s site came up! I have been a regular reader for quite some time, now, but have not checked in for some time. What do ya know, there was Ree on the Today show! Meredith is such a “non-food-person” (which she readily admits) but despite that, Ree did a great job! Woo-hoo!
Jen L.

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wyngrrrl13 on 7.23.2010

We are so having this for breakfast on Sunday with soft, scrambled eggs with chives and bacon….yum!!!

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Pammela on 6.7.2010

Ok, i tried to post this under the Reviews section but it kept telling me I have to rate it (which I tried giving 5 mitts 5 times!!!)

This bread is fabulous! The texture is like a quick bread, not a yeast bread so it was exactly as i expected. Next time i think i will dice up the onions and rough chop the spinach in order for it to be more evenly disbursed throughout the bread. Just had a piece toasted with butter for breakfast and it’s fantastic! Thanks for the recipe, i’m a big mizithra cheese fan and don’t see a lot recipes calling for it.

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strandjss on 5.27.2010

OMG – this recipe has all my favorite things and doesn’t require kneading – this is a must-try for tomorrow (my baking day). Thanks for the recipe. Will post a review next week.

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pvfrompv on 5.27.2010

Oh holy cow – a cube of softened butter and a glass (or two) of crisp white wine – what could be better? I can’t wait to give this recipe a try!

5 Reviews

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westmonster on 7.26.2011

Oh boy, this is yummy! I was a daredevil just now and carefully sliced a single slice off the still warm bread (yes, I agree, it’s heavenly crumbly when it’s still warm) and spread half of it with a little tomato butter… I will make this bread next time I visit my parents. They will love it (and so do I)!

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squarefootcook on 12.1.2010

This is a very nice savory quick bread. It was a little time intensive because of the ingredient prep, but it had a wonderful flavor. I agree that the texture is more like cake or biscuits–it would probably work really well as muffins. Also, the olive oil flavor is VERY strong! Make sure you choose an oil with a pleasant flavor, because it definitely comes through in the finished product.

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betsysmile on 7.21.2010

Yum!! I made this with White whole wheat flour, so I put in a little less than called for. I also threw in 5 basil leaves. Not sure what effect it really has. But the muffin as a whole? Delicious!! Thanks for a great recipe. Makes me feel good knowing that while I hadn’t used all this spinach for a salad, I can get it in a muffin.

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theimp on 6.20.2010

This was incredibly easy to make, and it has a nice taste. Not as strong a flavor as I expected. The texture is great. I’ll make this again.

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cookingtree on 5.28.2010

I tried this recipe for the first time last night. It was very quick and easy to put together. It had a great flavor that I imagine will be even better today.

The bread came out very soft. It had a texture more like cake or biscuits. You definitely need to let it get close to room temperature before attempting to slice or it will crumble. Next time I may try making it as muffins.

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