Quick Vegetable Bread
A quick and flavorful vegetable bread packed with spinach, carrot, and scallions, topped with Parmesan cheese. Its moist texture and savory taste make it perfect for breakfast, lunch, or as a snack. An easy-to-make loaf that appeals to vegetable lovers and those seeking a wholesome treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Butter an 8 x 5-inch loaf pan.
- Chop the spinach leaves.
- Grate the carrot.
- Chop the scallion.
- In a large bowl, combine flour, 2 tablespoons Parmesan cheese, sugar, baking powder, salt, thyme, and nutmeg.
- In a separate bowl, mix together milk, oil, and egg.
- Stir the milk mixture, chopped vegetables, and pimento into the flour mixture until just moistened.
- Spoon the batter into the prepared loaf pan.
- Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until a toothpick inserted into the center comes out clean, about 55 to 60 minutes.
- Cool for 10 minutes, then remove from the pan and cool completely.
Tips & Substitutions
For added moisture, consider incorporating a bit of grated zucchini or finely chopped bell peppers into the batter. If you prefer a different cheese, feta or cheddar can be great substitutes for Parmesan. Always make sure to mix the wet and dry ingredients gently to avoid overmixing, which can lead to a dense bread. For an extra layer of flavor, try adding fresh herbs like basil or dill.
Serving Suggestions
This bread is perfect as a light lunch or a side dish for dinner, pairing beautifully with soups or salads. Serve it warm, topped with a pat of butter or a spread of cream cheese. It also complements hearty dishes like the Deep Dish Pie (Has No Bottom Crust) or can be enjoyed as a snack. For a breakfast option, pair slices with a fruit preserve or yogurt.
Storage & Reheating
Store any leftover Quick Vegetable Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through, ensuring it stays fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Vegetable Bread contains roughly 778 calories, with 8g protein, 62g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (55% of the Daily Value), calcium (30% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser bread, so consider using half whole wheat and half all-purpose flour for a lighter texture.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free all-purpose flour blend. Ensure that the baking powder is also gluten-free, and follow the same proportions as the original recipe for best results.
Can I add other vegetables to this bread?
Absolutely! Feel free to experiment with other vegetables like bell peppers, zucchini, or even sweet corn. Just make sure to chop them finely and adjust the moisture content if necessary to maintain the bread's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).