Savory Quick Bread (Protein Packed, 1 Bowl)

This Savory Quick Bread is an easy bread loaf recipe packed with delicious sundried tomatoes, basil, cheddar flavors and loaded with plant-based protein from quinoa and seeds.

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I love baking savory breads and muffins with delicious Mediterranean flavors, like my Quinoa Biscuits or Vegan Savory Muffins but I wanted to make a simple bread full of the same flavors. This bread is loaded with protein and tastes absolutely delicious.

The full recipe is just below, but I have included a ton of additional key info below, like ingredient selection tips, step-by-step pictures, and more!

Savory Quick Bread

This Savory Quick Bread is an easy bread loaf recipe packed with delicious sundried tomatoes, basil, cheddar flavors and loaded with plant-based protein from quinoa and seeds.

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Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Breakfast

Cuisine: American

Servings: 10 slices

Calories: 238.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ 1 cup Almond Milk - (note 2)
• ▢ ¼ cup Dairy-Free Greek Yogurt - (note 3)
• ▢ ⅓ cup Light Olive Oil - (note 4)
• ▢ ½ teaspoon Salt
• ▢ ⅛ teaspoon Black Pepper

Savory Fillings

• ▢ ¾ cup Cooked Quinoa - cooled (note 5)
• ▢ ½ cup Sundried Tomatoes - no added oil, finely chopped
• ▢ 1 cup Plant-Based Cheddar Cheese - (note 6)
• ▢ ¼ cup Fresh Basil Leaves - finely chopped

Toppings

• ▢ 1 tablespoon Sunflower Seeds
• ▢ 1 tablespoon Pumpkin Seeds

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
• In a large mixing bowl, add cooked cooled quinoa, yogurt, oil, chopped sundried tomatoes, chopped basil, salt, pepper. Stir a few times to combine.
• Fold in the self-rising flour, almond milk, and dairy-free cheese. Use a rubber spatula to combine and form a smooth cake batter.
• Place the savory batter in the prepared loaf pan, sprinkle the top with seeds.
• Bake the bread for 40-50 minutes at 350 °F (180 °C) until a long pick inserted in the center of the loaf comes out clean. After 40 minutes, I recommend adding a piece of foil on top of the pan to prevent the bread from darkening too fast.
• Let the bread cool in the pan for 5 minutes, then pull the hanging parts of parchment paper to release on a cooling rack.
• Cool for at least 3 hours before slicing. Serve with extra salt, and chili flakes if desired.

Notes

Note 1: You can make your own 2 cups of self-rising flour at home. Simply stir 2 cups of all-purpose flour with 4 teaspoons of baking powder. The recipe doesn’t work with all-purpose gluten-free flour, the bread comes out too dense.

Note 2: Any milk work, I like almond milk, or oat milk to keep the crumb light and fluffy. But for more protein, try soy milk.

Note 3: Any plain yogurt type works, I tested it with coconut yogurt and cashew yogurt, but if you use dairy in your kitchen plain Greek Yogurt work as well.

Note 4: Any low flavor oil works like canola oil.

Note 5: You can swap cooked, cooled quinoa for 3/4 cup finely chopped baby spinach, or simply skip it, the recipe still work without added quinoa, but it adds proteins, moist, and chewy texture. 

Note 6: You can swap for 1/2 cup nutritional yeast or other cheese like dairy-free crumbled feta – watch out for this option you might want to remove added salt in the bread as feta is high in sodium. Regular feta/cheese works too if you use dairy in your kitchen.

Storage: Store the bread in an sealed container in the fridge for up to 4 days, slice just before serving to keep the bread fresh and moist. Freeze it for up to 1 month, thaw at room temperature the day before serving.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 238.9kcal | Carbohydrates: 27.6g | Protein: 5.9g | Fat: 11.8g | Saturated Fat: 2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.9g | Trans Fat: 0.001g | Cholesterol: 0.3mg | Sodium: 270.3mg | Potassium: 261.3mg | Fiber: 2.3g | Sugar: 2.5g | Vitamin A: 81.9IU | Vitamin B12: 0.03µg | Vitamin C: 2.3mg | Calcium: 58.3mg | Iron: 1.3mg | Magnesium: 35.9mg | Phosphorus: 91mg | Zinc: 0.6mg

Ingredients and Substitutions

You only need a handful of ingredients to make this bread, here’s how I pick them.

• Self-Rising Flour – This provides the structure and leavening for the bread. I use it for convenience, but you can also make your own (see recipe card). I haven’t tried any gluten-free flour.
• Almond Milk – This adds moisture and lightness. You can also use oat milk for a similar texture, or soy milk for a protein boost. Other plant-based milks like cashew or coconut also work.
• Dairy-Free Greek Yogurt – This contributes to the moistness and tanginess of the bread. Coconut or cashew yogurt are good alternatives. If you use dairy, regular Greek yogurt should work.
• Light Olive Oil – This adds moisture and richness. Canola oil or another neutral oil work just as well. For extra flavor, consider using infused olive oils like garlic or chili.
• Cooked Quinoa – This boosts the protein and adds a chewy texture. Finely chopped baby spinach is a good substitute, or you can omit it entirely.
• Sundried Tomatoes – These add a concentrated savory flavor. I use dry-stored sundried tomatoes. Sun-dried tomatoes in oil can also be used, but drain them well.
• Plant-Based Cheddar Cheese – This adds a cheesy flavor. Nutritional yeast or dairy-free feta are good alternatives. If you use feta, watch out for the salt content.
• Fresh Basil Leaves – These add a fresh flavor. Parsley or coriander are good substitutes to create different flavors.
• Sunflower Seeds & Pumpkin Seeds – These add a crunchy texture and healthy fats. You can also use chia seeds, hemp seeds, or other nuts and seeds.

How to Make Savory Quick Bread

This is a really easy bread loaf recipe, here’s how to make it in pictures.

Chop the sundried tomatoes and basil leaves on a chopping board.

Combine the cooked quinoa, dairy-free yogurt and chopped veggies in a bowl.

Incorporate the flour, almond milk, and dairy-free cheese and combine to form a dough.

Transfer to a baking pan and bake the bread for 40-50 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a delicious bread.

• Even Mixing – Gently fold the ingredients to prevent overmixing, which can lead to a tough bread.
• Pan Preparation – Ensure the parchment paper covers the sides of the pan for easy removal. You’ll just have to pull the overhanging parts!
• Cooling Time – Allow the bread to cool completely before slicing to prevent it from crumbling.
• Seed Placement – Press the seeds lightly into the top of the batter to prevent them from falling off.
• Flavor Boost – Add a pinch of garlic powder or onion powder to the dry ingredients for extra savory flavors.
• Moisture Check – If your batter seems too dry, add a tablespoon of almond milk at a time until it reaches the desired consistency.
• Warm Serving – Serve the bread slightly warm for enhanced flavor.
• Storage Solution – Wrap the bread tightly in plastic wrap or store it in an airtight container to maintain freshness.

More Savory Baking Recipes

3-Ingredient Dinner Rolls

Vegan Savory Muffins

Quinoa Biscuits

Quinoa Muffins