Savory Quick Bread

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/savory-quick-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time55

Total Time1 10

Servings: slices

Calories: 238.9kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
1 cup Almond Milk (note 2)
¼ cup Dairy-Free Greek Yogurt (note 3)
⅓ cup Mild-Flavor 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

US Customary - Metric

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.

Equipment

9-inch x 5-inch Loaf Pan

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.

Nutrition