Monday, 23 February 2015

Chorizo and Spinach Quick Bread

spinach and chorizo quick bread

What is a quick bread? Well, it’s not really a bread that we normally think of!

No more than banana bread is actually bread. No yeast involved. I know you don’t need to have yeast for bread, but that’s pretty much how we eat it these days.

Quick breads, I think are more like a cake, sweet or savoury. This chorizo and spinach quick bread is a simple throw together affair, with lots of things you probably have in the fridge or cupboard and could cobble together in no time.

Flavours come from caramelized onions, done slowly to bring out all the flavour, chorizo sausage, the oil drained from that is used as part of the fat in the recipe. Spinach, wilted down and stirred through gives a nice fresh kick to the bread. That, plus parmesan cheese, Italian seasoning and some lemon zest – there are tons of flavours to get your taste buds having a party!!

I baked the batter in a loaf pan and it came out all lovely and golden brown on top. You have to allow it cool fully, as it is a very moist bake and needs time to set up. Even then, a good sharp serrated knife is needed to slice through it without too much crumbling.

All my tasters loved the bread. The flavours go so well together and is perfect for those who like a strong savoury punch.

Here’s how I made it…

Chorizo and Spinach Quick Bread

Thumbnail Url A flavour packed loaf of spicy spanish sausage and spinach
Adapted from Food Network
Cuisine: Savoury Category: Bread Yields: 1 small loaf
Prep Time: Cook Time: Total Time:

  • 2 medium red onions, sliced finely
  • 1-2 teaspoons olive oil
  • 180 ml sour cream
  • 125 ml veg oil/chorizo oil combo
  • 2 medium eggs
  • 175 grams plain flour
  • 125 grams grated parmesan cheese
  • 1 tablespoon granulated sugar
  • 2 teaspoons Italian Seasoning
  • 1 ½ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon bicarbonate of soda
  • 120 grams spinach
  • 100 grams diced chorizo sausage
  1. Line a loaf tin with greaseproof paper, grease that and pre-heat the oven to 180C.
  2. In a large frying pan, slowly fry the onions in the olive oil over a medium heat for half an hour making sure they don’t burn but get nice and dark and caramelized. Remove from the pan and wilt the spinach, in the same pan, until reduced in size and drain on a paper towel.
  3. In a dry small frying pan, fry the diced chorizo until the fat has rendered from it. Drain off the fat into a small measuring jug and add vegetable oil up to the 125 ml mark. Let it cool.
  4. Keep the onions, spinach and chorizo aside for now.
  5. In a bowl whisk together the sour cream, the cooled oil and the eggs.
  6. In a separate bowl, whisk together the flour, parmesan, sugar, Italian seasoning, baking powder, lemon zest, salt, pepper and bicarb. Pour in the wet mix and stir until combined.
  7. Add the onions, spinach and chorizo and stir through.
  8. Transfer to the prepared loaf tin and bake in the pre-heated oven for 45 to 50 minutes or until a skewer comes out clean from the centre.
  9. Allow to cool fully in the pan. Remove and cut into slices to enjoy.

I am entering my quick bread in August's Treat Petite as the theme is The Great British Bake Off and they made quick breads this year. Kat at The Baking Explorer is hosting this month.


  1. Stuart this sounds divine! I am a huge fan of chorizo and caramelised onions, delicious

  2. Sounds delicious, I love the flavour combinations here x

  3. I love this. A slice or two with salad for lunch maybe but better still I'll have a slice with some chilled white wine as an aperitif, preferably on a warm summer evening if we ever get one.

    1. It would be perfect for a picnic Phil, never thought of that!


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