June 16, 2017

Chive, Gruyère & Yogurt Quick Bread

Recipe: Kristen Eppich

Prep Time: 25 minutes

Total Time: 1 3⁄4 hours


  • 2 tsp vegetable oil, to cook spinach
  • 2 cups baby spinach
  • 1 tbsp butter or shortening, to grease pan
  • 1 3⁄4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1⁄2 tsp salt
  • 1 1⁄2 cups grated Gruyère
  • 1⁄2 cup chopped chives
  • 2 large eggs
  • 1⁄4 cup vegetable oil
  • 3⁄4 cup plain yogurt
  • 1 tbsp Dijon mustard
  • Freshly ground pepper


Yield: Makes 1 Loaf

Cook Spinach 

  1. Heat oil in pan over medium heat. Add spinach. Cook, stirring, just until it wilts, 1 to 2 minutes. Remove from heat and reserve.

Make Batter

  1. Preheat oven to 350°F.
  2. Grease metal loaf pan (8 1⁄2″ x 4 1⁄2″ x 2″) and line bottom and sides with parchment paper, leaving overhang for “handles.”
  3. Stir flour with baking powder, sugar and salt in large bowl. Stir in 1 cup cheese and all of chives.
  4. Whisk eggs with oil, yogurt and mustard in medium bowl. Stir egg mixture into flour mixture. Stir in spinach. Mix just until all of flour is moist — do not overmix. Season with lots of freshly ground black pepper. Scrape dough into prepared pan and sprinkle remaining 1⁄2 cup cheese on top.

Bake Bread 

  1. Bake 50 to 60 minutes, until skewer inserted into bread comes out clean.
  2. Cool in pan, set on a rack, 20 minutes.
  3. Run sharp knife along edges of pan, then invert onto cooling rack and let come to room temperature.
  4. Best enjoyed day of baking. If needed, cover in plastic wrap, up to 3 days.

Donna Griffith


House & Home April 2017

Tags: bread Recipe