Easy savory quick bread recipe with feta cheese, kale and einkorn flour from guest blogger Gina of Running to the Kitchen.

Sliced up Kale and feta bread

Today I have Gina from Running to the Kitchen as a guest blogger. She is a rockin awesome photographer and always comes up with really creative healthy food. She is an omnivore like me, and believes in everything in moderation. After reading all about this exceptional feta cheese bread recipe, please do me a favor and click through to follow her on social media too. So without further ado. Here’s Gina.

~Katie

Why We Love This Recipe for Feta Bread

Gina here! Today I’m sharing with you a delicious kale bread recipe that came to be once I started buying Tuscan kale at least twice a week. While I do love the typical sautéed kale, I’ve been getting a little bored of it as it more often than not becomes on my dinner plate.

So I thought it was time to step the kale game up a little. In this bread, kale, feta and a combination of hearty einkorn and whole wheat flours come together to create a fun savory twist on my favorite vegetable as of late.

It’s just as good warm with a smear of butter as any sweet bread would be. It also goes deliciously with breakfast eggs and a side of bacon. If you have picky eaters at home that don’t love to eat vegetables, this is a great recipe to make because you can barely taste the kale.

I love making this feta bread for more casual weekend bakes, or on weeknight afternoons when I’m in the mood for a project. It’s awesome to have for the whole week to snack on, or to serve at brunch.

If you’re as much of a kale lover as both Kate and I are, definitely check out this Lacinato Kale Chip recipe and this Tuscan Kale Caesar Salad. You could even just make them if you happen to have leftover kale after making this bread!

Key Ingredients for This Recipe

Einkorn all-purpose flour

Einkorn flour is known as the original wheat in its purest form. It’s different from regular flour as it hasn’t been “touched by modern hybridization” at all. You can get einkorn flour in most of the large grocery stores in the baking isle. If you can’t find it, use regular all-purpose flour instead.

Tuscan kale

Tuscan kale is super tender, making it a great kale to cook with. It’s leaves are long, skinny, dark green and fairly flat. Look for a kale bunch that’s dark in color, has few flaws, and feels really fresh. If you can’t find Tuscan kale, use curly kale instead.

Crumbled feta

Crumbled feta is the perfect addition to this bread. It’s tangy, salty, creamy and mild. And it goes so well with kale and leafy greens in general. Opt for a whole block of feta rather than pre-crumbled. It’ll taste much fresher and be much tastier. You’ll find feta in the fancy cheese section at most grocery stores.

Additional Ingredients

  • 1 cup whole wheat white flour
  • 1 ½ tablespoons baking powder
  • Generous pinch kosher salt and black pepper
  • 2 eggs
  • ½ cup extra virgin olive oil
  • ¾ cup plain Greek yogurt (2% or full fat)
  • ¾ cup whole milk
  • ¼ cup chopped walnuts (optional)
Kale and feta bread on in a loaf pan

Step by Step Instructions to Make This Kale Bread Recipe

Step 1: Combine ingredients

Preheat the oven to 350 degrees and grease a loaf pan with baking spray (or line with parchment paper). Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl. Whisk together the eggs, olive oil, yogurt and milk in another bowl. Pour the wet ingredients into the dry ingredients and mix together until just combined.

Step 2: Bake feta bread

Transfer the batter into the loaf pan. Sprinkle the chopped walnuts over top, if using. Bake for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean and edges start to brown. Let sit for 10 minutes before transferring to a cooling rack.

Feta bread with kale and walnuts cut into slices

FAQs and Expert Tips

What’s the difference between Tuscan kale and curly kale?

Tuscan kale ( darker in color and slightly thinner and flatter) cooks quicker and is more versatile than curly kale (much lighter in color and curlier). If you use curly kale, it’s recommended to massage it with oil and an acid (lemon juice, vinegar) before using to break down some of its tough fibers. Although they have slight differences, the two kales can be used interchangeably.

Can this feta bread be made gluten-free?

Yes, although I can’t promise you it’ll come out exactly the same. However, use a gluten-free all-purpose baking mix that has a 1:1 ratio and it should turn out pretty well.

How to store this kale bread:

Wrap the bread tightly or store in an airtight container so it doesn’t get stale. If you’re planning on having it last for more than 2 to 3 days, place it in the refrigerator (especially since it has feta in it).

Additional Kale Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kale and feta bread on healthyseasonalrecipes.com

Kale Feta Bread


Description

Savory quick bread made with einkorn flour, kale and feta by Gina of Running to the Kitchen.


Ingredients

  • • 1 1/2 cup einkorn all-purpose flour
  • • 1 cup whole wheat white flour
  • • 1 1/2 tablespoons baking powder
  • • Generous pinch kosher salt and black pepper
  • • 2 1/2 cups shredded Tuscan kale
  • • 1 cup crumbled feta
  • • 2 eggs
  • • 1/2 cup extra virgin olive oil
  • • 3/4 cup plain Greek yogurt (2% or full fat)
  • • 3/4 cup whole milk
  • • 1/4 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees and grease a loaf pan with baking spray or line with parchment paper.
  2. Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl.
  3. Whisk together the eggs, olive oil, yogurt and milk in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix together until just combined.
  5. Transfer the batter into the loaf pan.
  6. Sprinkle the chopped walnuts on top if using.
  7. Bake for 45-50 minutes until a toothpick inserted in the middle of the loaf comes out clean and edges start to brown.
  8. Let sit for 10 minutes before removing to a cooling rack.

Notes

How to store:

Wrap the bread tightly or store in an airtight container so it doesn’t get stale. If you’re planning on having it last for more than 2 to 3 days, place it in the refrigerator (especially since it has feta in it).

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Oven
  • Cuisine: American

Nutrition

  • Calories: 263
  • Sugar: 2 g
  • Sodium: 163 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 8 g

Keywords: kale bread,savory bread

Running to the Kitchen on Pinterest

Running to the Kitchen on Facebook

Running to the Kitchen on Instagram

Running to the Kitchen on Twitter