Spinach artichoke bread

Oh, you guys. I’m about to share something truly special with you today. It’s a recipe that has become a staple in my kitchen, a guaranteed crowd-pleaser, and honestly, a little slice of heaven whenever I need a pick-me-up. We’re talking about spinach artichoke bread, and if you think that sounds divine, just wait until you taste it. It’s like my famous spinach artichoke dip, but in a warm, comforting, incredibly moist bread form. Seriously, my family begs for this all the time, and it’s one of those recipes that makes me feel like a culinary superhero, even on the busiest weeknights. It’s surprisingly simple, incredibly flavorful, and has this cozy, comforting vibe that just makes everything feel a little bit better. If you love that creamy, cheesy, spinach and artichoke goodness, you are going to absolutely adore this. It’s way easier than you might think, and the results are just spectacular!

What is Spinach Artichoke Bread?

So, what exactly *is* spinach artichoke bread? Think of it as the ultimate love child of a rich, creamy spinach artichoke dip and a wonderfully tender quick bread. It’s not a yeasted bread that requires hours of proofing; it’s more along the lines of a muffin or a quick loaf, which is part of its magic. The “spinach artichoke” part comes from a generous amount of chopped spinach and tender artichoke hearts, all bound together in a creamy, cheesy base that bakes up into this gorgeous, flavorful loaf. The name pretty much says it all – it’s a delicious bread bursting with those beloved spinach artichoke flavors. It’s got that irresistible cheesy, slightly tangy, earthy goodness all baked into a soft, moist crumb. It’s truly a comfort food dream come true, and I promise it’ll become your new go-to for so many occasions.

How do you make Spinach Artichoke Bread?

Quick Overview

Making this incredible spinach artichoke bread is surprisingly straightforward. You’ll basically be mixing up a quick batter, folding in that glorious spinach and artichoke mixture, and then baking it until it’s golden brown and smells like heaven. The whole process, from start to finish, takes less than an hour, making it perfect for those moments when you need a delicious homemade treat without a lot of fuss. The beauty is in its simplicity – no kneading, no proofing, just simple mixing and baking for maximum flavor and comfort.

Ingredients

For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
1 cup milk (whole milk works best for richness, but I’ve used 2% and it’s still great)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 tablespoon lemon juice (this really brightens up the flavors!)

For the Filling:
10 ounces frozen chopped spinach, thawed and squeezed very dry (this is CRUCIAL for texture!)
1 (14-ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded Monterey Jack cheese
½ cup shredded Parmesan cheese
2 cloves garlic, minced (or ½ teaspoon garlic powder if you’re in a pinch)
¼ cup sour cream or plain Greek yogurt (for extra creaminess)

For the Glaze:
¼ cup shredded Parmesan cheese
1 tablespoon melted butter
Optional: a pinch of garlic powder

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). This ensures your oven is nice and hot, ready to bake your bread to perfection. Then, lightly grease and flour a standard loaf pan (about 9×5 inches). You can also line it with parchment paper, leaving an overhang on the sides, which makes lifting the bread out super easy. This step prevents any sticking and helps create that beautiful golden crust.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. Whisking well ensures that all the leavening agents and seasonings are evenly distributed throughout the flour, which helps the bread rise evenly and prevents any pockets of salt or baking soda. You want a nice, uniform mixture before we add the wet ingredients.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the milk, melted butter, eggs, and lemon juice. Make sure the melted butter isn’t too hot, or it could scramble the eggs. Whisk everything until it’s well combined and smooth. The lemon juice adds a lovely little brightness that cuts through the richness of the cheese and spinach, so don’t skip it!

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix just until everything is combined and no dry streaks of flour remain. It’s really important not to overmix here! Overmixing can develop the gluten too much, resulting in a tougher bread. A few lumps are perfectly okay – trust me on this one. We want a tender crumb.

Step 5: Prepare Filling

Now for the star of the show! In a medium bowl, combine the thoroughly squeezed spinach, chopped artichoke hearts, Monterey Jack cheese, Parmesan cheese, minced garlic, and sour cream (or Greek yogurt). Stir everything together until it’s well incorporated. You want to make sure that spinach is as dry as possible; excess moisture is the enemy of a good texture in quick breads and can make it gummy. I usually press it down firmly in a clean kitchen towel or paper towels.

Step 6: Layer & Swirl

Pour about half of the bread batter into your prepared loaf pan. Dollop about half of the spinach artichoke filling over the batter. Then, pour the remaining batter over the filling. Finally, spoon the rest of the filling on top. Now, this is where you get creative! You can gently swirl the filling into the batter using a knife or a skewer, but don’t go too crazy. You want distinct pockets of deliciousness, not a uniform color. A few swirls are perfect for visual appeal and flavor distribution.

Step 7: Bake

Place the loaf pan in the preheated oven and bake for 45-55 minutes. The baking time can vary depending on your oven, so start checking around the 40-minute mark. The bread is done when it’s golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, not wet batter). If the top starts browning too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up properly. After it has cooled slightly, carefully invert it onto a wire rack to cool completely. While the bread is still warm (but not piping hot), brush the top with the melted butter and sprinkle generously with the Parmesan cheese and optional garlic powder for a simple, savory glaze. This adds an extra layer of flavor and a lovely golden finish.

Step 9: Slice & Serve

Once the bread has cooled enough to handle (ideally, still a little warm for the best experience!), slice it into thick pieces. The aroma is absolutely intoxicating at this stage! Serve it warm and watch it disappear. It’s perfect on its own, or you can serve it with a little extra butter on the side if you’re feeling indulgent.

What to Serve It With

This spinach artichoke bread is so incredibly versatile, it fits into almost any mealtime scenario! For a delightful breakfast, I love serving warm slices alongside a perfectly brewed cup of coffee or a creamy latte. It’s comforting without being too heavy for the morning. For a more elaborate brunch spread, it’s a fantastic addition to a table laden with eggs, fruit salads, and maybe some crispy bacon. A slice of this bread adds a savory, satisfying element that everyone raves about. Presentation-wise, I like to cut it into slightly thicker slices and arrange them artfully on a platter. As a crowd-pleasing dessert, it’s unexpected and absolutely delicious! Serve it warm after dinner, perhaps with a dollop of crème fraîche or a light drizzle of honey for a sweet and savory contrast. And for those cozy snacks, there’s nothing better than a thick slice enjoyed with a glass of milk or a warm bowl of soup on a chilly afternoon. My family traditions often involve having this alongside our weeknight chili or even as a special treat on movie nights. It’s just so universally loved!

Top Tips for Perfecting Your Spinach Artichoke Bread

I’ve made this spinach artichoke bread more times than I can count, and through those countless bakes, I’ve picked up a few tricks that make all the difference. First, regarding the zucchini prep (wait, I meant spinach prep!), squeezing out as much moisture as humanly possible from the thawed frozen spinach is absolutely non-negotiable. I cannot stress this enough! Use paper towels, a clean kitchen towel, a potato ricer – whatever works for you, just get it super dry. This prevents a soggy bottom and ensures a tender, cake-like crumb. For mixing advice, remember what I said about overmixing: DON’T DO IT. Mix just until the dry ingredients are incorporated. A few lumps are your friend here. Overdeveloped gluten leads to a tough, chewy bread, and we want that soft, tender texture. When it comes to swirl customization, don’t overthink it. A few gentle twists with a knife or skewer are enough to create beautiful marbling without completely blending the filling into the batter. It looks prettiest with distinct layers and pockets of cheese and veggies. For ingredient swaps, if you’re out of Monterey Jack, sharp cheddar or a colby blend works beautifully. You can also experiment with the herbs – a pinch of dried dill or chives in the filling can be lovely! For baking tips, always know your oven. If you find your bread browns too quickly, a loose tent of aluminum foil over the top for the last 15-20 minutes of baking is your secret weapon. And the toothpick test is your best friend for doneness; it’s the most reliable way to tell if it’s cooked through. Finally, for glaze variations, if you’re not a huge fan of Parmesan, you can skip the glaze altogether or just use a little melted butter. Sometimes, a light dusting of extra paprika or a sprinkle of sesame seeds can add a nice visual touch and a subtle flavor boost. I once tried adding a tiny bit of finely chopped sun-dried tomato to the filling, and it was surprisingly delicious!

Storing and Reheating Tips

This spinach artichoke bread is fantastic when it’s fresh out of the oven, but it also holds up beautifully for a few days, making it perfect for meal prep or enjoying leftovers. For room temperature storage, once the bread has cooled completely, I like to wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh and delicious for about 2-3 days this way. Just make sure it’s fully cooled to prevent condensation, which can make it soggy. When it comes to refrigerator storage, if you live in a warmer climate or want to keep it longer, the fridge is your best bet. Again, wrap it tightly in plastic wrap, then place it in an airtight container or a freezer bag. It should keep well in the refrigerator for up to 5 days. The texture might be slightly firmer, but that’s easily fixed with reheating. For freezer instructions, this bread freezes wonderfully! Let it cool completely, then wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil or a freezer bag. It can be frozen for up to 3 months. To thaw, simply remove it from the freezer and let it thaw at room temperature overnight, or place it in the refrigerator to thaw more slowly. For glaze timing advice, if you plan to store the bread for a day or two, I recommend adding the glaze *after* you reheat it. This keeps the cheese on top from getting too melty or greasy during storage. If you’re freezing it, definitely wait to glaze until after it’s been thawed and reheated.

Frequently Asked Questions

Final Thoughts

I truly hope you give this spinach artichoke bread a try. It’s one of those recipes that just brings joy, both in the making and the eating. It’s proof that you don’t need complicated techniques or fancy ingredients to create something truly delicious and memorable. The combination of creamy, cheesy spinach and artichoke hearts baked into a moist, tender bread is simply irresistible, and I’m confident it will become a favorite in your home too. If you loved this recipe, you might also enjoy my other savory quick breads or my recipes for dips and appetizers that feature similar flavor profiles. They’re all made with the same love and attention to detail! I can’t wait to hear what you think when you make it. Please feel free to leave a comment below with your thoughts, any variations you tried, or how your family loved it. And if you share a photo on social media, be sure to tag me – I’d love to see your creations!

Spinach Artichoke Pull-Apart Bread

A delicious and cheesy pull-apart bread filled with spinach and artichoke, perfect for gatherings!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Bread Dough

• 1.5 cups warm water 105-115°F
• 2.25 teaspoons active dry yeast
• 1 tablespoon sugar
• 4 cups all-purpose flour plus more for dusting
• 1.5 teaspoons salt
• 2 tablespoons olive oil

Filling

• 10 ounces frozen chopped spinach thawed and squeezed dry
• 14 ounces artichoke hearts canned or jarred, drained and chopped
• 8 ounces cream cheese softened
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic minced
• 0.5 teaspoons black pepper
• 0.5 teaspoons salt

Topping

• 0.5 cup melted butter
• 1 teaspoon garlic powder
• 0.5 teaspoon Italian seasoning

Instructions

 

Preparation Steps

• In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
• Add flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add olive oil and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, combine thawed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, pepper, and salt. Mix well until combined.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
• Spread the spinach and artichoke filling evenly over the dough, leaving a small border.
• Cut the dough into 12 equal strips (6 across, 2 down). Stack the strips on top of each other. Cut the stacked strips into 6 equal pieces.
• Arrange the cut pieces, cut-side up, in a greased 9x5 inch loaf pan or a circular baking pan. You can arrange them in rows or a circular pattern.
• In a small bowl, combine melted butter, garlic powder, and Italian seasoning.
• Brush the melted butter mixture over the top of the bread.
• Cover the pan and let the bread rise for another 20-30 minutes.
• Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through.
• Let cool slightly before serving. Serve warm.

Notes

This bread is best served warm and can be a great appetizer or side dish.