Kale and Cheese Quick Bread
This week, in the reddit 52 weeks of baking challenge, I predict that we will see a lot of banana breads. Why? Because it’s quick bread week, and everyone has been making banana bread this year. I was actually planning to make a banana bread too until I realized that a kale bread would an easy stand-in for a copycat babka that a friend has asked me to make.
Don’t get fooled by the kale in this slightly sweet kale and cheese quick bread. There’s very little else healthy about it.
Ratios for baking quick breads and other things
When I was contemplating which quick bread to make, I did a bit of googling and reading. I knew that pound cakes have a standard formula (one pound each of butter: sugar: eggs: flour), but I was unaware that quick breads did as well. In Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman describes the ratio for quick breads as (by weight) two parts flour: two parts liquid: one part egg: one part butter.
The Food Network has gone away from these ratios and created a mix-and-match formula that anyone can use to create their own quick bread recipes. Scroll down to check out their list of 50 quick breads – I think I might want to bake everything on that list.
FAQs about this kale bread recipe
Feel free to use any hard cheese like cheddar, Monterey Jack, Parmesan, etc.
Sure. This quick bread would work with spinach or most any other herbs.
You could replace the buttermilk with yogurt or milk. Just don’t be put off by the fact that the batter seems too stiff. I promise that it turns out right in the end.
With the butter and the gruyère and the salty parmesan, this quick bread would be a great accompaniment to a pre-dinner martini. Or have it for breakfast with scrambled eggs.
No. You only would if you made it as one big loaf. Or reduce it if you’re making small ones or turn this recipe into kale muffins.
Greens don’t freeze particularly well straight. It would be better to make the loaf and freeze the loaf. Once it cools, double wrap it in plastic wrap, put it in a freezer bag, and remove all the air. It will keep in the freezer for about three months.
Kale and cheese quick bread
- 2 cups (250g) bleached, all-purpose flour plus more for dusting the loaf pan
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter, melted plus more for greasing the pan
- ½ cup buttermilk
- 2 eggs
- 4 oz hard cheese (e.g. gruyere, cheddar, or swiss), shredded
- ½ cup chopped kale (about two large leaves) stems removed and discarded
- 1 oz parmesan cheese, grated
- Preheat the oven to 350°F.
- Butter and flour an 8 1/2 x 4 1/2 in loaf pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl (or in the measuring cup for the buttermilk), combine the buttermilk, egg, and melted butter.
- Pour the liquid ingredients into the dry ingredients and mix only until just combined. Do not overmix. It will be quite thick.
- Add in gruyere and kale, mix until distributed throughout, and put into the prepared loaf pan.
- Top with parmesan cheese.
- Bake for 40-45 minutes, until the parmesan is golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes and then remove from the pan and cool.
If you make this kale and cheese quick bread recipe, please comment here or share a pic with me on Instagram!
Check out other quickbread recipes like this blackberry lemon loaf or one-bowl chocolate chip banana bread. Or keep with the greens and cheese theme and make these delicious spinach and feta muffins.
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Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Next week: signature bake