Cheddar and spinach loaf

Cheddar and spinach loaf

Here comes the second recipe from my last Saturday’s brunch and also first savoury bake on Hey, cakes! This cheddar and spinach loaf is delicious on its own, but toasted and topped with crispy bacon it is just heaven on earth. OK, maybe a slight exaggeration, but it’s good. Very good.

It was well received and super fast consumed by my friends, so this is definitely a recipe that will be used again in our house.

CHEDDAR AND SPINACH LOAF (Adapted from Lakeland)


300g self-raising flour
Pinch salt
130g cheddar cheese, grated
150g frozen spinach, defrosted and well drained
250ml milk
2 eggs
2 teaspoons horseradish


  1. Preheat the oven to 200°C and grease a loaf pan (mine is 25cm)
  2. In a large bowl mix together sifted flour and salt. Mix in cheddar and spinach.
  3. In a separate bowl beat together egg, milk and horseradish. Pour this into the flour mixture and mix well.
  4. Pour into a loaf pan and bake for an hour. If you see that the top is getting burned before the inside is ready, cover the loaf with foil for the remaining time.
  5. Allow to cool in the pan for about 10 minutes and then transfer to a cooling rack.

Cheddar and spinach loaf
Cheddar and spinach loaf

Link up your recipe of the week

16 thoughts on “Cheddar and spinach loaf

  1. This sounds really delicious – wonder if I can make it low-carb! I have a huge bag of frozen spinach begging to be used up. Thanks for linking to #CookBlogShare


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s