One Savory Quick Bread Recipe—Endless Ways to Flavor It

Just like muffins can come in sweet and savory flavors, so do quick breads. While I love a good banana bread or even a good pineapple coconut bread, I really love making savory quick breads too!

We have gotten pretty creative with our leftovers over here, and some of the ways we love to use items up is in savory quick breads. Not only do you not need a ton of items to add flavor, you can really use savory quick breads for multiple meals. Make a bread that works for breakfast, an afternoon snack, or works well with soup for dinner!

There are so many options here, but they all start with the same base recipe:

You will notice the biggest difference between the sweet and savory quick breads is the sugar and the vanilla. Unless you were making a savory bread that could use a sweetness like something with corn, in most cases you don’t need to add sugar.

We will use the same process as far as separating our ingredients into a Dry Team and Wet Team. We mix these two together, then fold in our “fun stuff” or our flavor options.

Depending on the size of your loaf pan and what it is made of (aluminum, glass, or metal) will greatly affect your baking times. Make sure to use the toothpick test to make sure your bread is fully cooked.

No one wants beautiful brown bread on the outside, and then soggy undercooked bread on the inside. Also don’t forget to let your bread rest for 10-15 minutes before removing it from the pan. I find it easier to wait and it comes out easily when you do too!

What flavors should we add to Savory Quick Breads?

I really wanted to show you some different flavor combinations that also tend to be common leftovers. This hopefully will spark your creativity to use what you already have and prevent some food waste.

Why throw away savory leftovers if you can reinvent them into a yummy savory quick bread?

I have noticed that most of my savory quick bread tend to involve cheese. That could be because I absolutely adore cheese, but I also find it really helps create a yummy flavor combination.

If you are lactose intolerant, or just avoid cheese, you can totally adjust these flavors to skip the cheese!

I tend to have little odds and ends of different vegetables in my fridge. This is the perfect way to use them up because honestly you do not need much. You may not have enough for a full meal, but you definitely can add them to a quick bread for maximum flavor!

Similar to the “leftover” pizza we make at my house, where we make homemade dough and use up leftovers for toppings, so many things can be added to a bread.

Another great thing is if you notice items like cream cheese or pesto sauce coming close to expiration date, you can totally make bread with those!

One of the best things we have done to reduce our grocery budget, is to reduce food waste. Not only are we not throwing away money, but we have also gotten really creative about using our leftovers in new and exciting ways.

Whether we use them for a pizza, for muffins, for Saturday morning omelets, or in savory quick breads…..they all get used up and that means we get our full value out of them!

Quick breads can also be made in batches, then frozen for later. I do recommend that you pre-slice them first though. I have tried leaving them whole like other breads, but I find it much easier to just remove a few slices from the freezer at a time versus having to defrost a whole loaf!

What kind of leftovers can you use to make your own Savory Quick Breads?