Easy Salsa Bread recipe. This simple quick bread is made with less than 10 ingredients, and pairs perfectly with soups or chili.
If there is one thing that I can’t stop buying, it’s salsa.
Okay, maybe that’s a lie. I would probably say that it is sugar, then chocolate then oats. But the next best thing, or let’s say the ingredient that I always buy that DOESN’T end up in my oatmeal is salsa.
If you take a look into my fridge, you may or may not see about a half dozen jars of opened, half used salsa.
Yeah, I have a problem. But I am always on the hunt for the best one.
Which just means that I need to use up a LOT of salsa in my house before I move in 2 months.
Time to get creative!
This salsa bread might just be my new favourite thing.
Not only does it use up my salsa (win), it is SO easy to make! I am almost embarrassed calling this a “bread” because of the lack of yeast and effort involved in making it.
Seriously. Whenever I make soup, I know that I can whip this up in no time while the soup is cooking.
My tip for this bread is to get yourself a really good salsa. That is the base of this recipe, so it can make or break this bread.
I love using Neal Brothers salsa because it has my FAVOURITE hot hot habenero flavour, but I have had success with all sorts of salsas that I have found in my fridge lately.
Another way I love eating this bread? Toasted with cream cheese and spinach on top. YUM!
I don’t think I can have a soup without this bread from now on!
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Salsa Bread
Ingredients
- 1/2 cup salsa
- 1/2 tsp cumin
- 1/2 cup sour cream
- 1/2 cup oil
- 2 large eggs
- 1 Tbsp granulated sugar
- 1 3/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the salsa, cumin, sour cream, avocado oil and eggs.
- In a seperate bowl, mix together the sugar, flour, baking powder and salt. Slowly add to the wet ingredients and mix until fully combined.
- Pour into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool completely in the pan before removing and cutting.
Notes
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Hello!
You said ten ingredients but I only see nine. What about cornmeal? Or corn of some kind?
Nope! No cornmeal in here. I said LESS than 10 🙂 It’s the salsa and cumin that makes it so yellow.
I love making quick breads, but I have never tried using salsa when making it. It looks delicious. What a creative way to use up leftover salsa.
Agree!! Now I know what to do with all those half empty jars 😉
this is such a creative recipe idea! I had no idea that you could even make salsa bread! What a great recipe thanks for sharing!
It is great to use up your leftovers!!
CAN I MAKE THESE AS MUFFINS?
I have never tried them as muffins, but I don’t see why not! The cooking time would be shorter, around 25 minutes.