Broccoli and Feta Loaf (Printable)

A moist, savory loaf combining tender broccoli florets with creamy feta cheese and buttermilk for a nutritious Mediterranean-style bread perfect for any meal.

# Components:

→ Vegetables

01 - 1 1/2 cups finely chopped broccoli florets

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 1/4 cup melted unsalted butter

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# Method:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain, cool, and pat dry.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.
05 - Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold in the chopped broccoli and crumbled feta.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's the kind of savory bread that makes you feel like you're eating something special without any fuss
  • The buttermilk keeps it incredibly moist for days, unlike other quick breads that dry out
02 -
  • Overmixing is the enemy here, so stop as soon as the flour disappears
  • Room temperature ingredients help everything blend seamlessly without creating pockets of butter or flour
03 -
  • If your feta comes in brine, give it a quick drain so it doesn't make the batter too wet
  • The blanching step for broccoli isn't optional unless you like raw, slightly crunchy surprises in your bread
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