Broccoli and Feta Loaf (Print Version)

Moist, savory loaf packed with broccoli florets and creamy feta, enriched with buttermilk for a nutritious bread.

# What You'll Need:

→ Vegetables

01 - 1 1/2 cups broccoli florets, finely chopped

→ Dairy

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

→ 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

# How to Make It:

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.

# Additional Tips::

01 -
  • The buttermilk makes this loaf incredibly moist without needing complicated techniques or ingredients
  • It is one of those rare savory breads that actually keeps well for days, getting better as the flavors meld
02 -
  • Overmixing the batter is the quickest way to end up with a tough, dense loaf instead of tender bread
  • Make sure the broccoli is completely dry before folding it in, or you will end up with soggy spots throughout
03 -
  • Room temperature ingredients mix more easily and create a more uniform texture
  • Letting the loaf cool completely before slicing prevents it from crumbling and gives you cleaner pieces
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