Broccoli and Feta Loaf (Print)

Moist savory loaf with tender broccoli and creamy feta, enriched with buttermilk for a nutritious Mediterranean-inspired bread.

# Ingredients:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It strikes that perfect balance between wholesome and indulgent, so you don't feel guilty eating it for lunch or dinner.
  • The combination of feta and broccoli is quietly magical, making this loaf taste more adventurous than the simple ingredient list suggests.
  • Leftovers toast beautifully, which means breakfast sorted for the next few mornings.
02 -
  • Overmixing is the enemy; a few lumps in the batter are actually a sign you're doing it right and will result in a tender crumb instead of a dense brick.
  • Don't skip drying the broccoli after steaming because excess moisture will make the loaf soggy and throw off the balance of ingredients.
03 -
  • A metal toothpick tests doneness more reliably than a wooden one because you can feel the resistance of the crumb.
  • Let the loaf rest for a full five minutes before cutting into slices so the structure sets completely and you get clean, uniform slices.
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