Pin it There's something about the smell of broccoli baking into bread that catches people off guard in the best way. My neighbor stopped by one afternoon while this loaf was cooling on my counter, and her skeptical expression turned into genuine curiosity the moment she bit into a slice. That's when I realized this wasn't just a way to sneak vegetables into carbs—it was actually delicious, with creamy pockets of feta that made every bite feel intentional and nourishing.
I made this for a packed lunch situation where I needed something more substantial than regular sandwich bread, and it became my go-to for the whole month. The fact that it stays fresh and actually tastes better the next day was a happy accident I wasn't expecting from a quick weeknight recipe.
Ingredients
- Broccoli florets, finely chopped: Steaming them first removes excess water, which keeps the loaf from becoming soggy—a lesson I learned after one watery attempt.
- Feta cheese, crumbled: Don't skip the crumbling step; larger chunks stay firmer while small pieces disperse and create those creamy surprises throughout.
- Buttermilk: This is the secret to the tender, moist crumb; regular milk won't give you the same tang or texture.
- Unsalted butter, melted: Melting it first helps it distribute evenly, giving you a richer batter than cold butter chunks would.
- All-purpose flour: Two cups gives you structure without being heavy; too much flour and you'll have a dense brick instead of bread.
- Baking powder and baking soda: Together they create lift without needing yeast or waiting time, which is why this comes together so quickly.
- Salt and black pepper: These aren't afterthoughts; they balance the richness of the feta and egg.
- Eggs: Three eggs bind everything and add moisture that keeps this loaf tender even after a few days.
Instructions
- Prep your pan and oven:
- Preheat to 350°F and line a 9x5-inch loaf pan with parchment paper—this small step saves you from struggling with a stuck loaf later. Greasing before the parchment gives you extra insurance.
- Steam the broccoli:
- Two to three minutes of steaming is just enough to soften the florets without turning them to mush. Drain thoroughly and pat dry with a kitchen towel so no excess moisture sneaks into your batter.
- Mix your dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl, making sure the leavening agents are distributed evenly. This prevents pockets of baking soda flavor that taste metallic.
- Combine the wet ingredients:
- Beat the eggs first, then stir in the buttermilk and melted butter until they're one cohesive mixture. The order matters because beaten eggs incorporate air that helps the bread rise.
- Bring wet and dry together:
- Pour the wet mixture into the dry ingredients and stir just until combined—overmixing develops gluten and makes the loaf tough instead of tender. A few small flour streaks are fine; they'll disappear in the oven.
- Fold in the broccoli and feta:
- Use a gentle folding motion rather than stirring to avoid breaking up the cheese and distributing the broccoli evenly. This is where your loaf gets its personality.
- Transfer to the pan:
- Pour the batter in and smooth the top gently so it bakes evenly. You'll see the broccoli and feta peeking through, which is exactly what you want.
- Bake until golden:
- Forty-five to fifty minutes at 350°F is your target; use the toothpick test to check doneness—it should come out clean or with just a few moist crumbs clinging to it. If you see batter, give it another five minutes.
- Cool properly:
- Let it rest in the pan for ten minutes so it firms up enough to handle, then transfer to a wire rack. This cooling step prevents the bottom from getting steamed and soggy.
Pin it The turning point for me came when I toasted a day-old slice and served it with a bowl of minestrone soup. My whole family wanted thirds, and suddenly this loaf wasn't just a clever way to eat vegetables—it became something people actually requested.
Flavor Variations You Can Try
Fresh herbs transform this loaf from simple to sophisticated. Dill is my go-to because it echoes the broccoli and feta naturally, but chives add a whisper of onion and parsley just brightens everything. I've also experimented with a pinch of garlic powder and red pepper flakes when I want something with more attitude, and it works beautifully without overwhelming the other flavors.
Making It Your Own
Half whole wheat flour creates a nuttier loaf with more fiber and a slightly earthier taste that pairs wonderfully with sharp feta. If you try this, add a tablespoon more buttermilk because whole wheat flour absorbs more liquid and you want to keep that moist texture. Other vegetables work too—roasted zucchini, sautéed spinach, or even sun-dried tomatoes all follow the same wet-to-dry balance and give you a different loaf each time you bake it.
How to Serve and Store
Warm slices are gorgeous with a simple green salad or alongside soup, but toasting day-old slices transforms them into something crispy and even more flavorful. This loaf keeps for four days wrapped at room temperature and actually tastes better on day two when the flavors meld together; you can also freeze it for up to three months and thaw it whenever you need a quick, nourishing snack.
- Toast thick slices and top with cream cheese and smoked salmon for an unexpected breakfast.
- Pack a slice with hummus and roasted vegetables for lunches that feel more interesting than usual sandwiches.
- Slice it thin, toast it crispy, and serve alongside a cheese board for a savory bread option nobody expects.
Pin it This loaf proves that savory bread belongs on your weeknight table just as much as sweet versions do. Once you bake it once, you'll find yourself making it again and again.
Recipe Questions & Answers
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain thoroughly, then pat dry before adding to prevent excess moisture in the batter.
- → How should I store this loaf?
Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. Slices can also be frozen for up to 3 months.
- → Can I make this dairy-free?
Substitute buttermilk with plant-based milk plus vinegar, use vegan butter, and replace feta with dairy-free feta or olives for similar flavor.
- → What herbs work best in this loaf?
Fresh dill, chives, parsley, or oregano complement the feta beautifully. Add 2 tablespoons of chopped herbs to the batter before baking.
- → Can I add other vegetables?
Spinach, grated zucchini, or bell peppers work wonderfully. Just ensure vegetables are cooked and well-drained to maintain proper texture.