Broccoli and Feta Loaf (Printable version)

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

# What You'll Need:

→ Vegetables

01 - 1.5 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 0.25 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 0.5 teaspoon baking soda
08 - 0.5 teaspoon salt
09 - 0.25 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 thoroughly, allow to cool, and pat dry with paper towels.
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 add buttermilk and melted butter. Mix until combined.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold in chopped broccoli and crumbled feta cheese until evenly distributed.
07 - Pour batter into prepared loaf pan and smooth the top surface with a spatula.
08 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It's a savory loaf that proves bread doesn't always have to be sweet, filling your kitchen with savory, comforting aromas.
  • The buttermilk keeps it moist for days, so you get that tender crumb without any dryness.
  • Feta melts into pockets of salty creaminess that make plain sliced bread feel like something special.
02 -
  • Don't skip patting the broccoli dry; I learned this lesson when my first loaf came out dense and waterlogged because I rushed this step.
  • Overmixing the batter is the most common mistake—mix just until combined and accept that it won't be perfectly smooth like cake batter.
03 -
  • Use room temperature eggs because they blend more smoothly with the other wet ingredients and create a more cohesive batter.
  • If your feta is particularly salty, rinse it quickly before crumbling to balance the overall seasoning and prevent an overly salty loaf.
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