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 Need:

→ Vegetables

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

→ Dairy

02 - 1 cup crumbled feta cheese
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 a 9x5-inch loaf pan and line with parchment paper.
02 - Steam or blanch broccoli florets for 2-3 minutes until just 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 until evenly distributed.
04 - In a separate bowl, beat eggs until combined, then mix in buttermilk and melted butter until smooth.
05 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
06 - Gently fold broccoli florets and crumbled feta cheese into batter using a rubber spatula.
07 - Pour batter into prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean or with only moist crumbs.
09 - Allow loaf to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's the kind of loaf that tastes humble but sophisticated, perfect for lunch boxes or unexpected guests.
  • Buttermilk does something magical here—makes everything tender without any weird chemical aftertaste.
  • One loaf disappears fast, which is the highest compliment a bread can receive.
02 -
  • Do not skip blanching the broccoli—raw broccoli releases too much moisture and turns the loaf heavy and waterlogged.
  • Overmixing is the enemy here, so stir just until combined and resist the urge to keep stirring once you see a few flour streaks disappearing.
03 -
  • Pat the broccoli completely dry after blanching—any lingering water gets trapped in the crumb and makes it dense and soggy.
  • Use crumbled feta rather than sliced because it distributes evenly and melts slightly into the batter, adding subtle saltiness everywhere.
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