Broccoli and Feta Loaf (Printable)

Moist savory loaf with tender broccoli and creamy feta, enriched with buttermilk for nutritious Mediterranean-style 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 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 stir in buttermilk and melted butter until combined.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold broccoli and feta cheese into the batter using a rubber spatula.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It comes together in under two hours and actually tastes like you spent all day in the kitchen.
  • The buttermilk keeps the crumb so moist that it's still tender the next day, cold or toasted.
  • You can slice it for breakfast, serve it alongside soup for lunch, or gift it to someone and watch their face light up.
02 -
  • Overmixing the batter is the number one reason this loaf turns out dense instead of tender, so embrace your inner minimalist at the mixing stage.
  • The broccoli absolutely must be patted dry after cooking, because any lingering water makes the batter wetter and throws off your texture.
03 -
  • Make sure your parchment paper lines the pan with enough overhang that you can grip it and pull the whole loaf out at once—this keeps the sides from sticking and gives you clean edges.
  • If the top starts browning too quickly, tent it loosely with foil for the last 10 to 15 minutes of baking so the inside finishes cooking without the outside burning.
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