Save The first time I saw broccoli baked into bread, I was honestly skeptical. Who puts vegetables in a quick bread and expects it to taste good? But then my neighbor Maria brought over a warm loaf, still smelling of feta and baked goodness, and I completely changed my mind after one bite. The broccoli becomes tender and sweet, the feta adds these salty little pockets, and the texture is somewhere between cornbread and a muffin, but better. Now it is my go-to for those times when I want something substantial but not too heavy.
Last autumn I made this loaf for a book club meeting, thinking it would be a nice side to soup. Everyone kept asking what I put in it because the flavor was so unexpected and satisfying. One friend admitted she normally hates broccoli but went back for seconds, and someone actually asked for the recipe before we even finished discussing the book. Something about the combination of tender vegetables and salty feta just works in a way that feels special but completely unpretentious.
Ingredients
- Broccoli florets: Chopping them small helps distribute the vegetable evenly throughout the loaf, so every bite has those tender green bits
- Feta cheese: The crumbles create little bursts of saltiness that balance the mild broccoli, and they melt just enough to become creamy pockets
- Buttermilk: This is the secret to the tender crumb, and its tang complements both the broccoli and feta beautifully
- All-purpose flour: Provides structure while keeping the loaf light enough to enjoy as a snack
- Baking powder and baking soda: Together they give the loaf a nice rise and that characteristic tender interior
- Salt and black pepper: Enhance all the flavors without overwhelming the subtle taste of the broccoli
- Eggs: Bind everything together while adding richness and structure
- Melted butter: Adds flavor and helps create a golden, slightly crisp crust
Instructions
- Preheat and prepare your pan:
- Get your oven to 350°F (180°C) and line a 9x5-inch loaf pan with parchment paper, greasing it well so nothing sticks.
- Prep the broccoli:
- Steam or blanch those florets for just 2-3 minutes until they are barely tender, then drain them thoroughly and pat them completely dry.
- Whisk the dry ingredients:
- In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper until everything is evenly distributed.
- Mix the wet ingredients:
- Beat the eggs in another bowl, then whisk in the buttermilk and melted butter until smooth.
- Combine everything gently:
- Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix or the loaf will be tough.
- Fold in the good stuff:
- Gently fold in the cooked broccoli and crumbled feta until they are evenly distributed throughout the batter.
- Bake to perfection:
- Pour the batter into your prepared pan, smooth the top, and bake for 45-50 minutes until a toothpick comes out clean.
- Let it rest:
- Cool in the pan for 10 minutes before moving to a wire rack, because cutting into it too soon will make the texture gummy.
Save My mother-in-law, who is notoriously picky about savory baked goods, took one bite and immediately asked if I had added any special spices. When I told her it was just broccoli, feta, and good buttermilk, she looked genuinely surprised. That moment when something simple exceeds expectations is exactly why I keep coming back to this recipe. It has become my comfort baking staple, the thing I make when I want to feed people something that feels like a hug.
Making It Your Own
Once you have the basic method down, this loaf adapts beautifully to whatever you have on hand. Fresh herbs like dill, chives, or parsley folded in at the end make it feel even more special, especially in spring when everything is growing. You can also swap half the flour for whole wheat if you want more fiber and a slightly nuttier flavor that stands up well to the strong feta.
Serving Suggestions
This loaf shines alongside a simple soup or big green salad for lunch, but I have also served it at brunch with scrambled eggs and fruit. Toasted slices topped with a little extra cheese or even some avocado make an incredibly satisfying snack, and the leftovers freeze beautifully if you wrap them well. My youngest daughter likes to eat it cold straight from the fridge, which tells you how good the texture stays even after a few days.
Storage and Freshness
Wrap the cooled loaf tightly in plastic and it will stay moist on the counter for 2-3 days, though the feta will intensify in flavor over time. For longer storage, slice it first and freeze individual pieces wrapped in plastic then foil, thawing at room temperature or toasting straight from frozen. Never refrigerate the whole loaf unless absolutely necessary, as that will make the texture dry and crumbly much faster.
- If your buttermilk is close to expiring, this is the perfect recipe to use it up
- Add a pinch of red pepper flakes if you want a little warmth that contrasts nicely with the feta
- Grate some lemon zest over the top right after baking for a bright, fresh finish
Save There is something deeply satisfying about a recipe that turns simple ingredients into something that feels like a treat. This loaf has become part of my regular rotation because it never fails to make people feel cared for and well-fed.
Recipe Questions & Answers
- → Can I make this loaf ahead of time?
Yes, this loaf keeps well for 2-3 days when wrapped tightly and stored at room temperature. You can also freeze individual slices for up to 3 months. Toast frozen slices directly from frozen for a quick snack.
- → What can I use instead of buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it thickens and curdles slightly. This creates a perfect buttermilk substitute with the right acidity for the baking soda.
- → Do I need to cook the broccoli first?
Yes, steaming or blanching the broccoli for 2-3 minutes ensures it becomes tender during baking. Raw broccoli would remain too crunchy and wouldn't distribute evenly through the batter. Pat it dry after cooking to prevent adding excess moisture.
- → Can I add other vegetables?
Absolutely. Finely chopped spinach, grated zucchini (squeeze out excess liquid), or diced bell peppers work well. Just keep the total vegetable amount around 1 ½ to 2 cups to maintain the proper batter consistency.
- → Why did my loaf sink in the middle?
This usually happens from underbaking or opening the oven door too early. Make sure the toothpick comes out completely clean before removing. Also, ensure your baking soda and powder are fresh, as expired leavening agents can cause sinking.
- → Is this loaf suitable for meal prep?
Perfectly suited. Slice the entire loaf after cooling completely, wrap slices individually in parchment or plastic, and store in the refrigerator for up to 5 days. Grab a slice for quick breakfasts or pack in lunch boxes.