Broccoli and Feta Loaf (Printer-Friendly)

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

# What You Need:

→ Vegetables

01 - 1 1/2 cups finely chopped broccoli florets

→ 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

# How to Cook:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain thoroughly, cool, and pat dry to remove excess moisture.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well blended.
04 - In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter until fully incorporated.
05 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
06 - Gently fold the chopped broccoli and crumbled feta into the batter until evenly distributed.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It is the rare savory loaf that actually tastes better the next day, making it perfect for meal prep
  • The buttermilk keeps it incredibly moist for days, unlike most quick breads that dry out
02 -
  • Patting the broccoli completely dry after blanching is crucial, otherwise excess water will make the loaf dense and soggy
  • Letting the loaf cool completely before slicing gives the structure time to set, so you do not end up with crumbly pieces
03 -
  • Room temperature ingredients mix more evenly, so take the eggs and buttermilk out about 30 minutes before starting
  • If you do not have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes
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