Broccoli and Feta Loaf

This Broccoli and Feta Loaf is a savory, moist, and nutritious bread that perfectly blends the earthy taste of tender broccoli florets with the creamy, tangy punch of feta cheese. Enriched with buttermilk for a soft crumb and balanced with melted butter, this Mediterranean-style loaf is an excellent choice for a wholesome snack or a light meal that doesn't compromise on flavor.

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The beauty of this recipe lies in its simplicity and texture. By steaming the broccoli briefly before baking, you ensure the florets are perfectly tender, while the crumbles of feta cheese melt slightly into the batter, providing salty pockets of joy in every slice.

Ingredients

• Vegetables: 1 1/2 cups (150 g) broccoli florets, finely chopped
• Dairy: 1 cup (150 g) feta cheese, crumbled; 1 cup (240 ml) buttermilk; 1/4 cup (60 g) unsalted butter, melted
• Dry Ingredients: 2 cups (250 g) all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp black pepper
• Eggs: 3 large eggs

Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Step 2

Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain, cool, and pat dry.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

Step 4

In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.

Step 5

Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix).

Step 6

Fold in the chopped broccoli and crumbled feta.

Step 7

Pour the batter into the prepared loaf pan and smooth the top.

Step 8

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Zusatztipps für die Zubereitung

To ensure your loaf has the perfect texture, be careful not to overmix the batter once you combine the wet and dry ingredients. Also, ensure the steamed broccoli is patted very dry to prevent excess moisture from making the bread soggy.

Varianten und Anpassungen

You can customize this loaf by substituting half of the all-purpose flour with whole wheat flour for extra fiber. For a more aromatic profile, try adding 2 tablespoons of chopped fresh herbs like dill, chives, or parsley to the mixture.

Serviervorschläge

This Broccoli and Feta Loaf is fantastic served warm alongside a bowl of tomato soup or a fresh Mediterranean salad. Leftover slices can be toasted and served with a poached egg for a hearty vegetarian breakfast.

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Whether you're hosting a brunch or preparing a weeknight snack, this savory loaf is a crowd-pleaser that brings wholesome ingredients and bold flavors together in every slice. Enjoy the perfect balance of moist bread, tender greens, and creamy feta.

Recipe FAQs

→ Can I make this loaf ahead of time?

Yes, this loaf keeps well for 2-3 days at room temperature when wrapped tightly, or up to a week when refrigerated. It also freezes beautifully for up to 3 months—slice before freezing for easy toasting.

→ Do I need to cook the broccoli before adding it?

Yes, briefly steam or blanch the broccoli for 2-3 minutes until just tender. This ensures it cooks through evenly in the loaf without becoming mushy or tough. Pat it dry to prevent excess moisture.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well—thaw completely and squeeze out excess moisture before chopping and adding to the batter. You may need to reduce the buttermilk slightly if the broccoli retains water.

→ What can I substitute for buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes, and use as a buttermilk replacement. Plain yogurt thinned with a little milk also works.

→ How do I know when the loaf is done?

Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the loaf should pull slightly away from the pan edges.

→ Can I add other vegetables or cheese?

Absolutely. Spinach, grated zucchini, or bell peppers work well. Try swapping feta for goat cheese, cheddar, or gruyère. Just keep the total add-in volume around 2 cups to maintain the proper texture.