Pin It There's something wonderfully unpretentious about a savory loaf studded with broccoli and feta. I discovered this one on a Tuesday morning when I had a bunch of sad broccoli crowns taking up real estate in my crisper drawer and a sudden craving for something that wasn't sweet. What emerged from the oven was this golden, moist bread that somehow managed to be both humble and impressive—the kind of thing you'd wrap up for a neighbor or slice warm for lunch without overthinking it.
My partner took one slice, then another, then made a sandwich out of the third piece before I'd even finished cooling it completely. That's the moment I knew this recipe was a keeper—when someone doesn't even wait for permission to devour it straight from the rack.
Ingredients
- Broccoli florets: Chop them finely so they distribute evenly throughout the loaf and cook through in the oven's time frame.
- Feta cheese: Crumble it by hand rather than processing it; you want little pockets of salty, tangy flavor, not a homogenized paste.
- Buttermilk: This is the secret to moisture and a subtle tang that lifts the whole thing; don't skip it for regular milk.
- Unsalted butter: Melted and cooled slightly, it creates a tender crumb without making the loaf heavy.
- All-purpose flour: Standard choice here, though you can replace half with whole wheat if you like a nuttier texture.
- Baking powder and baking soda: Together they give you gentle lift and ensure the loaf rises evenly without being cake-like.
- Eggs: Three large eggs bind everything and add richness that makes this more than just quick bread.
- Salt and black pepper: Season generously; these are what transform good ingredients into something memorable.
Instructions
- Prep your pan and oven:
- Set the oven to 350°F and line your loaf pan with parchment paper so the loaf releases cleanly. A greased pan is fine, but parchment makes cleanup effortless and gives you peace of mind.
- Tenderize the broccoli:
- Steam or blanch the florets for just 2–3 minutes until they're fork-tender but still bright green. Too long and they'll turn to mush; too short and you'll hit a tough bite in the finished loaf.
- Make your dry base:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. This step evenly distributes the leavening agents so you don't end up with bitter pockets of baking soda.
- Combine the wet ingredients:
- Beat the eggs first, then add the buttermilk and melted butter, stirring until everything is uniform. The warmth of the butter helps the eggs incorporate smoothly.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir just until the streaks of flour disappear. This is the moment where restraint matters; overmixing leads to a tough, dense crumb that nobody wants.
- Fold in your stars:
- Add the cooled broccoli and crumbled feta, using a spatula to fold them in with the same gentle hand. The feta will crumble further as you fold, which is exactly what you want.
- Into the oven:
- Pour the batter into your lined pan, smooth the top gently, and slide it into the oven. You're aiming for 45–50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool with patience:
- Let it rest in the pan for 10 minutes so the structure sets, then turn it out onto a wire rack to cool completely. Slicing too early will compress the crumb; waiting pays off.
Pin It I made this loaf for a sick friend once, wrapped it in foil still warm from cooling, and watched her eyes light up in a way that reminded me bread is never just bread—it's care with flour. She ate half that same evening and texted me at midnight asking for the recipe.
Fresh Herbs Make a Difference
If you have fresh dill, chives, or parsley on hand, chop about 2 tablespoons and fold it in with the broccoli and feta. The herbs brighten everything and add a Mediterranean note that makes this feel less like quick bread and more like something you've been making forever. I once added both dill and chives and it was perfect with a bowl of tomato soup.
Variations Worth Trying
Swap the broccoli for finely chopped zucchini, roasted red peppers, or caramelized onions and you've got a completely different loaf that still works beautifully. I've also added sun-dried tomatoes and it created this rich, almost savory depth that made people ask if it was some fancy sourdough. The template is forgiving enough that you can really play.
Serving Ideas and Storage
Serve this warm alongside a salad or soup, or slice and toast it the next day for breakfast with a smear of cream cheese or hummus. It keeps wrapped at room temperature for two days, and slices freeze beautifully for up to a month—I often make two loaves at once so I have one waiting in the freezer for moments when I need something homemade but don't have time to bake.
- Toast cold slices in a cast iron skillet with a little butter for a crispy exterior and warm interior.
- Tear it into chunks and use it as a base for savory bread pudding layered with more cheese and greens.
- Keep a wrapped loaf in the freezer for unexpected visitors or for yourself on days when only comfort food will do.
Pin It This loaf has become my answer to the question 'what should I bring?' because it's unexpected, nourishing, and tastes like someone actually cares. Once you make it, you'll find excuses to make it again.
Recipe FAQs
- → Can I make this loaf ahead of time?
Yes, this loaf stores well. Wrap cooled slices tightly and refrigerate for up to 5 days, or freeze for up to 3 months. Toast before serving for best texture.
- → What can I substitute for buttermilk?
Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar, let stand for 5 minutes. Plain yogurt thinned with water also works well.
- → Is it necessary to steam the broccoli first?
Yes, briefly steaming ensures the broccoli becomes tender during baking. Raw broccoli would remain crunchy and may not cook through properly in the loaf's baking time.
- → Can I add other vegetables?
Absolutely. Try adding grated zucchini, spinach, or diced bell peppers. Just ensure any excess moisture is removed before folding into the batter.
- → Why did my loaf sink in the middle?
This usually indicates underbaking. Ensure your oven is properly calibrated and bake until a toothpick comes out completely clean. The center needs full set time to maintain structure.
- → Can I use frozen broccoli?
Yes, thaw and drain thoroughly. Pat dry with paper towels to remove excess moisture before chopping and adding to prevent a soggy texture.