Broccoli and Feta Loaf (Print Version)

Moist Mediterranean loaf with tender broccoli and creamy feta, enriched with buttermilk.

# What You Need:

→ Vegetables

01 - 1 1/2 cups broccoli florets, finely chopped

→ 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 Steps:

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 thoroughly, cool, and pat dry with paper towels.
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 well combined.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold in chopped broccoli and crumbled feta cheese using a rubber spatula.
07 - Pour batter into 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 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's the rare bread that feels healthy without sacrificing moisture or flavor, thanks to the buttermilk and feta working their magic together.
  • One loaf gives you eight perfect slices that work equally well at room temperature with soup, toasted for breakfast, or packed into a lunchbox.
  • The prep is genuinely easy—if you can chop broccoli and whisk eggs, you're already 90% there.
02 -
  • Pat the broccoli completely dry after steaming—moisture is the enemy of even browning and can make the crumb gummy.
  • Don't let the buttermilk and melted butter sit too long before mixing; combining them while the butter is still slightly warm helps everything emulsify properly.
03 -
  • If your feta is particularly salty, crumble it and taste a piece; you may want to reduce the added salt slightly to avoid an overly savory loaf.
  • Use a light hand when folding in the mix-ins; crushing the broccoli releases moisture that can make the crumb dense, while over-stirring overdevelops the gluten and creates a tough texture.
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