Broccoli and Feta Loaf

My neighbor brought over a warm loaf of broccoli and feta bread one autumn afternoon, and I watched her slice into it to reveal these brilliant green florets suspended throughout the golden crumb. The aroma was pure comfort—buttery, tangy, with hints of cheese—and after one bite, I was determined to recreate it in my own kitchen. What struck me most was how moist it stayed, nothing like the dense vegetable loaves I'd attempted before. That moment sparked an obsession with getting this recipe exactly right, and now it's become the bread I reach for when I want something nourishing but still indulgent enough to feel like a treat.

I made this loaf for a potluck once, slicing it into thick wedges and serving it warm with a simple green salad, and it disappeared faster than anything else on the table. One friend asked for the recipe right there with her mouth still full, which told me everything I needed to know. Since then, I've baked it at least a dozen times, sometimes for myself on quiet mornings when I want something substantial but not overly sweet for breakfast.

Ingredients

• Broccoli florets (1 1/2 cups, finely chopped): Steam or blanch them briefly so they're tender but not mushy, then pat them completely dry or they'll make the crumb soggy.
• Feta cheese (1 cup, crumbled): Use good quality feta for a tangier, creamier loaf—the cheaper blocks can taste a bit harsh and overly salty.
• Buttermilk (1 cup): This is the secret weapon that keeps the loaf impossibly moist and adds a subtle tang that brightens the whole thing.
• Unsalted butter (1/4 cup, melted): Melting it first makes it easier to incorporate evenly and helps create that tender crumb.
• All-purpose flour (2 cups): Measure by spooning and leveling, not by scooping directly from the bag, to avoid packing too much flour in.
• Baking powder and baking soda (2 tsp and 1/2 tsp): These work together to give the loaf lift and a slightly tender structure—don't skip either one.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously because the feta brings saltiness but the loaf itself needs just enough to make flavors sing.
• Large eggs (3): They bind everything and add richness, so bring them to room temperature if you remember to for easier mixing.

Instructions

Get your pan ready:

Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan with butter or oil, then line the bottom with parchment paper so the loaf slides out cleanly. This small step saves you from frustration later.

Prepare the broccoli:

Steam or blanch the chopped florets for just 2–3 minutes until they've softened slightly, then drain them in a colander and pat absolutely dry with paper towels. Wet broccoli will release moisture into your batter and throw off the texture.

Mix the dry team:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper until everything is evenly distributed. This whisking step ensures the leavening agents are spread throughout, not clumped in one spot.

Combine the wet ingredients:

In another bowl, crack the eggs and beat them gently, then stir in the buttermilk and melted butter until they're smoothly combined. The eggs and liquid should feel homogeneous before you bring them near the flour.

Bring it together gently:

Pour the wet mixture into the dry ingredients and stir with a rubber spatula just until you don't see any white streaks of flour—overmixing at this point will make the loaf tough and dense. Stop as soon as it comes together, even if there are a few small lumps.

Fold in the treasures:

Gently fold in the cooled broccoli and crumbled feta with a few careful strokes, being careful not to crush the cheese or broccoli pieces. A soft hand here makes all the difference in the final texture.

Transfer to the pan:

Pour the batter into your prepared loaf pan and smooth the top with a spatula so it bakes evenly. A little evening out helps it rise uniformly.

Bake until golden:

Slide it into the oven for 45–50 minutes, watching for the top to turn a deep golden brown and a toothpick inserted into the center to come out clean. The kitchen will smell absolutely incredible around minute 35.

Cool with patience:

Let the loaf rest in the pan for about 10 minutes so it firms up enough to handle, then turn it out onto a wire rack to cool completely before slicing. Slicing it while it's still warm is tempting but it'll crumble apart—trust me on this.

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There's something magical about slicing into this loaf and seeing all those bright green broccoli pieces studded throughout—it feels like you've done something special even though the whole thing came together in under two hours. My sister now requests it every time she visits, and I've realized it's become the kind of dish that says comfort without being heavy, which is exactly what I wanted it to be.

Making It Your Own

This loaf is flexible enough to welcome whatever herbs you have on hand—fresh dill brings a bright, almost sweet note, chives add mild onion undertones, and parsley keeps everything green and fresh tasting. I've played with adding 2 tablespoons of chopped fresh herbs and every version has been delicious, so don't feel locked into the basic recipe. Some days I'll stir in a handful of sun-dried tomatoes or a sprinkle of red pepper flakes if I'm feeling adventurous.

Whole Grain Variations

If you want to bump up the nutrition, swap half the all-purpose flour for whole wheat flour—the loaf becomes slightly denser and more rustic, but you get more fiber and a nuttier flavor that pairs beautifully with the feta. The baking time might stretch by a few minutes because whole wheat absorbs more liquid, so keep an eye on it and don't be shy about giving it an extra 5 minutes if needed. I've found that whole wheat versions benefit from an extra tablespoon of buttermilk to keep them moist.

Serving and Storing Smart

Eat it warm from the cooling rack with nothing but butter and maybe a pinch of fleur de sel, or save slices to toast lightly in the morning for breakfast—both ways reveal different sides of this loaf. Wrapped tightly in plastic wrap or stored in an airtight container, it keeps beautifully for three days on the counter or up to a week in the fridge, and you can freeze individual slices for up to three months.

• Toast cold slices under the broiler for 2–3 minutes and they'll come back to life with a crispy exterior and warm, moist interior.
• Pair thick slices with a bowl of broth-based soup or a simple mixed green salad with lemon vinaigrette for a complete, satisfying meal.
• If the loaf starts to dry out toward the end, wrap it loosely in foil and warm it gently in a 300°F oven for 10 minutes to restore some softness.

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This loaf has become one of my go-to recipes for when I want to feed people something that tastes thoughtful but doesn't require any complicated techniques. It's the kind of bread that makes you look like you know what you're doing in the kitchen, even though the whole thing is honestly pretty forgiving.

Recipe Questions

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw completely and pat dry thoroughly before adding to prevent excess moisture in the batter. Chop into small pieces similar to fresh florets.

→ What can I substitute for buttermilk?

Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let stand for 5-10 minutes until thickened. Plain yogurt thinned with a little milk also works as an alternative.

→ How should I store leftovers?

Wrap tightly in plastic or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months.

→ Can I make this dairy-free?

Substitute feta with dairy-free cheese alternatives, use plant-based buttermilk (non-dairy milk + vinegar), and replace butter with melted coconut oil or olive oil. The texture may vary slightly.

→ How do I know when the loaf is done baking?

Insert a toothpick into the center - it should come out clean or with just a few moist crumbs. The top should be golden brown and the edges should pull slightly away from the pan sides.