Broccoli and Feta Loaf (Printable)

A moist Mediterranean loaf combining tender broccoli florets with creamy feta cheese and buttermilk for a nutritious, flavorful bread.

# What You’ll Need:

→ Vegetables

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

→ Dairy

02 - 1 cup feta cheese, crumbled
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 Make It:

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 to 3 minutes until tender. Drain, cool, and pat dry thoroughly.
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 add buttermilk and melted butter, whisking until combined.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold chopped broccoli and crumbled feta into batter using a rubber spatula.
07 - Pour batter into prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45 to 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 hearty enough to stand alone at lunch but humble enough to pair beautifully with soup or salad.
  • The buttermilk keeps everything incredibly moist while the feta adds a salty, sophisticated note that keeps you coming back for another slice.
  • Baking it feels less intimidating than yeast bread, yet the results taste like you've spent hours in the kitchen.
02 -
  • Overmixing the batter is the most common mistake and it creates a dense, tough loaf instead of a tender one—mix just until combined and walk away.
  • Drying the broccoli properly is non-negotiable because any lingering moisture will seep into the batter and make it gummy no matter how long you bake it.
03 -
  • Let the loaf cool completely before slicing or it will shred apart—I learned this the hard way after burning my fingers and ruining three slices by being impatient.
  • Room-temperature eggs and buttermilk mix more smoothly into the butter, creating a more homogeneous batter that bakes up more evenly and tender.
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