Broccoli and Feta Loaf (Printable)

Moist savory loaf with tender broccoli and creamy feta, enriched with buttermilk for a nutritious Mediterranean-style bread.

# What You'll 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

# Directions:

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, cool, and pat dry.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat eggs, then mix in buttermilk and melted butter.
05 - Add wet ingredients to dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold in chopped broccoli and crumbled feta into the batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 45-50 minutes until a toothpick inserted into the center emerges clean.
09 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It's a loaf that doubles as breakfast, lunch, or that thing you slice and toast when you need something real but quick.
  • The feta stays creamy and doesn't disappear into the crumb—it actually makes itself known with every bite.
  • You can bake it once and eat it three different ways across the week without getting bored.
02 -
  • Don't slice into this while it's warm, no matter how tempting it smells—wait until it's completely cool or it will crumble apart disappointingly.
  • If your broccoli wasn't fully dried after steaming, the loaf comes out more dense and stays moist much longer; it's still good, just different, so learn from it for next time.
03 -
  • Room temperature ingredients mix together more smoothly and create a more tender crumb than cold ingredients pulled straight from the fridge.
  • If you only have regular milk, don't skip the buttermilk—whisk 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes before using, and your loaf will turn out nearly identical.
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