Save to Pinterest The first time I made this broccoli feta loaf, my kitchen smelled like a cozy Mediterranean bakery. I was experimenting with using up leftover vegetables from my CSA box, and somehow this combination turned into something magical. My roommate walked in mid-bake, asking what I was making that smelled so incredible. We ended up eating half the loaf warm, standing right there at the counter.
Last autumn, I brought a fresh loaf to a friends potluck dinner, skeptical that a simple broccoli bread would stand out among elaborate casseroles and roasts. Within ten minutes, three different people had asked me for the recipe. Something about the familiar comfort of quick bread meets the bright salty kick of feta just wins people over immediately.
Ingredients
- Broccoli florets: Finely chopping these ensures they distribute evenly throughout the loaf rather than sinking to the bottom
- Feta cheese: I have found that sheep milk feta gives the creamiest result, but any good quality feta will work beautifully
- Buttermilk: This ingredient is what makes the loaf tender and moist, with a subtle tang that complements the feta perfectly
- All-purpose flour: Provides structure while keeping the texture light and bread-like rather than dense or heavy
- Baking powder and soda: The combination helps the loaf rise properly and achieve that nice domed top
- Eggs: Room temperature eggs will incorporate more easily into the batter for better consistency
Instructions
- Prepare your oven and pan:
- Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan, lining it with parchment paper for easy removal later.
- Prep the broccoli:
- Steam or blanch those florets for just 2 to 3 minutes until tender, then drain and pat them completely dry with paper towels.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and black pepper in a large bowl until well combined.
- Combine the wet mixture:
- Beat the eggs in a separate bowl, then whisk in the buttermilk and melted butter until smooth.
- Bring it together:
- Pour the wet ingredients into the dry ones and stir gently until just combined, being careful not to overmix.
- Add the good stuff:
- Fold in the chopped broccoli and crumbled feta until evenly distributed throughout the batter.
- Bake to golden perfection:
- Transfer the batter to your prepared pan, smooth the top, and bake for 45 to 50 minutes until a toothpick comes out clean.
- Let it rest:
- Cool in the pan for 10 minutes before moving to a wire rack to cool completely, which makes slicing much easier.
Save to Pinterest My grandmother always said that savory breads were the most versatile thing a home cook could master. This recipe proved her right in ways I never expected. It is become my go-to for everything from quick weekday breakfasts to unexpected guests.
Make It Your Own
Sometimes I swap in cauliflower for half the broccoli, or add a handful of chopped sun-dried tomatoes for extra depth. The recipe is forgiving and invites experimentation once you have made it a few times.
Serving Suggestions
This loaf shines alongside a simple tomato soup or green salad for lunch. I also love toasting slices and spreading them with a little herb butter or serving them as part of a Mediterranean-inspired brunch spread.
Storage and Freezing
Store the loaf wrapped in plastic at room temperature for up to 2 days, or refrigerate for up to 5 days. Slices freeze beautifully and can be reheated directly from frozen in a toaster oven.
- Wrap individual slices in plastic before freezing for quick portion control
- Thaw frozen slices overnight in the refrigerator for the best texture
- Refresh day-old bread by warming it at 300°F for 10 minutes
Save to Pinterest There is something deeply satisfying about a homemade savory loaf, warm from the oven and filling your kitchen with comforting aromas. This recipe has earned its permanent place in my regular rotation.
Recipe Questions & Answers
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this loaf. Thaw and drain thoroughly before chopping to prevent excess moisture from affecting the texture. Pat dry with paper towels for best results.
- → How should I store this loaf?
Wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.
- → Can I make this dairy-free?
Substitute the feta with a dairy-free alternative or additional vegetables. Replace buttermilk with a mixture of plant milk and lemon juice, and use melted coconut oil or vegan butter instead of dairy butter.
- → What herbs work best in this loaf?
Fresh dill, chives, parsley, or oregano complement the broccoli and feta beautifully. Add 2 tablespoons of chopped herbs to the batter along with the vegetables for extra Mediterranean flavor.
- → How do I know when the loaf is fully baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it's done. The top should be golden brown and the loaf should feel firm to the touch. Begin checking at the 45-minute mark.
- → Can I add other vegetables to this loaf?
Absolutely. Spinach, grated zucchini, roasted red peppers, or sun-dried tomatoes all work wonderfully. Just be sure to cook and drain any watery vegetables thoroughly before adding to prevent a soggy texture.