Pin It The first time I made this broccoli and feta loaf, my kitchen smelled like something between a savory muffin and a Mediterranean brunch. I had accidentally bought way too much broccoli at the farmers market and needed to figure out what to do with it before it went bad. This loaf has since become my go-to when I want something that feels indulgent but still packs in vegetables.
Last summer I served this at a casual brunch with friends and watched it disappear in minutes. Someone asked if it was some kind of fancy Greek bread they had never heard of and I just smiled and said it was my broccoli experiment. Now whenever I have people over someone inevitably asks if I am making that broccoli thing again.
Ingredients
- Broccoli florets: Finely chopped so they distribute evenly and cook through without becoming mushy
- Feta cheese: The creamy tangy balance that makes this loaf feel special instead of just healthy
- Buttermilk: The secret ingredient that keeps every slice tender and prevents the bread from drying out
- All purpose flour: Provides structure while still letting the loaf stay tender
- Baking powder and soda: Work together to give the loaf a gentle rise
- Salt and black pepper: Enhance all the flavors and bring out the feta
- Unsalted butter: Adds richness without competing with the salty feta
- Eggs: Bind everything together and help the loaf rise properly
Instructions
- Get your oven ready:
- Preheat to 350°F and prep your loaf pan so you can move smoothly through the steps
- Prep the broccoli:
- Steam or blanch those florets just until tender then pat them completely dry so they do not make the loaf soggy
- Mix the dry ingredients:
- Whisk the flour baking powder baking soda salt and pepper in a large bowl until everything is evenly distributed
- Combine the wet ingredients:
- Beat the eggs then whisk in the buttermilk and melted butter until smooth
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir gently just until combined
- Add the good stuff:
- Fold in the chopped broccoli and crumbled feta being careful not to overmix
- Bake to perfection:
- Pour into your prepared pan smooth the top and bake for 45 to 50 minutes until golden
- Patience pays off:
- Let it cool in the pan for 10 minutes before moving it to a wire rack
Pin It This loaf became a staple in my house during a particularly busy month when I needed something I could slice and eat on the go. It felt like a small victory every morning when I could grab a slice and head out the door knowing I had something homemade and nourishing.
Make It Your Own
Sometimes I swap in fresh herbs like dill or chives when I want extra brightness. Other times I will add garlic powder or even sun dried tomatoes if I am feeling like something more intense. The basic formula is so forgiving that you can play around without worrying about it failing.
Serving Suggestions
This loaf shines alongside a simple soup or green salad for a light dinner. I have also toasted slices and topped them with a fried egg for breakfast which feels ridiculously indulgent. It is even delicious plain warmed up with a little extra butter.
Storage And Freezing
The loaf keeps beautifully at room temperature for about two days wrapped in foil. After that move it to the fridge where it will stay fresh for another three days. You can also slice and freeze it individually for those mornings when you need something quick.
- Wrap cooled slices tightly in plastic wrap before freezing
- Toast frozen slices directly without thawing for about 3 minutes
- Never store warm bread or it will get soggy from condensation
Pin It There is something deeply satisfying about a savory loaf that feels both wholesome and comforting. This one has saved me on busy weeknights and made lazy weekend mornings feel special.
Questions & Answers
- → Can I make this loaf ahead of time?
Yes, you can bake this loaf up to 2 days in advance. Store it wrapped in plastic at room temperature. It also freezes well for up to 3 months—slice before freezing for easy thawing.
- → What can I substitute for buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until thickened. Plain yogurt thinned with a little milk also works well.
- → Can I use frozen broccoli instead of fresh?
Absolutely. Thaw frozen broccoli completely and squeeze out excess moisture before chopping and adding to the batter. This prevents the loaf from becoming soggy.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and firm to the touch.
- → Can I add other vegetables to this loaf?
Yes, try adding finely chopped spinach, grated zucchini (squeeze out moisture first), or sun-dried tomatoes. Keep the total vegetable amount around 1 ½ cups to maintain the proper texture.