Broccoli and Feta Loaf (Print Version)

Mo Mediterranean bread with broccoli and feta cheese, enriched with buttermilk for a tender crumb.

# 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 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Eggs

10 - 3 large eggs

# How-To Steps:

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 just tender. Drain thoroughly, cool, and pat dry with paper towels to remove excess moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until well blended.
04 - In a separate bowl, beat eggs, then whisk in buttermilk and melted butter until smooth.
05 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix or the loaf will become dense.
06 - Fold in chopped broccoli and crumbled feta cheese until evenly distributed throughout the batter.
07 - Pour batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45–50 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Hints:

01 -
  • The feta creates these irresistible pockets of salty creaminess throughout every bite
  • Buttermilk keeps it incredibly moist so it stays fresh for days
  • It is one of those rare savory breads that works for breakfast lunch or dinner
02 -
  • Overmixing will make the loaf tough so stop as soon as the flour disappears
  • Patting the broccoli dry is crucial or your loaf will have soggy pockets
  • The toothpick test is your friend here it should come out clean when the loaf is done
03 -
  • Room temperature ingredients blend more smoothly so take everything out about 30 minutes before starting
  • Use a light touch when folding in the broccoli and feta to keep the texture tender
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