Broccoli and Feta Loaf

My neighbor showed up at my door one rainy Tuesday with a container of homemade broccoli and feta loaf, still warm from her oven. I was skeptical at first—savory bread with cheese wasn't something I'd thought much about—but one slice changed that completely. The tender broccoli florets scattered throughout, the creamy pockets of feta, the way the buttermilk kept everything impossibly moist: it felt like a revelation wrapped in parchment paper. I've been making it ever since, and it's become the thing I bake when I want something that tastes restaurant-worthy but takes less time than you'd think.

I made this for a potluck once and watched people come back for thirds, convinced it was from a bakery. What struck me wasn't just that it disappeared, but that everyone asked for the recipe immediately—vegetarians and meat-eaters alike. That's when I knew this loaf belonged in regular rotation, not just for special occasions.

Ingredients

• Broccoli florets: Finely chop them and blanch for just 2–3 minutes so they stay bright green and tender without turning mushy—this is what gives the loaf its character.
• Feta cheese: Crumble it by hand rather than using pre-crumbled if you can; it breaks down more evenly and distributes those salty pockets throughout.
• Buttermilk: This is the secret weapon that keeps everything tender and adds a subtle tang that makes people wonder what you did differently.
• Unsalted butter: Melted and cooled slightly before mixing ensures it incorporates smoothly without cooking the eggs.
• All-purpose flour: Don't sift unless your flour is clumpy; you want some gentle movement through the mixture to avoid overworking the batter.
• Baking powder and baking soda: Together they create a crumb that's tender but sturdy enough to hold all those vegetables without falling apart.
• Eggs: Beat them well to incorporate air, which helps the loaf rise evenly and creates a nicer texture.

Instructions

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Set up your stage:

Preheat to 350°F and grease your loaf pan, lining it with parchment paper so nothing sticks. Having everything ready before you start mixing changes everything.

Prep the broccoli:

Steam or blanch the florets just until tender, then drain and pat completely dry—any excess water will make the loaf soggy. This step feels small but it's crucial.

Combine the dry team:

Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. The whisking aerates everything and helps distribute the leavening agents evenly.

Build the wet mixture:

Beat eggs first, then stir in buttermilk and melted butter until combined. This order matters because you want the eggs to help everything emulsify smoothly.

Bring them together gently:

Pour wet into dry and stir just until combined—you'll see some flour streaks still visible and that's exactly right. Overmixing develops gluten and makes the crumb tight and heavy, which is the opposite of what you want.

Fold in the flavor:

Add broccoli and feta carefully, using a rubber spatula to fold rather than stir. The gentle folding keeps the broccoli pieces intact and the feta distributed.

Fill and smooth:

Pour into the prepared pan and run a spatula across the top to even it out. This helps it bake at the same rate.

Bake until golden:

Bake 45–50 minutes until a toothpick comes out clean and the top is golden brown. You'll smell that savory, cheesy aroma about halfway through and it'll be hard to wait.

Cool with patience:

Let it rest in the pan for 10 minutes (this helps it set), then turn out onto a wire rack to cool completely. Slicing warm bread releases too much steam and it crumbles, but waiting is worth it.

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There's something about pulling a homemade savory loaf from the oven that makes a regular afternoon feel a bit special. The way your kitchen fills with that savory, salty cheese smell makes you want to call someone over just to share it.

Flavor Variations That Work

This base is forgiving enough that you can play with it. Fresh dill and chives are my go-to herbs—about 2 tablespoons chopped—but I've also loved it with parsley mixed with a pinch of garlic powder. One time I added sun-dried tomatoes and it was brilliant; another time I threw in some grated cheddar alongside the feta and the whole thing became richer and more complex.

Storage and Serving Ideas

This loaf keeps beautifully in an airtight container for four days, which makes it perfect for having something ready when you need it. Toast slices for breakfast, serve warm alongside a green salad for lunch, or pair with soup on a day when you want something comforting but not heavy. I've even frozen individual slices and thawed them in the toaster oven with great results.

Making It Your Own

Substitute whole wheat flour for half the all-purpose flour if you want more fiber and a slightly nuttier flavor—the loaf will be a touch denser but still delicious. You can also swap the broccoli for finely chopped zucchini, asparagus, or even spinach, adjusting the cooking time slightly if needed. The beauty of this recipe is that it's a template that welcomes your kitchen's personality.

• If your buttermilk is thin or you don't have any, mix regular milk with a tablespoon of lemon juice and let it sit for five minutes.
• Room temperature ingredients mix more smoothly, so pull your eggs and butter out a bit before you start.
• A loose crumb is better than a dense one, so when in doubt, stir less rather than more.

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This loaf has a way of becoming something people ask you to make again and again. It's one of those recipes that somehow feels both simple and special every time.

Common Questions

→ What makes this loaf moist?

The combination of buttermilk, melted butter, and eggs creates exceptional moisture. The buttermilk's acidity also activates the baking powder and soda for proper lift.

→ Should broccoli be cooked before adding?

Yes, steam or blanch the florets for 2-3 minutes until just tender. This ensures the broccoli cooks through completely during baking without becoming mushy.

→ Can I use frozen broccoli?

Frozen broccoli works if thawed and thoroughly drained to remove excess moisture. Pat dry before folding into the batter to prevent a soggy loaf.

→ How do I know when it's done baking?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown and the loaf slightly pulling from pan edges.

→ Can I make this gluten-free?

Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Results may vary slightly in texture, but the flavor remains excellent.

→ How should I store this loaf?

Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months when wrapped in plastic and foil.