Broccoli and Feta Loaf (Printable Version)

Mo Mediterranean loaf with broccoli, feta, buttermilk. Nutritious bread for any meal.

# What You 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 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

# How to Make It:

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 completely.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat eggs, then stir in buttermilk and melted butter until combined.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Fold chopped broccoli and crumbled feta into the batter using a rubber spatula.
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 comes out clean.
09 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's a loaf that actually stays moist for days, unlike those dense vegetable breads that turn into hockey pucks by day two.
  • One slice feels substantial enough for lunch with soup or a salad, yet light enough that you don't need anything else.
02 -
  • Don't skip the drying step after blanching the broccoli—I learned this the hard way when I made a soggy loaf that fell apart on the knife.
  • The moment you pour the batter into the pan, resist the urge to keep stirring; trust that gentle folding is enough, and your texture will be infinitely better.
03 -
  • Cool the loaf completely before slicing; it firms up as it cools and slices cleanly rather than crumbling or compressing.
  • If you notice the top browning too quickly, tent it loosely with foil for the last 15 minutes of baking.
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