Save The first time I made this broccoli and feta loaf, my apartment smelled like an herb garden on a warm afternoon. I'd been skeptical about putting vegetables in bread, but one bite changed my mind completely. The crumbled feta creates these little pockets of creaminess that make every slice feel special. Now it's my go-to when I want something nourishing that still feels indulgent.
Last winter, my sister dropped by unexpectedly and I happened to have a warm loaf fresh from the oven. We stood in the kitchen, eating slice after slice with our hands, talking until the sun went down. She asked for the recipe before she even put on her coat to leave. That's when I knew this wasn't just bread, it was the kind of food that brings people together.
Ingredients
- Broccoli florets: Finely chop them so they distribute evenly and bake tender
- Feta cheese: The saltiness balances perfectly with the mild sweetness of broccoli
- Buttermilk: Creates tenderness and subtle tang that regular milk cannot replicate
- All-purpose flour: The foundation for structure without making the loaf dense
- Baking powder and soda: Work together to give the loaf a nice rise
- Salt and black pepper: Essential to season the bread itself, not just the filling
- Eggs: Bind everything together while adding richness
- Melted butter: Adds flavor and helps create a golden crust
Instructions
- Preheat your oven:
- Set it to 350°F (180°C) and prepare your loaf pan with grease and parchment paper so nothing sticks
- Prep the broccoli:
- Steam or blanch those florets for just 2 to 3 minutes until tender, then drain and pat them completely dry
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl until well combined
- Combine the wet ingredients:
- Beat your eggs in a separate bowl, then whisk in the buttermilk and melted butter until smooth
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix
- Add the good stuff:
- Fold in the chopped broccoli and crumbled feta until everything is evenly distributed
- Bake to perfection:
- Pour the batter into your prepared pan, smooth the top, and bake for 45 to 50 minutes until a toothpick comes out clean
- Cool properly:
- Let it rest in the pan for 10 minutes before moving to a wire rack to cool completely
Save My neighbor smelled this baking and actually knocked on my door to ask what I was making. I gave her a warm slice with a little extra butter, and now we swap loaf variations every couple weeks. Food has a funny way of building community when you least expect it.
Making It Your Own
I have found that adding fresh herbs transforms this loaf entirely. Dill, chives, or parsley work beautifully and add brightness. Sometimes I throw in a handful of grated sharp cheddar along with the feta for extra depth.
Serving Suggestions
Warm slices alongside a bowl of tomato soup make for the perfect lunch. For breakfast, I like to toast leftover pieces and top them with a fried egg. It also holds up well on picnics and pairs nicely with a simple green salad.
Storage and Make-Ahead
This loaf keeps beautifully at room temperature for two days, wrapped tightly. After that, move it to the refrigerator where it stays fresh for another three days. You can also freeze sliced portions for up to three months.
- Toast refrigerated slices to bring back that fresh baked texture
- Wrap frozen slices individually for quick weekday breakfasts
- Add herbs to the batter just before baking for the brightest flavor
Save There is something deeply satisfying about a loaf that feeds you well and tastes like you put in twice the effort. Enjoy every slice.
Recipe FAQ
- → Can I make this loaf ahead of time?
Yes, bake up to 2 days in advance. Wrap tightly and store at room temperature, or freeze individual slices for up to 3 months. Toast before serving.
- → What can I substitute for buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 5 minutes. Plain yogurt thinned with milk also works well.
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain thoroughly. Pat dry with paper towels to remove excess moisture before folding into the batter to prevent a soggy loaf.
- → Why do I need to steam the broccoli first?
Blanching ensures the broccoli becomes tender during baking. Raw broccoli would remain crunchy and may not cook through in the loaf's baking time.
- → How should I serve this loaf?
Slice and serve warm with soup or salad. Toast individual slices and top with scrambled eggs for breakfast, or enjoy plain as a satisfying snack.