Broccoli and Feta Loaf

This moist and savory Broccoli and Feta Loaf is a nutritious delight, combining tender vegetable florets with the tangy, creamy punch of feta cheese. Enriched with buttermilk for a soft texture, this Mediterranean-style bread is a versatile addition to your kitchen, serving as a wholesome snack or a perfect accompaniment to light meals.

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The beauty of this loaf lies in its simplicity. With just a few pantry staples and fresh ingredients, you can create a golden, savory bake that looks as good as it tastes. It is a fantastic way to incorporate more vegetables into your diet while enjoying the comforting qualities of homemade bread.

Ingredients

• 1 1/2 cups (150 g) broccoli florets, finely chopped
• 1 cup (150 g) feta cheese, crumbled
• 1 cup (240 ml) buttermilk
• 1/4 cup (60 g) unsalted butter, melted
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large eggs

Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Step 2

Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain, cool, and pat dry.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

Step 4

In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.

Step 5

Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix).

Step 6

Fold in the chopped broccoli and crumbled feta.

Step 7

Pour the batter into the prepared loaf pan and smooth the top.

Step 8

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Zusatztipps für die Zubereitung

For extra flavor, add 2 tbsp chopped fresh herbs such as dill, chives, or parsley to the batter before folding in the vegetables.

Varianten und Anpassungen

Substitute whole wheat flour for half the flour for added fiber and a slightly nuttier flavor profile.

Serviervorschläge

Serve slices warm with a bowl of soup or a crisp salad, or toast the slices the next day for a savory breakfast treat.

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Whether you enjoy it freshly baked and warm or toasted for later, this Broccoli and Feta Loaf is a reliable and delicious savory bake. Its balanced nutrition and Mediterranean charm make it a recipe you will find yourself returning to time and again.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw it completely and squeeze out excess moisture before adding to the batter. This prevents the loaf from becoming too dense or soggy.

→ What can I substitute for buttermilk?

Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute provides the same acidity and tenderness to the loaf.

→ How should I store the loaf?

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.

→ Can I make this dairy-free?

Substitute feta with a firm, crumbled dairy-free cheese alternative. Replace buttermilk with a plant-based milk plus 1 tablespoon of vinegar, and use melted coconut oil or vegan butter instead of dairy butter.

→ Why is my loaf dense or heavy?

Overmixing the batter can develop too much gluten, making the loaf tough. Also, ensure your baking powder and soda are fresh. Finally, pat the broccoli dry after steaming to remove excess moisture.

→ Can I add other vegetables or herbs?

Absolutely. Try adding grated zucchini, spinach, or sun-dried tomatoes. Fresh herbs like dill, chives, parsley, or oregano enhance the Mediterranean flavors. Just keep the total add-in amount similar to the original recipe.