Broccoli and Feta Loaf

This Broccoli and Feta Loaf is a savory masterpiece that combines the earthy goodness of tender broccoli with the creamy, tangy punch of crumbled feta cheese. Enriched with buttermilk for a moist and tender crumb, this Mediterranean-style bread is a nutritious option that works perfectly as a wholesome snack or a light meal.

Save

Whether you are looking for a portable lunch or a flavorful addition to your brunch table, this loaf delivers a delightful balance of flavors. The melted butter adds a touch of richness that complements the savory notes of black pepper and salty cheese.

Ingredients

• Vegetables: 1 1/2 cups (150 g) broccoli florets, finely chopped
• Dairy: 1 cup (150 g) feta cheese, crumbled; 1 cup (240 ml) buttermilk; 1/4 cup (60 g) unsalted butter, melted
• Dry Ingredients: 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
• Eggs: 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

To prevent the bread from becoming soggy, ensure the steamed broccoli is patted thoroughly dry with a paper towel before folding it into the batter. Always let the loaf cool slightly in the pan to help it set before transferring it to a wire rack.

Varianten und Anpassungen

For extra nutritional value, substitute whole wheat flour for half of the all-purpose flour. You can also elevate the flavor profile by adding 2 tablespoons of freshly chopped herbs such as dill, chives, or parsley into the batter.

Serviervorschläge

Serve warm slices of this loaf alongside a comforting bowl of soup or a crisp garden salad. For a delicious breakfast, try toasting the slices and serving them with a light spread of butter.

Save

This Broccoli and Feta Loaf is a versatile addition to any recipe collection. Its beautiful golden crust and vibrant green florets make it as visually appealing as it is delicious, ensuring it will be a hit with family and friends alike.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw completely and squeeze out excess moisture before adding to prevent a soggy loaf. Chop into small pieces similar to fresh florets.

→ What can I substitute for buttermilk?

Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let stand 5 minutes until thickened. Plain yogurt thinned with water also creates similar tang and moisture.

→ How should I store leftovers?

Wrap tightly in plastic or store in an airtight container at room temperature for 2-3 days. Refrigerate for up to a week, or freeze individual slices wrapped in foil for 3 months.

→ Can I make this dairy-free?

Substitute feta with dairy-free cheese or olives for briny flavor. Use plant-based buttermilk alternative and vegan butter. The texture remains moist, though flavor profile shifts slightly.

→ Why is my loaf dense or heavy?

Overmixing develops gluten, creating toughness. Stir until just combined. Also ensure baking powder is fresh and broccoli is well-drained to prevent excess moisture weighing down the crumb.

→ Can I add other vegetables?

Sautéed spinach, grated zucchini, or roasted red peppers work beautifully. Pat vegetables dry and limit additions to 1 cup total to maintain proper structure and baking time.