Broccoli and Feta Loaf

This Broccoli and Feta Loaf is a moist and savory bread, packed with tender green florets and the salty richness of crumbled feta cheese. Enriched with buttermilk for a nutritious profile and a tender crumb, it is the perfect flavorful choice for a healthy snack or a light Mediterranean-style meal.

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The combination of creamy Mediterranean feta and earthy broccoli makes this loaf stand out. It is a versatile addition to your baking repertoire, offering a nutritious alternative to traditional savory breads.

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

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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 ensure the best results, make sure the steamed broccoli is patted dry to remove excess moisture. When combining wet and dry ingredients, be careful not to overmix the batter to maintain a light, airy texture.

Varianten und Anpassungen

For an aromatic twist, add 2 tablespoons of chopped fresh herbs such as dill, chives, or parsley. You can also increase the fiber content by substituting half of the all-purpose flour with whole wheat flour.

Serviervorschläge

This loaf is excellent when served warm alongside a hearty soup or a crisp salad. For a delicious breakfast option, try toasting individual slices until golden.

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Whether enjoyed fresh from the oven or toasted for a quick meal, this Broccoli and Feta Loaf is a savory treat that balances nutrition and Mediterranean flavor perfectly.

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Common Questions

→ Can I make this loaf ahead of time?

Yes, this loaf keeps well for 2-3 days at room temperature when wrapped tightly, or freeze for up to 3 months. Toast slices before serving for fresh-baked texture.

→ What can I use instead of buttermilk?

Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let stand 5 minutes. Alternatively, use plain yogurt thinned with a little milk.

→ Should I cook the broccoli first?

Yes, steaming or blanching the broccoli for 2-3 minutes ensures it becomes tender during baking without adding excess moisture to the batter.

→ Can I add other vegetables?

Spinach, grated zucchini, or diced bell peppers work well. Just be sure to pat them dry thoroughly to prevent the loaf from becoming soggy.

→ How do I know when the loaf is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the loaf is ready. The top should be golden brown and firm to the touch.