Broccoli and Feta Loaf (Printable View)

Moist savory loaf with tender broccoli and creamy feta, enriched with buttermilk for nutritious Mediterranean-style bread.

# What You’ll Need:

→ Vegetables

01 - 1 1/2 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
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 to 3 minutes until just tender. Drain thoroughly, cool, and pat dry with paper towels.
03 - In a large mixing 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 well combined.
05 - Add wet ingredients to dry ingredients and stir gently until just combined, being careful not to overmix the batter.
06 - Gently fold chopped broccoli and crumbled feta into the batter using a rubber spatula.
07 - Pour batter into the prepared loaf pan and smooth the top surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Best Practices:

01 -
  • Nutritious: Filled with fresh broccoli and protein-rich feta cheese.
  • Moist Texture: Buttermilk and melted butter create a soft, satisfying crumb.
  • Easy Preparation: A simple vegetarian loaf that requires no complex baking techniques.
02 -
  • Doneness Test: Always use a toothpick to check the center; it should come out clean when the bake is finished.
  • Resting Time: Allowing the loaf to cool in the pan for 10 minutes helps it set, making it easier to slice without crumbling.
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