Broccoli and Feta Loaf

Rainy Sunday afternoons were made for baking something unexpected, and this broccoli feta loaf started as a kitchen experiment that turned into a household staple. I was trying to use up an extra head of broccoli and some feta that had been sitting in my fridge, wondering if a savory quick bread could actually work. The moment that irresistible smell filled my kitchen and I took that first warm slice, I knew Id stumbled onto something special. Now it is my go-to whenever I want bread that feels substantial without being heavy.

Last winter, my sister dropped by unexpectedly when I had a loaf just coming out of the oven. She was skeptical about broccoli in bread, but one bite convinced her completely. We sat at the kitchen table eating slice after slice, still warm from the oven, catching up on life. Now she asks me to make it every time she visits, and honestly, I am just happy to have an excuse to bake it again.

Ingredients

• 1 1/2 cups broccoli florets, finely chopped: Blanching these briefly before adding keeps them tender and prevents them from becoming tough in the oven
• 1 cup feta cheese, crumbled: The salty creaminess is what makes this loaf irresistible and keeps each bite interesting
• 1 cup buttermilk: This is the secret to a tender crumb that stays moist for days, plus it adds a subtle tang that pairs beautifully with the feta
• 1/4 cup unsalted butter, melted: Adds richness and helps create that lovely golden crust
• 2 cups all-purpose flour: Provides structure while keeping the texture light enough for snacking
• 2 tsp baking powder: Ensures the loaf rises properly and bakes up fluffy
• 1/2 tsp baking soda: Works with the buttermilk to create extra lift
• 1/2 tsp salt: Enhances all the flavors and balances the feta
• 1/4 tsp black pepper: Adds just enough warmth and depth
• 3 large eggs: Bind everything together and give the loaf structure

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F and line a 9x5-inch loaf pan with parchment paper so nothing sticks and cleanup is effortless.

Prep the broccoli:

Steam or blanch those florets for just 2 to 3 minutes until tender, then drain them well and pat them dry so they do not make the batter soggy.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until everything is evenly distributed.

Combine the wet ingredients:

Beat the eggs in a separate bowl, then stir in the buttermilk and melted butter until smooth.

Bring it all together:

Pour the wet mixture into the dry ingredients and stir gently just until combined, because overmixing will make the bread tough.

Add the good stuff:

Fold in the cooked broccoli and crumbled feta until distributed throughout the batter.

Bake to perfection:

Pour the batter into your prepared pan and bake for 45 to 50 minutes until golden on top and a toothpick comes out clean.

Cool before slicing:

Let the loaf rest in the pan for 10 minutes, then move it to a wire rack to cool completely so it slices cleanly.

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This loaf has become my secret weapon for potlucks and unexpected guests because it looks impressive but comes together so quickly. I love watching people is faces when they take that first bite, realizing vegetables can actually taste exciting in bread form.

Making It Your Own

Swap in chopped fresh herbs like dill, chives, or parsley to add brightness that cuts through the rich cheese. Sometimes I throw in sun-dried tomatoes or roasted red peppers for extra depth and color.

Storage and Serving

This loaf keeps beautifully at room temperature for up to two days, wrapped tightly in plastic or stored in an airtight container. For longer storage, slice it and freeze individual portions, then toast straight from frozen for quick breakfasts.

Serving Suggestions

Warm slices pair perfectly with a simple green salad or bowl of tomato soup for a light yet satisfying lunch. I also love toasting leftover slices in the morning and topping them with a fried egg or some smashed avocado.

• Try it alongside roasted vegetables for an easy vegetarian dinner
• Serve cubes of toasted loaf as croutons in soup
• Pack slices for lunchboxes since they hold up better than sandwiches

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There is something deeply satisfying about a homemade loaf that feels nourishing and comforting all at once. I hope this recipe finds its way into your regular rotation the way it has in mine.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw it completely and pat it dry with paper towels to remove excess moisture before adding it to the batter. This prevents the loaf from becoming too dense or soggy.

→ 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?

You can substitute the buttermilk with a plant-based alternative mixed with 1 tablespoon of vinegar. Use dairy-free feta alternative and replace butter with olive oil or melted coconut oil for a vegan version.

→ What can I serve with this loaf?

Pair it with a simple green salad or warm soup for a light lunch. Toast slices for breakfast and serve with poached eggs, or enjoy it plain as a nutritious snack between meals.

→ How do I know when it's fully baked?

Insert a toothpick into the center of the loaf after 45 minutes. If it comes out clean or with just a few moist crumbs, it's done. The top should be golden brown and firm to the touch.