Save My neighbor handed me a warm slice of broccoli and feta loaf one afternoon, still steaming from her oven, and I realized I'd been missing something obvious in my bread repertoire. It wasn't sweet, it wasn't a typical quick bread—it was something in between, savory and substantial enough to eat with soup or butter. That first bite, with the creamy pockets of feta and tender broccoli threaded through, made me want to master it immediately.
I made this for my sister's book club without telling anyone it was loaf-shaped bread, and watching their faces when they realized it wasn't a savory cake was pure joy. One guest asked for the recipe three times and claimed it was the reason she finally understood why people get excited about cooking.
Ingredients
- Broccoli florets: Finely chop them so they distribute evenly throughout and soften quickly during baking—chunky pieces can feel raw and bitter.
- Feta cheese: Crumbling it by hand rather than using a food processor keeps the texture creamy and prevents it from turning into paste.
- Buttermilk: This is the secret to moistness and slight tang that makes this loaf crave-worthy; regular milk won't give the same tender crumb.
- Unsalted butter: Melted butter incorporates smoothly and creates a tender crumb that stays moist longer than oil would.
- All-purpose flour: Two cups is the right amount to hold everything together without making the loaf dense or heavy.
- Baking powder and baking soda: Together they lift the loaf slightly so it's tender, not brick-like, which is crucial for this savory quick bread.
- Large eggs: Three eggs bind everything and add richness; use room temperature eggs for smoother incorporation.
- Salt and black pepper: These season the entire loaf, so don't skip them or reduce them thinking the feta is salty enough.
Instructions
- Prepare your pan and oven:
- Preheat to 350°F while you gather ingredients, then grease and line a 9x5-inch loaf pan with parchment paper so the loaf releases cleanly and you can lift it out easily.
- Cook the broccoli just right:
- Steam or blanch the chopped florets for only 2 to 3 minutes—you want them tender enough to eat but still bright green and holding their shape. If you overcook here, they'll turn mushy and gray.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl, making sure the leavening agents are evenly distributed so the loaf rises uniformly.
- Combine the wet ingredients:
- Beat the eggs first, then stir in buttermilk and melted butter until smooth; this prevents streaks of egg white in your final loaf.
- Bring wet and dry together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no white streaks remain—overmixing develops gluten and makes the loaf tough and dense.
- Add the vegetables and cheese:
- Fold in the cooled broccoli and feta gently, distributing them evenly so every slice has both; folding rather than stirring vigorously keeps the batter tender.
- Bake until golden:
- Pour batter into your prepared pan, smooth the top with a spatula, and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
- Cool with patience:
- Let the loaf rest in the pan for 10 minutes so it sets enough to handle, then turn it out onto a wire rack to cool completely before slicing, which prevents it from tearing or falling apart.
Pin it My neighbor came over one morning and we toasted thick slices under the broiler with a pat of butter, and suddenly this humble loaf became breakfast. There's something about sharing food that feels homemade and honest that turns a weekday morning into a moment worth remembering.
Flavor Upgrades
Fresh herbs like dill, chives, or parsley transform this loaf from everyday to something you'll crave. I've stirred in two tablespoons of chopped fresh herbs right before folding in the broccoli, and the difference is subtle but unmistakable—the loaf feels lighter and more Mediterranean somehow.
Making It Your Own
Once you understand the formula, you can swap vegetables: sautéed zucchini, roasted red peppers, or even finely chopped spinach work beautifully in place of broccoli. I've also reduced the all-purpose flour to 1.5 cups and added half a cup of whole wheat flour for extra earthiness and fiber, though the loaf becomes denser and chewier.
Serving Suggestions and Storage
This loaf is best served warm alongside a bowl of soup or a crisp salad, but it's equally good at room temperature for lunch boxes or afternoon snacking. It keeps wrapped at room temperature for three days, stays moist in the refrigerator for up to five days, and freezes beautifully for up to three months.
- Slice and freeze individual pieces so you can toast one whenever you want without thawing the whole loaf.
- Brush warm slices with a little melted butter and sprinkle with fleur de sel for an elevated snack.
- Leftover slices transform into crispy breadcrumbs for salads or gratins when you're feeling resourceful.
Pin it This broccoli and feta loaf has become my go-to when I want to prove to someone that savory baking is worth their attention. It's the kind of recipe that quietly becomes a favorite, slipping into regular rotation until you can't imagine your kitchen without it.
Frequently Asked Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain thoroughly, then pat dry before adding to prevent excess moisture in the loaf.
- → How should I store the loaf?
Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well for up to 3 months.
- → Can I make this dairy-free?
Substitute buttermilk with plant-based milk plus vinegar, use dairy-free butter, and replace feta with vegan cheese or olives for similar tanginess.
- → What can I serve with this loaf?
Pair with Mediterranean soup, green salad, or hummus. Toasted slices make excellent breakfast or can be topped with avocado for a quick meal.
- → Why is my loaf dense or heavy?
Overmixing the batter can create a dense texture. Stir just until combined, and ensure your baking powder and soda are fresh for proper rise.