Broccoli and Feta Loaf (Print Version)

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

# What You'll Need:

→ Vegetables

01 - 1.5 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 0.25 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 0.5 teaspoon baking soda
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Steam or blanch broccoli florets for 2-3 minutes until 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 combined.
05 - Add wet ingredient mixture to dry ingredients and stir gently until just combined. Do not overmix the batter.
06 - Gently fold chopped broccoli and crumbled feta cheese into the batter using a rubber spatula.
07 - Pour batter into prepared loaf pan and smooth the surface with a spatula.
08 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
09 - Cool loaf in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Additional Tips::

01 -
  • It's a one-bowl miracle that tastes far more impressive than the minimal effort required.
  • Buttermilk keeps it impossibly moist even days later, so it's perfect for meal prep or unexpected guests.
  • The feta melts into little salty pockets that make every slice feel different and surprises you.
02 -
  • Don't skip blanching the broccoli—raw broccoli releases moisture that makes the loaf soggy and throws off your ratios.
  • The moment you see wet ingredients mixed into dry, stop stirring; lumps are fine and actually mean you'll get a tender crumb instead of a rubbery one.
  • If your loaf sinks in the middle, your oven might be too hot or you pulled it out too early, so trust the toothpick test more than the timer.
03 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb, so pull your eggs and buttermilk from the fridge 15 minutes before baking.
  • If you accidentally overmix and the batter looks slightly tough, don't panic—a few lumps actually create a more rustic, interesting texture.
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