There is something truly comforting about a warm, savory loaf packed with fresh broccoli and tangy feta cheese, and that is exactly what the Broccoli and Feta Loaf Recipe delivers. This dish perfectly balances the vibrant green crunch of broccoli with the creamy, salty notes of feta, all wrapped up in a soft and tender bread. It’s a delightful treat that feels homemade yet sophisticated, making it ideal for breakfasts, snacks, or even light dinners. Whether you’re a seasoned baker or someone who loves quick savory treats, this recipe will soon become your go-to favorite.
Ingredients You’ll Need
Keeping the ingredients simple but purposeful allows the flavors and textures to shine through in this Broccoli and Feta Loaf Recipe. Each component plays a crucial role, bringing together freshness, richness, and just the right lift to the loaf.
- Broccoli florets (1 1/2 cups, finely chopped): Adds a lovely crunch and vibrant color, plus a boost of nutrients.
- Feta cheese (1 cup, crumbled): Offers a tangy, creamy contrast that elevates the entire loaf.
- Buttermilk (1 cup): Provides moisture and a subtle tang, helping the loaf stay tender.
- Unsalted butter (1/4 cup, melted): Gives richness and a velvety crumb texture.
- All-purpose flour (2 cups): The structure builder for the loaf’s perfect rise.
- Baking powder (2 teaspoons): Essential for a light and fluffy texture.
- Baking soda (1/2 teaspoon): Works alongside baking powder to ensure the loaf rises well.
- Salt (1/2 teaspoon): Balances and enhances all the other flavors.
- Black pepper (1/4 teaspoon): Adds just a gentle hint of spice and depth.
- Large eggs (3): They bind everything together, adding both structure and moisture.
How to Make Broccoli and Feta Loaf Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F. Then, grease and line a 9×5-inch loaf pan with parchment paper to ensure your loaf releases easily after baking. This simple prep step guarantees a clean removal, making your presentation neat and effortless.
Step 2: Cook the Broccoli
Blanch or steam the finely chopped broccoli florets just until tender—about 2 to 3 minutes. Be sure to drain and cool them thoroughly, then pat dry to avoid adding excess moisture to your batter. This step keeps your loaf from becoming soggy while preserving the broccoli’s bright color and fresh taste.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, and black pepper. This important step ensures an even distribution of leavening agents and seasoning, setting the stage for a consistently fluffy and flavorful loaf.
Step 4: Mix Wet Ingredients
Beat the eggs in a separate bowl until smooth. Then stir in the buttermilk and melted butter until the mixture is completely combined. The buttermilk adds a subtle tang and moisture, while the butter enriches the batter creating a tender crumb. This is your magic wet ingredient blend.
Step 5: Combine Batter
Gently add the wet ingredients to the bowl with the dry ingredients. Use a spatula or spoon and stir just until everything is combined—be careful not to overmix. Overmixing can toughen the loaf, and you want to keep it light and airy.
Step 6: Add Broccoli and Feta
Fold in your finely chopped broccoli and crumbled feta cheese, distributing them evenly throughout the batter. This step is where the bread truly transforms into the Broccoli and Feta Loaf Recipe you crave, with vibrant vegetable pieces and pockets of savory cheese.
Step 7: Pour and Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The baking time allows everything to set perfectly while developing a gorgeous golden crust.
Step 8: Cool and Slice
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the loaf finish cooking inside and makes slicing cleaner and easier, revealing the speckled green and white of broccoli and feta throughout.
How to Serve Broccoli and Feta Loaf Recipe
Garnishes
A sprinkle of fresh herbs like dill or parsley can brighten each slice wonderfully. You can also add a light drizzle of olive oil or a scattering of extra crumbled feta on top for an inviting final touch that tempts everyone at the table.
Side Dishes
This loaf pairs beautifully with crisp salads or a bowl of steaming soup for a satisfying meal. A fresh cucumber or tomato salad with a lemony dressing complements the loaf’s savory richness perfectly, making each bite a delightful balance of flavors.
Creative Ways to Present
Try serving thick slices with a dollop of Greek yogurt or sour cream on the side, garnished with a squeeze of lemon juice and cracked pepper. For a party, cut into bite-sized cubes and skewer with cherry tomatoes and olives for an easy, crowd-pleasing appetizer featuring the Broccoli and Feta Loaf Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover slices tightly in plastic wrap or store them in an airtight container in the refrigerator. The loaf keeps well for 3 to 4 days and remains moist and flavorful, making it an ideal quick breakfast or snack option during busy weeks.
Freezing
You can freeze this loaf comfortably by wrapping it tightly first in plastic wrap and then in foil. Store it in the freezer for up to 2 months. When ready to enjoy, thaw it overnight in the fridge to keep the texture and flavor intact for your convenience.
Reheating
Reheat slices gently in a toaster oven or conventional oven at 325°F until warmed through. This method revives the loaf’s original texture, melting the feta slightly and bringing back its fresh, savory aroma that makes every bite delightful.
FAQs
Can I use frozen broccoli for this loaf?
Yes, you can use frozen broccoli but be sure to thaw and drain it thoroughly before folding it into the batter. Excess moisture from frozen broccoli can affect the loaf’s texture, so patting it dry is key.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until slightly curdled, then use it just like buttermilk in the recipe.
Can this loaf be made gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum or other binders to mimic the texture of regular flour. Keep the rest of the ingredients the same for a delicious gluten-free version of the Broccoli and Feta Loaf Recipe.
What is the best way to slice the loaf?
Use a serrated bread knife and slice gently with a sawing motion. Let the loaf cool completely to make slicing easier and to maintain the loaf’s shape without crumbling.
Can I add other vegetables or cheese?
Yes! Feel free to get creative by adding finely chopped herbs, sun-dried tomatoes, or swapping the feta for goat cheese or sharp cheddar for a new flavor twist. The basic method of the Broccoli and Feta Loaf Recipe is flexible and invites your personal touch.
Final Thoughts
This Broccoli and Feta Loaf Recipe is a beautiful way to celebrate simple ingredients and turn them into something comforting, flavorful, and impressive. It’s a perfect dish to share with family and friends, and once you try it, it’s bound to become a treasured favorite in your kitchen. Give it a go and enjoy every warm, cheesy, tender slice!
Print
Broccoli and Feta Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This savory Broccoli and Feta Loaf combines tender broccoli florets and tangy feta cheese in a moist, flavorful bread perfect for breakfast, brunch, or a light meal. The loaf is made with buttermilk and melted butter for richness, and uses baking powder and baking soda for a soft, tender crumb. Baked until golden and cooked through, this easy-to-make recipe yields a deliciously wholesome bread that pairs well with soups or salads.
Ingredients
Vegetables
- 1 1/2 cups broccoli florets, finely chopped
Dairy
- 1 cup feta cheese, crumbled
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 3 large eggs
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Cook the Broccoli: Steam or blanch the broccoli florets for 2 to 3 minutes until just tender. Drain them thoroughly, cool, and pat dry to remove excess moisture, which helps maintain the loaf’s texture.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until everything is evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs until smooth, then add the buttermilk and melted butter, mixing well to combine all wet ingredients.
- Combine Batter: Gently add the wet ingredient mixture to the dry ingredients. Stir carefully until just combined to avoid overmixing, which can make the bread tough.
- Add Broccoli and Feta: Fold the finely chopped broccoli and crumbled feta cheese into the batter, ensuring they are evenly distributed throughout.
- Pour and Smooth: Pour the prepared batter into the lined loaf pan, smoothing the top evenly with a spatula for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
- Cool and Slice: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf onto a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Ensure broccoli is thoroughly dried after steaming to avoid soggy batter.
- Do not overmix the batter to keep the loaf tender.
- Feta cheese adds saltiness; adjust salt to taste accordingly.
- Use fresh baking powder and baking soda for best rise.
- Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
