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
Scale
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.
