Save The afternoon sun hit my kitchen counter just right as I crumbled the feta, its salty tang mingling with the steam rising from freshly blanched broccoli. Id been skeptical about combining these two in a bread, but something about the Mediterranean flavors felt right. My apartment filled with this incredible aroma as the loaf baked, that perfect marriage of savory cheese and earthy vegetables. When I pulled it from the oven, golden and gorgeous, I knew Id stumbled onto something special.
I first served this at a casual dinner with friends who swore they didnt like broccoli in baked goods. One bite changed their minds completely. The loaf disappeared within minutes, and someone actually asked if I could make it for their birthday instead of cake. Now its my go-to when I need something that feels special but doesnt require hours of standing over the stove.
Ingredients
- 1 1/2 cups broccoli florets, finely chopped: Blanching these briefly keeps them bright green and prevents them from becoming mushy during baking
- 1 cup feta cheese, crumbled: Room temperature feta distributes more evenly throughout the batter
- 1 cup buttermilk: This is the secret to the tender crumb, and the slight tang perfectly complements the feta
- 1/4 cup unsalted butter, melted: Let it cool slightly before adding so it doesnt scramble the eggs
- 2 cups all-purpose flour: Spoon and level the flour rather than scooping directly to avoid packing it down
- 2 tsp baking powder and 1/2 tsp baking soda: Both work together for lift since the buttermilk needs the soda
- 1/2 tsp salt and 1/4 tsp black pepper: Enhance the savory notes without competing with the feta
- 3 large eggs: Room temperature eggs incorporate more smoothly into the wet mixture
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal later
- Prepare the broccoli:
- Steam the florets for 2 to 3 minutes until just tender, then drain and pat them completely dry with paper towels
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until well combined
- Combine the wet mixture:
- Beat the eggs in a separate bowl, then whisk in the buttermilk and melted butter until smooth
- Bring it together:
- Pour the wet ingredients into the dry and stir gently with a spatula until just combined, being careful not to overmix
- Add the good stuff:
- Fold in the broccoli and crumbled feta until evenly distributed throughout the batter
- Bake to perfection:
- Pour the batter into your prepared pan, smooth the top, and bake for 45 to 50 minutes until golden and a toothpick comes out clean
- Cool before slicing:
- Let the loaf rest in the pan for 10 minutes, then use the parchment to lift it onto a wire rack to cool completely
Save My sister called me last week asking for this recipe after shed tasted it at my house months ago. Somehow this unassuming loaf had stuck in her memory, the way the best comfort food always does. Its funny how the simplest combinations often become the ones we crave most.
Making It Your Own
Ive found that fresh herbs like dill, chives, or parsley add wonderful brightness that cuts through the richness. A tablespoon of chopped fresh herbs folded in with the broccoli makes everything taste fresher and more vibrant. Sometimes I add a pinch of red pepper flakes if I want a subtle warmth that plays off the creamy feta.
Serving Suggestions
Thin slices toasted with a smear of butter make an excellent breakfast, especially alongside scrambled eggs. For lunch, it pairs beautifully with a simple green salad dressed with lemon vinaigrette. I also love it warm alongside tomato soup, the way the cheese melts slightly when the bread hits the hot soup.
Storage and Make-Ahead Tips
This loaf keeps remarkably well, wrapped tightly at room temperature for up to three days. The flavors actually meld and improve after the first day, making it perfect for making ahead. For longer storage, slice and freeze individual portions, then reheat in the toaster oven straight from frozen.
- Wrap the cooled loaf in plastic wrap then foil before freezing for up to three months
- A quick 10-minute toast brings back that fresh-baked texture beautifully
- Consider making two loaves at once since one freezes so well
Save Theres something deeply satisfying about a recipe that bridges the gap between healthy and delicious so seamlessly. Hope this loaf finds its way into your regular rotation.
Recipe Guide
- → How should I store this loaf?
Wrap tightly in plastic or store in an airtight container. Keeps at room temperature for 2 days or refrigerate for up to 5 days. Can also be frozen for 3 months.
- → Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure your baking powder is certified gluten-free as well.
- → What can I serve with this loaf?
Enjoy warm with soup or salad, toast slices for breakfast, or serve as a snack with hummus. Also pairs well with Mediterranean dishes like roasted vegetables or grilled fish.
- → Can I use frozen broccoli?
Yes, thaw and drain frozen broccoli thoroughly before chopping. Pat dry to remove excess moisture, which helps prevent the loaf from becoming soggy.
- → How do I know when it's done baking?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the loaf is ready. The top should be golden brown.