Save to Pinterest My kitchen smelled like a bakery crossed with a garden the morning I pulled this loaf from the oven, still cracked and golden on top. I had been stuck in a breakfast rut, and the idea of folding vegetables into bread batter felt risky but thrilling. The feta melted into pockets of creamy tang, and the broccoli softened just enough to surprise anyone who thought they didn't like it. I sliced into it while it was still warm, and the steam carried that buttery, savory scent straight to my neighbor's window. She knocked on my door twenty minutes later asking for the recipe.
I made this loaf the first time for a potluck where I wanted to bring something different, something that wouldn't sit next to a dozen cookie platters. My friend Mara, who claims she hates broccoli, ate three slices standing by the table. She kept saying it tasted like a really good quiche without the fuss of a crust. That was the moment I realized this loaf had a quiet magic to it.
Ingredients
- Broccoli florets (1 1/2 cups, finely chopped): Blanching them briefly keeps them bright green and tender without releasing too much moisture into the batter.
- Feta cheese (1 cup, crumbled): The salty, creamy pockets melt just enough to create little bursts of flavor throughout the loaf.
- Buttermilk (1 cup): This is what makes the crumb so soft and tangy, and it reacts with the baking soda to give the loaf a gentle rise.
- Unsalted butter (1/4 cup, melted): It adds richness without overpowering the vegetables, and I always let it cool slightly before mixing.
- All-purpose flour (2 cups): The backbone of the loaf, providing structure without making it too dense.
- Baking powder and baking soda (2 tsp and 1/2 tsp): Together they create a light, airy texture that keeps this from feeling heavy.
- Salt and black pepper (1/2 tsp each): Simple seasoning that lets the broccoli and feta shine without competing.
- Eggs (3 large): They bind everything together and add a subtle richness that rounds out the flavor.
Instructions
- Prep your pan and oven:
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan, then line it with parchment paper so the loaf lifts out cleanly. This step saves you from wrestling with a stuck loaf later.
- Blanch the broccoli:
- Steam or blanch the broccoli florets for just 2 to 3 minutes until they turn bright green and tender, then drain and pat them very dry with a towel. Excess water will make the batter too wet and the loaf soggy.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl. This ensures the leavening agents are evenly distributed so the loaf rises evenly.
- Combine the wet ingredients:
- In a separate bowl, beat the eggs, then stir in the buttermilk and melted butter until smooth. Let the butter cool a bit first so it doesn't scramble the eggs.
- Fold it all together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, then fold in the broccoli and feta. Overmixing will make the loaf tough, so stop as soon as you don't see dry flour.
- Bake until golden:
- Pour the batter into your prepared pan, smooth the top, and bake for 45 to 50 minutes until a toothpick comes out clean. The top should be cracked and deeply golden.
- Cool and slice:
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack. Slicing it while still warm is tempting, but letting it cool helps it hold together.
Save to Pinterest One rainy Saturday, I served thick slices of this loaf toasted with butter to my sister, who was visiting and feeling low. We sat at the kitchen table, dunking the edges into mugs of soup, and she said it tasted like comfort you could hold. That's when I knew this recipe wasn't just about bread, it was about the moments it created.
How to Store and Reheat
This loaf keeps beautifully wrapped in foil at room temperature for up to three days, or in the fridge for a week if you want to extend its life. I slice it before storing so I can toast individual pieces without thawing the whole loaf. For longer storage, wrap slices in plastic wrap and freeze them in a zip-top bag for up to two months. To reheat, pop a slice in the toaster or warm it in a 300°F oven for a few minutes until the edges crisp up.
Variations to Try
I've swapped the feta for goat cheese when I wanted something milder, and it worked beautifully with a handful of chopped sun-dried tomatoes folded in. You can also use half whole wheat flour for a nuttier flavor and a bit more heft. If you're out of buttermilk, mix a cup of milk with a tablespoon of lemon juice and let it sit for five minutes. Fresh herbs like dill or chives are wonderful stirred into the batter, adding little green flecks and a burst of freshness.
Serving Suggestions
I love serving this loaf alongside a big green salad for lunch, or toasted with cream cheese for a quick breakfast. It's also perfect with a bowl of tomato soup or a hearty minestrone, where you can dip the slices right in. Sometimes I'll slice it thin and use it as the base for open-faced sandwiches topped with hummus and roasted red peppers.
- Pair it with a fried egg and avocado for a savory brunch plate.
- Serve it warm with herbed butter for a dinner side that feels special.
- Pack slices in lunchboxes with cheese and fruit for an easy, balanced meal.
Save to Pinterest This loaf has become my go-to whenever I need something hearty, wholesome, and just a little bit unexpected. I hope it fills your kitchen with the same warm, savory smell that made my neighbor come knocking.
Common Recipe Questions
- → Can I prepare the batter in advance?
Yes, you can prepare the dry ingredients separately and store them for up to 2 days. Mix wet ingredients just before combining with dry ingredients to ensure optimal rise and texture.
- → How do I know when the loaf is fully baked?
Insert a toothpick into the center of the loaf. It should come out clean with no wet batter. The top should be golden brown, typically after 45-50 minutes at 350°F.
- → What herbs work best in this loaf?
Dill, chives, and parsley are excellent choices. Add about 2 tablespoons of chopped fresh herbs to the batter. Thyme and oregano also complement the Mediterranean flavors beautifully.
- → Can I use frozen broccoli instead of fresh?
Yes, use frozen broccoli but thaw and dry it thoroughly before chopping to prevent excess moisture. Pat it dry with paper towels to avoid making the batter too wet.
- → How should I store leftover slices?
Store cooled slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Slices freeze well for up to 3 months and can be toasted directly from frozen.
- → Is this suitable for a vegetarian diet?
Yes, this loaf is vegetarian-friendly. It contains no meat products and uses only eggs, dairy, vegetables, and grains. Always verify cheese labels for vegetarian rennet if needed.