Pin It This savory Broccoli and Feta Loaf is a moist and flavorful bread that combines fresh vegetables with Mediterranean flair. Enriched with buttermilk and melted butter, the loaf has a tender crumb that perfectly complements the salty feta and earthy broccoli florets. It is a nutritious, easy-to-make bake that serves as a perfect snack or light meal for any time of the day.
Pin It Whether you are looking for a unique appetizer or a wholesome side for your favorite seasonal soup, this savory loaf delivers on both texture and taste. The vibrant green florets make for a beautiful presentation when sliced, making it a sophisticated addition to brunch gatherings or a reliable choice for meal prep.
Ingredients
- Vegetables
- 1 1/2 cups (150 g) broccoli florets, finely chopped
- Dairy
- 1 cup (150 g) feta cheese, crumbled
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 g) unsalted butter, melted
- Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- Eggs
- 3 large eggs
Instructions
- Step 1
- Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2
- Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain, cool, and pat dry.
- Step 3
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Step 4
- In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.
- Step 5
- Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix).
- Step 6
- Fold in the chopped broccoli and crumbled feta.
- Step 7
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Zusatztipps für die Zubereitung
To prevent the loaf from becoming dense or soggy, ensure that the steamed broccoli is patted thoroughly dry before folding it into the batter. Additionally, take care not to overmix the batter once the wet and dry ingredients meet to maintain a light, airy crumb.
Varianten und Anpassungen
For an extra boost of fiber, you can substitute whole wheat flour for half of the all-purpose flour. To customize the flavor profile, try adding 2 tablespoons of freshly chopped herbs such as dill, chives, or parsley into the batter before baking.
Serviervorschläge
This loaf is best enjoyed warm alongside a bowl of soup or a fresh garden salad. Leftover slices can be toasted for a savory breakfast or packed as a nutritious snack for school or work lunches.
Pin It With its vibrant ingredients and simple preparation, this Broccoli and Feta Loaf is a wholesome bake that satisfies the palate. It’s a versatile recipe that brings a touch of Mediterranean flavor to your kitchen and is sure to become a household favorite.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain thoroughly before chopping and adding to the batter to prevent excess moisture.
- → What can I substitute for buttermilk?
Mix regular milk with 1 tablespoon of lemon juice or vinegar per cup and let it sit for 5 minutes. Alternatively, use plain yogurt thinned with milk.
- → How should I store leftovers?
Wrap tightly in plastic or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months.
- → Can I make this dairy-free?
Substitute feta with dairy-free cheese alternatives, use plant-based buttermilk (vinegar + non-dairy milk), and replace butter with coconut oil or vegan butter.
- → Why is my loaf dense or heavy?
Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix only until ingredients are just combined. Also ensure baking powder and soda are fresh.
- → Can I add other vegetables?
Absolutely. Spinach, zucchini, grated carrots, or bell peppers work well. Just ensure vegetables are cooked and patted dry to prevent excess moisture in the loaf.