Broccoli and Feta Loaf (Print Version)

Moist Mediterranean-style loaf with tender broccoli and creamy feta cheese, enriched with buttermilk

# Ingredient List:

→ Vegetables

01 - 1.5 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 0.25 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 0.5 teaspoon baking soda
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Steam or blanch broccoli florets for 2-3 minutes until tender. Drain thoroughly, cool, and pat dry.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat eggs, then stir in buttermilk and melted butter until combined.
05 - Add wet mixture to dry mixture and stir gently until just combined, being careful not to overmix.
06 - Fold chopped broccoli and crumbled feta into the batter until evenly distributed.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Helpful Tips:

01 -
  • Packed with 1.5 cups of fresh, tender broccoli florets.
  • Features creamy, tangy feta cheese in every bite.
  • Buttermilk ensures a soft, moist texture that lasts.
  • Simple preparation with easy-to-find Mediterranean ingredients.
02 -
  • Line the pan with parchment paper hanging over the sides to easily lift the loaf out after baking.
  • If the top browns too quickly, loosely cover with foil for the final 10 minutes of baking.
  • Cooling the loaf completely on a wire rack ensures clean, beautiful slices that hold their shape.
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