Broccoli and Feta Loaf

There's something about pulling a warm, fragrant loaf from the oven that makes a Tuesday afternoon feel like an occasion. I discovered this broccoli and feta loaf by accident, really—I had buttermilk that needed using and a head of broccoli sitting in the crisper drawer, and I wanted something that felt like proper food but didn't require much fussing. The first slice came out golden and tender, studded with bright green florets and tangy cheese pockets, and I realized I'd found my new favorite way to turn vegetables into something you actually crave.

My neighbor knocked on the door one Saturday morning just as I was slicing into a fresh loaf, and the smell that escaped made her linger for twenty minutes. She told me later it reminded her of her grandmother's kitchen, though her grandmother never made anything like this. We toasted thick slices together while she was visiting, and suddenly this simple bread became the centerpiece of our conversation—that's when I knew it was worth making again and again.

Ingredients

• Broccoli florets: Chop them small so they distribute evenly and cook through in the oven's time frame.
• Feta cheese: Crumble it by hand rather than grating—you want visible pockets of tangy flavor throughout.
• Buttermilk: This is the secret to moisture; don't skip it or swap it for regular milk.
• Unsalted butter: Melted and cooled slightly, it enriches the crumb without making things greasy.
• All-purpose flour: Measure by weight if you have a scale for better consistency loaf to loaf.
• Baking powder and baking soda: Together they give this bread gentle lift and a tender interior.
• Salt and black pepper: Season boldly—this loaf needs assertive seasoning to shine.
• Eggs: They bind everything and add richness that makes this feel less like diet food and more like actual bread.

Instructions

Prepare your oven and pan:

Heat to 350°F and grease a 9x5-inch loaf pan, then line it with parchment paper so nothing sticks and you can lift the finished loaf out cleanly.

Cook the broccoli gently:

Steam or blanch for just 2 to 3 minutes until it's barely tender—you want it to hold its shape and color in the final loaf. Drain well and pat completely dry with paper towels.

Whisk the dry team:

Combine flour, baking powder, baking soda, salt, and pepper in a large bowl, making sure the leavening is evenly distributed throughout.

Beat and blend the wet ingredients:

Whisk eggs in a separate bowl, then stir in buttermilk and cooled melted butter until smooth.

Marry wet and dry gently:

Pour the wet mixture into the dry ingredients and stir just until combined—lumps are fine, overmixing toughens the loaf.

Fold in the vegetables and cheese:

Gently fold broccoli and feta into the batter so they're distributed without breaking them up too much.

Transfer and bake:

Pour into the prepared pan, smooth the top with a spatula, and bake 45 to 50 minutes until a toothpick comes out clean.

Cool with patience:

Let it rest in the pan for 10 minutes so it sets enough to handle, then turn out onto a wire rack to cool completely before slicing.

Save

My daughter made this for a school potluck and came home glowing because someone asked for the recipe—that moment made me realize this loaf had crossed from being just breakfast into something that makes people feel cared for. There's power in feeding people bread that tastes homemade and honest.

The Secret of Feta in Quick Breads

Most people reach for milder cheeses in baked goods, but feta's sharp, briny character is exactly what keeps this loaf from tasting one-note. The tanginess plays beautifully against the vegetables and mild flour base, giving you something that feels sophisticated without trying too hard. When the feta melts slightly in the oven, it creates little pockets of intense flavor that make you want another slice.

Buttermilk Magic Explained

Buttermilk isn't just an ingredient here—it's the reason this loaf stays moist and tender even days later. The acidity reacts with the baking soda to create lift, and the fat content keeps the crumb from drying out the way many vegetable breads do. Once I understood this, I started treating buttermilk like a non-negotiable element rather than something swappable.

Making It Your Own

This recipe is sturdy enough to handle your instincts and preferences. I've added dill when I had it fresh, swapped half the flour for whole wheat on mornings when I wanted something heartier, and even stirred in toasted sunflower seeds once for texture. The foundation stays solid no matter what you do, which means you can play and experiment without fear of disaster.

• Fresh herbs like dill, chives, or parsley add brightness—use 2 tablespoons chopped and scatter them through.
• Whole wheat flour can replace half the all-purpose for nuttier flavor and more fiber without compromising the crumb.
• Serve warm from the oven with soup, slice it cold for sandwiches, or toast it lightly for breakfast with a smear of butter.

Save

This loaf has become my answer to the question of what to bring when someone needs feeding. It asks very little and gives so much in return.

Q&A About the Recipe

→ Can I make this loaf ahead of time?

Yes, you can bake the loaf up to 2 days ahead. Store tightly wrapped at room temperature or refrigerate for longer freshness. Toast slices before serving to restore warmth and texture.

→ What can I substitute for buttermilk?

Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let it stand for 5-10 minutes until thickened. This works perfectly as a buttermilk replacement.

→ Can I use frozen broccoli instead of fresh?

Yes, thaw frozen broccoli completely and pat it dry thoroughly before adding to the batter. Excess moisture may affect the loaf's texture, so ensure it's well-drained.

→ How do I know when the loaf is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the loaf should feel firm when gently pressed.

→ Can I freeze this loaf?

Absolutely! Cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature or toast individual slices from frozen.

→ What herbs work best in this loaf?

Dill, chives, parsley, or oregano complement the broccoli and feta beautifully. Add 2 tablespoons of fresh chopped herbs to the batter along with the vegetables.