Broccoli Feta Buttermilk Loaf (Printable)

Moist, savory Mediterranean-style loaf with tender broccoli and creamy feta, enriched with buttermilk for a nutritious bread perfect for any time of day.

# What you'll need:

→ Vegetables

01 - 1 1/2 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup feta cheese, crumbled
03 - 1 cup buttermilk
04 - 1/4 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# How to make it:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Steam or blanch the broccoli florets for 2-3 minutes until just tender. Drain, cool, and pat dry.
03 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.
05 - Add the wet ingredients to the dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold in the chopped broccoli and crumbled feta until evenly distributed.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert suggestions:

01 -
  • It sneaks vegetables into every slice without tasting like health food—feta and broccoli just happen to taste incredible together.
  • The loaf stays moist for days, making it perfect for grab-and-go breakfasts or lunch box additions.
  • One loaf feeds multiple people, and it costs far less than bakery loaves with way more flavor.
02 -
  • Skipping the broccoli-drying step will add unwanted moisture to your batter—I learned this the hard way with a gummy loaf that wouldn't toast properly.
  • Don't overmix once you add the wet ingredients; this is bread, not cake, and gentle folding creates a tender crumb that actually holds the vegetables without becoming dense.
03 -
  • Room-temperature eggs mix more smoothly and create a better emulsion with the buttermilk, so pull them from the fridge 15 minutes before starting.
  • If you want even more fiber, swap half the all-purpose flour for whole wheat—the loaf will be slightly denser but richer, and whole wheat pairs beautifully with feta.
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