Easy Broccoli Bread
Whip up a loaf of *Easy Broccoli Bread*—a savory twist on classic quick bread that’s as nutritious as it is delicious! Packed with tender broccoli florets, sharp shredded cheddar, and a hint of garlic (optional for added flair), this golden loaf is the perfect way to incorporate veggies into a comforting baked treat. The recipe comes together effortlessly with simple pantry staples like all-purpose flour, baking powder, and eggs, making it ideal for busy weeknights or last-minute gatherings. Moist and fluffy with just the right level of cheesy richness, it’s a versatile side dish that pairs beautifully with soups, salads, or as a hearty snack. Ready in under an hour, this veggie-packed bread offers a wholesome, satisfying option the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 tablespoons granulated sugar
- 1 cup shredded cheddar cheese
- 2 large eggs
- 0.75 cups milk
- 0.25 cups olive oil
- 0.5 teaspoons garlic powder (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Steam or blanch the broccoli florets until tender, about 3-4 minutes. Allow them to cool slightly, then finely chop the broccoli.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, sugar, and garlic powder (if using). Stir together until evenly mixed.
Fold the shredded cheddar cheese and chopped broccoli into the dry ingredients to coat them evenly.
In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
Pour the wet mixture into the dry ingredients, and gently mix until just combined. Avoid overmixing, as this can make the bread dense.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs wonderfully with soups, salads, or as a standalone snack.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 36.9 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1208 mg | 93% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
