Broccoli Bread Recipe
Savory broccoli bread with tender broccoli, sharp cheddar and a soft quick-bread crumb that slices cleanly once cooled.
Contains: Milk · Egg · Wheat
Check packaged ingredient labels if you need to avoid specific allergens or cross-contact beyond the ingredients listed here.
WHY IT WORKS
Why This Recipe Works
01
Keep the Broccoli Dry
Briefly steaming the broccoli softens it without turning it mushy, while drying it well keeps excess moisture out of the batter.
02
Mix Just Until Combined
A light hand keeps the quick-bread crumb soft and prevents the loaf from becoming dense.
03
Cheddar Adds Flavor and Structure
Sharp cheddar gives the loaf a savory finish and helps the slices hold together cleanly once cooled.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving enough overhang to lift out the baked loaf.
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Steam the broccoli for about 2 minutes, until bright green and just beginning to soften. Spread it on a clean towel, let it cool briefly and pat it very dry.
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In a large bowl, whisk together the flour, baking powder, salt, garlic powder and black pepper.
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In a medium bowl, whisk the eggs, milk and olive oil until evenly combined.
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Pour the wet mixture into the dry mixture and stir gently until only a few streaks of flour remain. Fold in the broccoli and 1 1/4 US cups of the cheddar just until evenly distributed.
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Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 1/4 US cup cheddar over the loaf. Bake for 45 to 55 minutes, starting to check at 45 minutes, until the top is golden, a skewer inserted in the center comes out without wet batter and the center is about 200°F.
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Cool the bread in the pan for 10 minutes, then lift it out and cool for at least 15 minutes more before slicing.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
200°F / 93°C
The loaf is done when the center is set, a skewer comes out without wet batter and the internal temperature is about 200°F.
Make Ahead
Bake the loaf up to 1 day ahead, cool it completely and wrap it well before refrigerating. For the best texture, warm slices gently before serving.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1 US cup whole milk
With1 US cup unsweetened neutral-flavored dairy-free milk
Replace240 millilitres (ml) whole milk
With240 millilitres (ml) unsweetened neutral-flavoured dairy-free milk
Replace1 1/2 US cups shredded sharp cheddar cheese, divided
With1 1/2 US cups shredded dairy-free cheddar-style cheese, divided
Replace170 grams (g) mature Cheddar cheese, grated, divided
With170 grams (g) dairy-free Cheddar-style cheese, grated, divided
Use a neutral unsweetened milk alternative and a dairy-free cheddar-style cheese that is designed to melt.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Chop the broccoli fairly small so it distributes evenly through the loaf. After steaming, spread it on a clean towel and pat it dry before it goes into the batter. Freshly shredded sharp cheddar melts more evenly than thick pre-shredded strands.
Useful Substitutions
Frozen broccoli can replace fresh broccoli in the same finished quantity. Thaw it fully, chop it finely and squeeze or pat it very dry before folding it into the batter. Medium cheddar can replace sharp cheddar for a milder loaf.
INGREDIENT QUALITY
Quality Note
The moisture level of the broccoli matters more than its exact size. Dry it thoroughly after steaming, and do not add extra milk to loosen the batter unless the flour is still visibly dry after gentle mixing.
SPEND LESS
Cost-Saving Tip
Frozen broccoli is often less expensive than fresh and works well here. Thaw only the amount you need and remove as much water as possible before adding it to the batter.
COOKING TIPS
Tips
Do Not Overcook the Broccoli
Steam it only until bright green and just beginning to soften. It will continue cooking inside the loaf.
Fold, Do Not Beat
Once the wet and dry mixtures meet, stir only until the flour is almost incorporated, then fold in the broccoli and cheese.
Start Checking Early
Ovens and loaf pans vary. Begin checking at 45 minutes and rely on the center of the loaf rather than the color of the crust alone.
Cool Before Slicing
Give the loaf at least 15 minutes to settle so the warm crumb and melted cheese do not tear when sliced.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let the loaf cool completely, then keep it covered in the refrigerator. Bring slices to room temperature or reheat them before serving.
Freezing
Freeze fully cooled individual slices in an airtight container or freezer bag with parchment between them so you can remove only what you need.
Reheating
Warm slices in a low oven or toaster oven until heated through. A short microwave reheating also works, although the crust will be softer.
ESTIMATED PER SERVING
Nutrition
1 of 10 slices
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Broccoli Bread FAQs
Can I use frozen broccoli for broccoli bread?
Yes. Thaw it completely, chop it finely and remove as much moisture as possible before adding it to the batter.
Why is my broccoli bread gummy in the middle?
The most common causes are wet broccoli, overmixing or slicing the loaf before it has had time to cool. Pat the broccoli dry, mix lightly and let the loaf rest before cutting.
Can I make broccoli bread without cheddar?
You can omit the cheddar, but the loaf will be less rich and slightly less cohesive. If you simply want a milder flavor, use medium cheddar instead.
How do I know when broccoli bread is done?
The top should be golden, a skewer inserted in the center should come out without wet batter, and the center should be about 200°F on an instant-read thermometer.
Can I make broccoli bread ahead of time?
Yes. Bake and cool it completely, then wrap it well and refrigerate it. Reheat individual slices gently before serving if you prefer it warm.
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