Broccoli Cheddar Forest Loaf
This gorgeous broccoli cheddar bread is one I will make time and again. Its beyond moist and packed with yummy flavors. I highly recommend sticking with the sour cream here because it is what definitely gives the loaf its incredibly soft texture.
I found this broccoli forest loaf concept online on Epicurious.com and the original recipe is from the book ‘Tenderheart’ by Hetty McKinnon. The broccoli is supposed to resemble trees that are suspended in the batter and I think that is such a beautiful idea and the bread turned out amazing visually and taste wise!
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Broccoli Forest Loaf
Ingredients
- 1 small head broccoli, cut into long florets
- 1 egg
- 1/3 cup olive oil
- 3/4 cup sour cream
- 1 tbs maple syrup
- 1½ cups flour of choice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp each chili powder, turmeric + salt
- 1½ cups shredded sharp Cheddar cheese
- 1/3 cups olives, rough chop
- 2 scallions, chopped
Instructions
- Preheat your oven to 350℉. LIne an 8×4 inch loaf pan with parchment paper.
- Bring a small pot of water to a boil and then add in the broccoli florets. Cook for just 2 minutes. Remove and run them under cold water to stop the cooking process. Set aside to cool and dry on a paper towel.
- In a large bowl, lightly beat your egg then whisk in the olive oil, sour cream and maple syrup until smooth. Sift in the flour, baking powder, baking soda and spices listed above. Mix the dough until uniform – will be thick. Lastly fold in and incorporate the cheese, olives and scallions. Transfer this dough to the loaf pan and flatten down.
- Grab your broccoli and press the florets into the top of the loaf like they are upright trees. The top of the floret should be sticking out half way. Bake for 50 minutes to an hour or until the toothpick comes out clean. Remove from oven and let it set in the pan for 10 minutes then transfer to a wire rack to cool for another 10-15 minutes prior to slicing.
Notes
- I found this broccoli forest loaf concept online on Epicurious.com and the original recipe is from the book ‘Tenderheart’ by Hetty McKinnon.
- Store leftovers in an airtight container in your fridge to last longer.
Nutrition
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This looks very interesting and would love to make but when would we eat this? What meal would it be for? Thanks!
HI Mary, thank you – i like to have this for breakfast or lunch!! You can also have it as a side dish with dinner.
This turned out great! I made a few substitutions with ingredients on hand to skip the store. I swapped cottage cheese for sour cream, which had half the calories and nearly triple the protein—definitely a win! I also used Carbquick instead of flour and replaced turmeric with onion and garlic powder. Thank you for sharing your tasty recipe!!
Hi Kim, I’m so glad you tried out the loaf and came back to share your feedback with us! This is super helpful – thank you!!