Broccoli Cheddar Forest Loaf

A delicious and really pretty way to serve a savory bread.
@hungryhappens

Broccoli Cheddar Forest Loaf (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

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 tastewise!

broccoli forest loaf

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broccoli forest loaf

Broccoli Forest Loaf

5 from 4 votes
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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
  • cups flour of choice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp each chili powder, turmeric + salt
  • 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.

Nutrition

Calories: 294kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 380mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 69mg | Calcium: 189mg | Iron: 2mg
Author: Stella

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