I dare you to eat just one slice of this savory, decadent broccoli cheddar bread!
This recipe was originally posted in 2020, and the theme of Joey’s birthday that year was quarantine. But besides that, the other theme was foods from his past. He must’ve talked about this recipe dozens of times in the time we’ve been together, but we never had the recipe and never made it. He remembers it from when he was very young and their neighbor used to make it for his family. And he always told me it was awesome.
So his mom and I pieced together the recipe from what she remembers from her now-lost copy. I wasn’t sure what to expect but it was an instant hit around here. Its savoriness, cheesiness and moistness are just totally perfect. He declared it an exact replica!
This broccoli cheese bread is a quick bread, but isn’t sweet like banana bread (LINK) or zucchini bread. In fact, it has more in common with corn bread– except that it is ultra moist and somewhat dense from the butter and cream cheese.
This broccoli cheese bread really fires on all cylinders.
To that end, there are several ways to enjoy this broccoli cheese bread! I love it spread with butter or cream cheese. It’s also good with a drizzle of honey. But our favorite way to eat it turned out to be with a schmear of deli mustard (LINK). You can eat it hot or cold, although my very favorite way is slightly warm. The good news of all of this is, you can’t go wrong.
If you plan to keep your loaves unfrozen for a few days, I would advise putting it in the fridge as it is quite susceptible to molding.
Broccoli Cheddar Bread
Equipment
- 2 9" x 5" quick bread loaf pans
Ingredients
- 16 oz frozen chopped broccoli
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 1/4 cup whole milk
- 4 eggs
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- 1/2 cup finely chopped yellow onion
- 1 cup shredded sharp cheddar
Instructions
- Preheat oven to 325 degrees F.
- Thaw frozen broccoli. Drain and squeeze off excess moisture,
- Pulse broccoli in a food processor or blender a few times. You want to break up the largest chunks but stop before it is grated completely fine. Texture is your friend! Set aside.
- In a medium mixing bowl, cream together softened cream cheese, softened butter, milk and eggs.
- Add both boxes of Jiffy Corn Muffin Mix and combine thoroughly.
- Stir in the broccoli, finely chopped yellow onion, and shredded cheddar. Your mixture will probably be very thick so I have found it's better to abandon the mixer and stir this with a spoon or spatula.
- Spray two 9" x 5" quick bread loaf pans with non-stick spray. Spoon mixture evenly into both.
- Bake until a toothpick inserted in the top comes out clean, about 45-60 minutes. Remember all ovens are different so keep an eye on your loaves throughout this time period!
- Remove from oven and serve warm. Try it with butter, cream cheese, mustard or a drizzle of honey! Store in the refrigerator.
- If planning to freeze, let loaves cool completely. Wrap tightly in plastic wrap and then in foil.
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