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Broccoli Bread

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"This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!"
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2 h 15 m servings 296
Original recipe yields 10 servings (1 loaf)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).
  2. Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
  3. Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
  4. Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.


  • Cook's Notes:
  • Substitute 2 cups prepackaged broccoli slaw for the stems if preferred.
  • A butter knife inserted into the bread will not come out quite clean due to the melted cheese, but the bread will firm up as it cools.

Nutrition Facts

Per Serving: 296 calories; 9.8 35.8 15.4 64 631 Full nutrition

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