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Baking recipe · from the recipe book

Garlicky Dill, Parsley and Feta Quick Loaf

A tender, golden olive-oil loaf packed with fresh dill, parsley, green onion and garlic, with salty pockets of feta in every slice.

Garlicky Dill, Parsley and Feta Quick Loaf

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup75 gOlive oildivided
  • 3 cloves9 gGarlicminced
  • ¾ cup crumbled120 gFeta cheesecrumbled
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • 1 cup sprigs10 gFresh dillfinely chopped
  • 2½ medium35 gGreen onionsthinly sliced, as a stand-in for chives
  • 1½ tsp3 gLemon zest

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 5 g of the olive oil (one teaspoon), saving the remaining olive oil for the batter.
  2. Prepare the add-ins first: mince the garlic, crumble the feta, chop the parsley and dill, and slice the green onion, which stands in for chives.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and black pepper.
  4. Stir the feta, parsley, dill, green onion and lemon zest into the flour mixture so the herbs and cheese are coated and won't sink.
  5. In a second bowl, whisk the buttermilk, eggs, garlic and the remaining olive oil until smooth.
  6. Pour the buttermilk mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a few lumps are fine.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. Bake 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then turn the loaf out onto a rack and cool at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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