Stovetop Diplomat

Broccoli Cheese Bread

Broccoli Cheese Bread

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Cream cheese, butter and sharp cheddar conspire together to make this broccoli cheese bread an instant hit wherever it goes!

The theme of Joey’s birthday this 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 became an immediate classic 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 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.

To that end, there are several ways to enjoy 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. 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.

(As I sit here writing, my mom just told me she had a piece with cream cheese and ham and that it was most excellent. I’m inclined to think this is a damn fine idea.)

This broccoli cheese bread really fires on all cylinders.

I haven’t tried to freeze this yet (it’s just too good to not consume all of!) so I can’t say that I am 100% sure, but I would imagine this would freeze very well. Many quick breads do. Let it cool completely before wrapping it first in plastic wrap and then in tin foil.

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. If you can get it to last that long!


Broccoli Cheese Bread

Cream cheese, butter and sharp cheddar conspire together to make this broccoli cheese bread an instant hit wherever it goes!

Course Appetizer, Breakfast, Side Dish, Snack
Keyword broccoli bread, broccoli cheddar bread, cornbread, unique quick bread
Prep Time 15 minutes
Servings 2 loaves


  • 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


  1. Preheat oven to 325 degrees.

  2. Thaw frozen broccoli. Drain and squeeze off excess moisture.

  3. 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.

  4. In a medium mixing bowl, cream together softened cream cheese, softened butter, milk and eggs.

  5. Add both boxes of Jiffy Corn Muffin Mix and combine thoroughly.

  6. Stir in the onion, chopped broccoli, and cheese. Your mixture will probably be very thick so I have found it's better to abandon the mixer and stir this in with a spoon or spatula.

  7. Spray two 9"x5" quick bread loaf pans with non-stick spray. Spoon mixture evenly into both.

  8. 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!

  9. Remove from oven and serve warm. Try it with butter, cream cheese, mustard or a drizzle of honey! Store in the refrigerator.

  10. If planning to freeze, let loaves cool completely. Wrap tightly in plastic wrap and then in foil.

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