Martha Stewart Breakfast Bread Recipe

This simple Martha Stewart Breakfast Bread is made with tangy buttermilk, warm cinnamon, brown sugar, crunchy walnuts, and all-purpose flour. The result is a moist, tender, and perfectly spiced loaf that fills your home with an amazing aroma. It’s a wonderful treat for a cozy weekend morning, especially in the autumn, and makes one delicious loaf perfect for sharing.

Martha Stewart Breakfast Bread Ingredients

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
• 1/2 cup chopped walnuts or pecans

For the Bread Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature

How To Make Martha Stewart Breakfast Bread

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped walnuts and set aside.
3. Combine dry ingredients: In a separate bowl, whisk together the 2 cups of flour, baking soda, and salt.
4. Cream butter and sugar: In the bowl of a stand mixer or using a hand mixer, beat the room temperature butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Alternate wet and dry: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix only until just combined—do not overmix.
7. Assemble and top: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
8. Bake the bread: Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out with only moist crumbs attached.
9. Cool completely: Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely before slicing and serving.

Recipe Tips

• Use Room Temperature Ingredients: For a smooth, even batter, make sure your butter, eggs, and buttermilk are at room temperature. This helps them combine easily and creates a more tender and uniform crumb in the finished bread.
• Don’t Overmix the Batter: When you alternate adding the dry and wet ingredients, mix only until the streaks of flour disappear. Overmixing develops gluten, which can result in a tough, dense bread instead of a light, tender one.
• Check for Doneness Correctly: Ovens can vary. Start checking the bread about 10 minutes before the recipe suggests. A wooden skewer inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
• Let It Cool Before Slicing: It’s very tempting to cut into the warm, fragrant loaf, but letting the bread cool completely is essential. This allows the internal structure to set, which results in much cleaner slices that don’t crumble.

What To Serve Breakfast Bread

This delightful breakfast bread is fantastic on its own, especially with its built-in streusel topping. For an extra touch of indulgence, serve a warm slice with a smear of salted butter, cream cheese, or a drizzle of honey. It pairs perfectly with a hot cup of coffee, a chai latte, or a simple black tea. For a more complete breakfast, serve it alongside a bowl of Greek yogurt and fresh fruit.

How To Store Breakfast Bread Leftovers

• Room Temperature: Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 4 days.
• Freeze: This bread freezes exceptionally well. You can freeze the entire loaf or individual slices for a quick breakfast treat. Wrap the bread tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw slices at room temperature or toast them directly from the freezer.

Martha Stewart Breakfast Bread Nutrition Facts

• Calories: 360 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• I don’t have buttermilk. Can I make a substitute? Yes, you can easily make a buttermilk substitute. For every 1 cup of buttermilk needed, pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the rest of the cup with regular milk, stir, and let it stand for 5-10 minutes until it slightly curdles.
• Why did my breakfast bread sink in the middle? A sunken center in a quick bread is usually caused by one of two things: underbaking or opening the oven door too frequently during baking. Ensure the bread is fully cooked by testing it with a skewer before removing it from the oven.
• Can I add fruit to this bread? Certainly. One cup of fresh blueberries (tossed in 1 tablespoon of flour to prevent sinking) or 1 cup of finely diced apples would be a delicious addition. Gently fold the fruit into the batter as the very last step.
• Can I make this recipe into muffins? Yes, this batter adapts well to muffins. Line a muffin tin with paper liners, fill each cup about three-quarters full, and sprinkle with the streusel topping. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Try More Recipes:

• Martha Stewart Breakfast Burrito Recipe
• Martha Stewart Make Ahead Breakfast Casserole Recipe
• Martha Stewart Crescent Roll Breakfast Casserole Recipe