Martha Stewart Quick Bread Recipe

This golden-crusted Martha Stewart Quick Bread Recipe is made with sharp cheddar cheese, tangy buttermilk, and melted butter, and is ready in just over an hour. The hero moment arrives when you pull the loaf from the oven, revealing a jagged, bubbly cheese crown that smells like the world’s best grilled cheese sandwich. I love serving this savory bread warm with soup or simply toasted with salted butter for a comforting afternoon snack.

Why This Classic Works

I used to think quick breads were exclusively for overripe bananas or leftover pumpkin puree, but this savory version changed my mind completely. The secret to this recipe’s success is the high ratio of sharp cheddar to flour, which creates pockets of melted cheese throughout the crumb rather than just a faint cheesy flavor. It avoids the common mistake of being too dry by using full-fat buttermilk, which reacts with the baking soda to ensure a tender, moist interior.

What I learned making this is that the “quick” in quick bread really lives up to its name; there is zero yeast, zero kneading, and zero waiting for dough to rise. My first attempt was slightly dense because I overmixed the batter—a classic rookie error with chemically leavened breads. Now, I mix just until the flour streaks disappear, resulting in a loaf that is light, fluffy, and perfectly structured every single time.

Martha Stewart Quick Bread Recipe Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (increase to 1/2 tsp if using mild cheese)
• 7 ounces sharp cheddar cheese, grated (divided into 6 oz and 1 oz)
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 cup full-fat buttermilk, room temperature
• Optional: 1/4 teaspoon cayenne pepper or ground black pepper for a kick

How To Make Martha Stewart Quick Bread Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 9×5-inch or 8×4-inch loaf pan with butter or non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cayenne (if using). Add 6 ounces of the grated cheddar cheese and toss with your hands to coat the cheese strands in flour, which prevents them from sinking.
3. Whisk Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, and buttermilk until fully combined and smooth.
4. Combine Batter: Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the batter together just until the dry flour is moistened. The batter will be thick and lumpy; do not overmix or the bread will be tough.
5. Assemble and Bake: Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 ounce of cheddar cheese over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese is coated in cellulose to prevent clumping, which stops it from melting properly. For those gooey pockets of cheese, buy a block of sharp cheddar and grate it yourself.
• Room temperature ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. Cold ingredients can cause the melted butter to seize up and clump, leading to an uneven texture.
• Check for doneness early: Cheese breads can brown quickly on top before the center is cooked. If the top looks dark after 40 minutes but the center is still raw, tent the pan loosely with aluminum foil for the remaining bake time.
• Don’t slice too soon: It is tempting to slice the bread while it is hot, but quick breads need to set as they cool. Slicing too early will cause the loaf to crumble and release steam, making the bread dry later.

What To Serve With Cheddar Quick Bread

This savory loaf is the perfect companion for a bowl of tomato basil soup or a hearty beef chili, acting as a superior dipper to plain crackers. It also works beautifully on a brunch spread alongside scrambled eggs and bacon, offering a cheesy, biscuit-like alternative to sweet pastries. for a simple snack, I love toasting a thick slice and slathering it with salted butter and a drizzle of honey for a sweet and savory contrast.

How To Store

Store the cooled bread wrapped tightly in plastic wrap or foil at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week, though it is best toasted after being chilled. You can also freeze slices separated by parchment paper in a freezer-safe bag for up to 3 months.

FAQs

• Can I use a different type of cheese? Yes, you can substitute the cheddar with Gruyère, pepper jack, or sharp provolone. However, stick to semi-hard cheeses that melt well; avoid soft cheeses like mozzarella which can make the bread too soggy.
• Why did my quick bread crack on top? A crack down the center is actually a sign of a perfect quick bread! It means the batter rose properly and set before the crust formed completely, allowing steam to escape through the middle.
• Can I make this into muffins instead? Absolutely. Spoon the batter into a greased 12-cup muffin tin and bake at 375°F for 18-22 minutes. They make excellent grab-and-go savory snacks.
• Do I really need buttermilk? Buttermilk is acidic and necessary to activate the baking soda. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Nutrition

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 380mg
• Total Carbohydrate: 24g
• Protein: 9g

Try More Recipes:

• Martha Stewart Green Beans With Gruyere Recipe
• Martha Stewart Yeast Rolls Recipe
• Martha Stewart 3 Ingredient Appetizer Recipe