Caprese Quick Bread Recipe

Introduction

This Caprese Quick Bread is a delightful twist on the classic Italian salad, baked into a savory loaf. Packed with fresh mozzarella, basil, and sun-dried tomatoes, it’s perfect for an easy snack or a flavorful side.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup bread flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 1/2 to 4 oz cubed fresh mozzarella cheese
• 2 tbsp chopped fresh basil
• 1/3 cup chopped sun-dried tomatoes (not packed)
• 2 eggs
• 2 1/2 tbsp grape-seed oil (can use extra virgin olive oil)
• 1 1/4 cups buttermilk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8×4 inch bread pan.
2. Step 2: In a large mixing bowl, combine all-purpose flour, bread flour, baking powder, baking soda, and salt. Mix well to blend the dry ingredients.
3. Step 3: Add the chopped fresh basil, cubed mozzarella, and sun-dried tomatoes to the flour mixture. Stir gently until all ingredients are evenly incorporated.
4. Step 4: In a separate bowl, whisk together the eggs, grape-seed oil, and buttermilk until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients. Use a wooden spoon to mix until just combined; the dough will be sticky but well blended.
6. Step 6: Transfer the dough into the prepared bread pan and spread it out evenly with the spoon or spatula.
7. Step 7: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Tips & Variations

• Use freshly torn basil leaves for a more vibrant flavor.
• Swap grape-seed oil for extra virgin olive oil for a richer taste.
• Add a pinch of crushed red pepper flakes for a subtle heat.
• Try mixing in olives or roasted red peppers for additional Mediterranean notes.
• Check the bread at 40 minutes to avoid overbaking and keep the mozzarella melty.

Storage

Store the Caprese Quick Bread in an airtight container at room temperature for up to 2 days. For longer keeping, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in a toaster oven or microwave to enjoy the melted cheese texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, fresh mozzarella works best for its mild flavor and meltability, but you can substitute with provolone or a mild cheddar for a different taste.

Is it possible to make this bread dairy-free?

You can use a non-dairy milk substitute instead of buttermilk (like almond or soy milk) and a dairy-free cheese alternative to make it dairy-free, though the texture and flavor will vary slightly.

Caprese Quick Bread Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Delight in the savory flavors of this Caprese Quick Bread, a moist and tender loaf featuring fresh mozzarella, aromatic basil, and sun-dried tomatoes. This easy-to-make bread combines classic Caprese ingredients into a quick yeast-free loaf perfect for snacking or serving alongside soups and salads.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups all purpose flour
• 1 cup bread flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Add-ins

• 3 1/2 to 4 oz cubed fresh mozzarella cheese
• 2 tbsp chopped fresh basil
• 1/3 cup chopped sun-dried tomatoes (not packed)

Wet Ingredients

• 2 eggs
• 2 1/2 tbsp grape-seed oil (or extra virgin olive oil)
• 1 1/4 cups buttermilk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×4 inch bread pan thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, bread flour, baking powder, baking soda, and salt. Mix well to evenly distribute the leavening agents and seasoning.
3. Add Flavorful Mix-ins: Fold the chopped fresh basil, cubed fresh mozzarella cheese, and chopped sun-dried tomatoes into the flour mixture, ensuring all are well incorporated and evenly dispersed.
4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, grape-seed oil (or olive oil), and buttermilk until fully combined and slightly frothy.
5. Combine Wet and Dry: Pour the liquid mixture into the dry ingredients and stir using a wooden spoon. Mix until all ingredients form a sticky dough; do not overmix to keep the bread tender.
6. Transfer to Pan: Spoon the dough into the prepared bread pan and spread it evenly to ensure consistent baking.
7. Bake: Place the pan in the oven and bake for 40 to 45 minutes. To check doneness, insert a toothpick into the center – it should come out clean or with a few moist crumbs, but no wet batter.

Notes

• Use grape-seed oil or extra virgin olive oil for subtle, complementary flavors.
• Checking bread doneness with a toothpick prevents overbaking and ensures optimal texture.
• Allow the bread to cool in the pan for a few minutes before transferring to a wire rack for complete cooling to avoid sogginess.
• Fresh mozzarella chunks add creamy pockets; avoid overmixing to keep them intact.
• Sun-dried tomatoes not packed in oil work best to avoid excess moisture.

Keywords: Caprese bread, quick bread, mozzarella bread, savory bread, basil bread, sun-dried tomato bread, Italian quick bread, no yeast bread