Caprese Quick Bread Recipe

Introduction

This Caprese Quick Bread is a delicious, savory twist on the classic Italian salad. Packed with fresh mozzarella, basil, and sun-dried tomatoes, it’s perfect as a snack or alongside a meal. Quick to prepare and bake, you’ll have a flavorful bread ready in under an hour.

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 your oven to 350°F (175°C) and grease an 8×4 inch bread pan.
2. Step 2: In a large mixing bowl, combine the all-purpose flour, bread flour, baking powder, baking soda, and salt. Stir well to mix.
3. Step 3: Add the chopped fresh basil, cubed mozzarella, and chopped sun-dried tomatoes to the flour mixture. Stir until 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 mixture. Using a wooden spoon, mix until the batter is well combined. The dough will be sticky.
6. Step 6: Transfer the sticky batter into the prepared bread pan and spread it evenly.
7. Step 7: Bake in the preheated oven for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

Tips & Variations

• Use high-quality fresh mozzarella for the best flavor and texture.
• Substitute grape-seed oil with extra virgin olive oil for a richer taste.
• Add a handful of chopped olives for an extra burst of Mediterranean flavor.
• Make sure not to over-mix after adding the wet ingredients to keep the bread tender.

Storage

Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped in foil and plastic wrap for up to 1 month. To reheat, thaw if frozen, then warm in a 350°F oven for 10-15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have higher moisture content, which could affect the bread’s texture. If using fresh tomatoes, pat them dry well and reduce the amount slightly to avoid sogginess.

Is it possible to make this bread dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk mixed with a teaspoon of lemon juice or vinegar. Use a dairy-free cheese alternative or omit the cheese to keep it fully dairy-free.

Caprese Quick Bread Recipe

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★★★★★

4.6 from 120 reviews

• Author: Sarah
• Total Time: 55-60 minutes
• Yield: 1 loaf (8×4 inch pan), about 8 slices 1x
• Diet: Vegetarian

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Description

This Caprese Quick Bread is a savory, moist loaf inspired by the classic Italian Caprese salad. Featuring fresh mozzarella, sun-dried tomatoes, and chopped basil, this bread combines bursting Mediterranean flavors with a tender crumb, quickly made without yeast. Perfect as a snack, appetizer, or alongside soups and salads, this bread bakes up golden and fragrant in under an hour.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Cheese and Herbs

• 3 1/2 to 4 oz cubed fresh mozzarella cheese
• 2 tbsp chopped fresh basil

Vegetables

• 1/3 cup chopped sun-dried tomatoes (not packed)

Wet Ingredients

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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×4 inch bread pan to prevent sticking and ensure easy release after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt until evenly combined.
3. Add Cheese, Herbs, and Tomatoes: Gently fold in the cubed fresh mozzarella, chopped fresh basil, and chopped sun-dried tomatoes into the dry ingredients, distributing them evenly throughout the mixture.
4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, grape-seed oil, and buttermilk until fully blended.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Using a wooden spoon, mix until just combined. The dough will be sticky but should hold together.
6. Transfer Dough to Pan: Spoon the sticky dough into the prepared bread pan and spread it out evenly for uniform baking.
7. Bake the Bread: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool slightly before removing from the pan and slicing.

Notes

• Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs.
• Using fresh mozzarella over shredded can help with texture and melt distribution.
• Grape-seed oil or extra virgin olive oil can be used interchangeably based on preference.
• For best flavor, allow the bread to cool before slicing so the mozzarella sets slightly.
• This bread is best enjoyed fresh but can be reheated gently the next day.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: Italian-inspired

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