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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, grape-seed oil, and buttermilk until fully blended.
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.
Transfer Dough to Pan: Spoon the sticky dough into the prepared bread pan and spread it out evenly for uniform baking.
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