This Caprese Quick Bread is soft, savory, and packed with classic Italian flavors like fresh basil, creamy mozzarella, and tangy sun-dried tomatoes. It’s an easy no-yeast bread that comes together quickly and bakes into a beautifully tender loaf perfect for any time of day.
Why You’ll Love This Recipe
- No yeast or rising time required
- Loaded with Caprese-inspired flavors
- Moist, tender crumb with cheesy pockets
- Perfect for brunch, sides, or snacking
- Simple ingredients and easy prep
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 1/2 to 4 ounces fresh mozzarella, cubed
- 2 tablespoons fresh basil, chopped
- 1/3 cup chopped sun-dried tomatoes (not packed in oil)
- 2 large eggs
- 2 1/2 tablespoons grapeseed oil or extra virgin olive oil
- 1 1/4 cups buttermilk
Instructions
- Preheat oven to 350°F and grease an 8×4-inch loaf pan.
- In a large bowl, whisk together all-purpose flour, bread flour, baking powder, baking soda, and salt.
- Add chopped basil, mozzarella cubes, and sun-dried tomatoes to the dry ingredients and toss to coat evenly.
- In a separate bowl, whisk together eggs, oil, and buttermilk.
- Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon until just combined. The dough will be sticky.
- Transfer the batter to the prepared loaf pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool slightly before slicing and serving.
Tips & Tricks
- Toss mozzarella in flour to prevent sinking
- Do not overmix to keep the bread tender
- Let bread cool before slicing for clean cuts
- Add cracked black pepper for extra flavor
Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf (8 slices)
- Category: Bread
- Method: Baking
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
This Caprese Quick Bread pairs beautifully with soups, salads, or olive oil for dipping. It also makes an excellent addition to brunch boards.
Nutrition (Approximate per slice)
- Calories: 210
- Protein: 8g
- Carbohydrates: 24g
- Fat: 9g
FAQ
Can I use only all-purpose flour?
Yes, replace bread flour with all-purpose flour if needed.
Can I use oil-packed sun-dried tomatoes?
Yes, just drain them well before chopping.
How do I know when the bread is done?
A toothpick should come out with just a few moist crumbs.
Can I make this dairy-free?
Use dairy-free cheese and plant-based buttermilk.
Can I freeze this bread?
Yes, wrap tightly and freeze up to 2 months.
Storage
- Room Temperature: Store wrapped for up to 2 days
- Refrigerator: Up to 5 days in an airtight container
- Freezer: Freeze slices or whole loaf up to 2 months
Similar Recipes
Caprese Quick Bread
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 1/2 to 4 ounces fresh mozzarella cubed
- 2 tablespoons fresh basil chopped
- 1/3 cup chopped sun-dried tomatoes not packed in oil
- 2 large eggs
- 2 1/2 tablespoons grapeseed oil or extra virgin olive oil
- 1 1/4 cups buttermilk
Instructions
- Preheat oven to 350°F and grease an 8×4-inch loaf pan.
- In a large bowl, whisk together all-purpose flour, bread flour, baking powder, baking soda, and salt.
- Add chopped basil, mozzarella cubes, and sun-dried tomatoes to the dry ingredients and toss to coat evenly.
- In a separate bowl, whisk together eggs, oil, and buttermilk.
- Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon until just combined. The dough will be sticky.
- Transfer the batter to the prepared loaf pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool slightly before slicing and serving.
Notes
Conclusion
This Caprese Quick Bread delivers all the fresh, savory flavors you love in a simple, no-fuss loaf. Moist, cheesy, and fragrant with basil, it’s a recipe you’ll want to bake again and again.