Caprese Quick Bread

This Caprese quick bread is a savory twist on classic quick bread, bursting with the Mediterranean flavors of mozzarella, basil, and sun-dried tomatoes. It’s soft, tender, and full of character—perfect for brunch, a picnic, or as a side to soups and salads. I love how it’s inspired by the fresh flavors of a Caprese salad, but baked into a warm, comforting loaf.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It comes together in under an hour, requires no yeast or rising time, and uses just one mixing bowl for the dry ingredients and one for the wet. The bread is hearty yet moist, and the combination of gooey mozzarella, bright basil, and chewy sun-dried tomatoes creates a flavor that’s rich, savory, and perfectly balanced. It’s the kind of bread that feels fancy but is secretly effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• bread flour
• baking powder
• baking soda
• salt
• fresh mozzarella cheese, cubed
• fresh basil, chopped
• sun-dried tomatoes (not packed in oil), chopped
• eggs
• grape-seed oil or extra virgin olive oil
• buttermilk

Directions

1. I preheat the oven to 350°F and grease an 8×4-inch bread pan.
2. In a large mixing bowl, I combine the all-purpose flour, bread flour, baking powder, baking soda, and salt.
3. I stir in the chopped basil, mozzarella cubes, and sun-dried tomatoes until they’re evenly distributed through the flour mixture.
4. In another bowl, I whisk together the eggs, oil, and buttermilk until smooth.
5. I pour the wet mixture into the dry ingredients and mix gently with a wooden spoon until everything is just combined. The dough will be thick and sticky.
6. I transfer the dough to the prepared bread pan and smooth out the top.
7. I bake the bread for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, yielding about 8 to 10 slices.
Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: 55–60 minutes

Variations

• I add chopped kalamata olives for an even bolder Mediterranean flavor.
• I use goat cheese or feta instead of mozzarella for a tangier twist.
• I swap chopped arugula for basil for a peppery note.
• I sprinkle grated parmesan on top before baking for an extra savory crust.
• I use gluten-free flour blend in place of both flours to make it gluten-free.

Storage/Reheating

Storage: I wrap leftover slices in foil or store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: I reheat individual slices in a toaster oven or briefly in the microwave until warm.

Freezing: I wrap the loaf or individual slices in plastic wrap and foil and freeze for up to 1 month. I thaw at room temperature or warm in the oven.

FAQs

Can I use all all-purpose flour instead of mixing with bread flour?

Yes, I can use just all-purpose flour if that’s what I have. Bread flour gives a bit more structure and chew, but the bread will still turn out great.

Do I have to use sun-dried tomatoes not packed in oil?

I prefer using dry-packed sun-dried tomatoes because they don’t add extra oil, but if I use oil-packed, I just blot them dry with paper towels before chopping.

Can I make this dairy-free?

To make it dairy-free, I use plant-based mozzarella and a dairy-free buttermilk substitute (like almond milk with a splash of vinegar).

Can I bake this in muffin tins instead of a loaf pan?

Absolutely! I divide the batter into a greased muffin tin and bake at 350°F for about 20–25 minutes.

What should I serve with this bread?

I love serving it with tomato soup, a green salad, or even slicing it for sandwiches with pesto and roasted vegetables.

Conclusion

This Caprese quick bread is one of those recipes I turn to when I want something warm, cheesy, and full of fresh flavor without spending hours in the kitchen. It’s savory, satisfying, and surprisingly simple to make. Whether I slice it warm for breakfast or pair it with dinner, it always disappears fast.

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