Caprese Quick Bread Recipe

Introduction

Caprese Quick Bread is a savory treat inspired by the classic Italian salad, combining mozzarella, sun-dried tomatoes, and fresh basil in a moist, flavorful loaf. It’s perfect for a snack, appetizer, or alongside a meal when you want something simple yet satisfying.

Ingredients

• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup olive oil
• 2 tablespoons plain Greek yogurt or sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 3/4 cup shredded mozzarella cheese
• 1/3 cup chopped sun-dried tomatoes (in oil, drained)
• 1/4 cup chopped fresh basil
• Optional: pinch of black pepper or red pepper flakes for heat

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the eggs, milk, olive oil, and yogurt until smooth.
3. Step 3: In a separate bowl, stir together the flour, baking powder, salt, and garlic powder.
4. Step 4: Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix.
5. Step 5: Fold in the shredded mozzarella, sun-dried tomatoes, and chopped basil. Add a pinch of black pepper or red pepper flakes if using.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top evenly.
7. Step 7: Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

• For extra flavor, use sun-dried tomatoes packed in oil and include a little of the oil in the batter.
• Swap fresh basil with fresh oregano or thyme to vary the herbal notes.
• Add a handful of chopped olives for a salty twist.
• Use part whole wheat flour for a nuttier texture, but reduce slightly as it can dry out the bread.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze sliced portions for up to 3 months. Reheat slices in a toaster oven or microwave until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat milk, but the bread may be slightly less moist and rich.

What can I do if I don’t have Greek yogurt or sour cream?

You can replace it with an equal amount of plain yogurt or buttermilk to maintain moisture and tenderness.

Caprese Quick Bread Recipe

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★★★★★

4.7 from 106 reviews

This Caprese Quick Bread is a savory and moist loaf bursting with classic Italian flavors. Enhanced with mozzarella cheese, sun-dried tomatoes, and fresh basil, it’s a delightful twist on traditional bread perfect for a quick snack, appetizer, or side dish. Easy to prepare and baked to golden perfection, this bread brings the essence of a Caprese salad into a warm, comforting bake.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 slices 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients:

• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup olive oil
• 2 tablespoons plain Greek yogurt or sour cream

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Add-ins:

• 3/4 cup shredded mozzarella cheese
• 1/3 cup chopped sun-dried tomatoes (in oil, drained)
• 1/4 cup chopped fresh basil
• Optional: pinch of black pepper or red pepper flakes for heat

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, whole milk, olive oil, and plain Greek yogurt or sour cream until the mixture is smooth and fully combined, which will add moisture and tenderness to the bread.
3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, salt, and garlic powder, ensuring that the baking powder is evenly distributed so the bread rises properly.
4. Combine and Fold: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can make the bread tough. Carefully fold in the shredded mozzarella, chopped sun-dried tomatoes, and fresh basil to distribute the flavor throughout the batter.
5. Bake: Pour the batter into your prepared loaf pan, smoothing out the top to ensure even baking. Bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
6. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely or until warm enough to handle safely. Slice and serve warm or at room temperature as a savory snack or accompaniment to meals.

Notes

• For a spicy kick, add a pinch of black pepper or red pepper flakes when folding in the add-ins.
• You can substitute whole milk with any other milk of your choice, such as almond or oat milk, for a different flavor or dietary preference.
• Use fresh basil for the best flavor, but dried basil can be used in a pinch (reduce quantity since dried herbs are more potent).
• Make sure not to overmix the batter to keep the bread light and tender.
• This bread is best enjoyed within 2 days but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Caprese bread, savory quick bread, mozzarella bread, sun-dried tomato bread, basil bread, Italian quick bread, easy savory bread