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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.

Ingredients

Scale

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

Find it online: https://topreci.com/caprese-quick-bread-recipe/