Introduction

Hey there, friend! Let me tell you, there’s something truly magical about the simple combination of tomatoes, basil, and mozzarella. It instantly transports me to sunny summer afternoons, maybe even dreaming of the Italian coast! Now, imagine taking all those vibrant, fresh flavors and baking them into a warm, comforting loaf of bread. Sounds amazing, right? But who has hours to knead and wait for dough to rise?

That’s where this Caprese Quick Bread swoops in to save the day! It’s unbelievably easy to make – no yeast, no waiting, just simple mixing and baking. Seriously, you can have this gorgeous, savory loaf ready in under an hour from start to finish. It’s perfect for a last-minute appetizer, a delicious side dish, or just a cozy afternoon snack. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Ready to eat in about 45-50 minutes!
Easy: No yeast, minimal steps, perfect for beginners.
Giftable: Makes a beautiful, thoughtful food gift.
Crowd-pleasing: Who can resist warm bread loaded with cheesy, herby goodness?

Ingredients

Gather your goodies! Most of these you probably already have in your pantry.

1 1/2 cups All-purpose flour: The simple base for our loaf.
1 1/2 tsp Baking powder: Our leavening friend that makes it “quick.”
1/2 tsp Salt: Enhances all those lovely flavors.
1/4 tsp Garlic powder: A little hint of savory warmth.
1/3 cup Sun-dried tomatoes, chopped: Little bursts of intense tomato flavor. Look for the oil-packed ones for the best texture!
1/4 cup Fresh basil, chopped: That signature fresh, fragrant Caprese note. Don’t skimp!
3/4 cup Mozzarella cheese, shredded: Melty, gooey, cheesy perfection.
2 large Eggs: Help bind everything together and add richness.
1/4 cup Olive oil: Liquid gold, adds moisture and that classic Mediterranean vibe.
1/2 cup Whole milk: For tenderness and moisture.
2 tbsp Plain Greek yogurt or sour cream: My little secret for an extra moist and tender crumb!

How to Make It

Okay, let’s get baking! It’s really just a matter of mixing wet and dry.

First things first, preheat your oven to 375°F (190°C). Grease and flour a standard loaf pan (about 9×5 inches). This helps prevent sticking!
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Give it a good stir to make sure everything is evenly distributed.
Gently stir in the chopped sun-dried tomatoes, fresh basil, and shredded mozzarella into the dry ingredients. Coating them in flour helps them not all sink to the bottom!
In a separate medium bowl, whisk together the eggs, olive oil, milk, and Greek yogurt (or sour cream) until smooth.
Pour the wet ingredients into the bowl with the dry ingredients.
Now, this is important: Stir just until everything is combined. A few lumps are totally fine! Overmixing quick bread can make it tough, and we want a tender loaf.
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. If you can wait that long! Warm slices with a little butter are divine.

Substitutions & Additions

Want to switch things up? Go for it! This recipe is super forgiving.

Cheese: Try using a mix of mozzarella and Parmesan, or even some crumbled feta for a tangy twist.
Herbs: Swap basil for fresh oregano, thyme, or a mix of Italian herbs.
Tomatoes: If you don’t have sun-dried, you could use very well-drained chopped fresh tomatoes (like Roma), but the flavor won’t be as intense, and they can add extra moisture. Stick to sun-dried if possible!
Extra Flavor: Add a pinch of black pepper, a tiny pinch of red pepper flakes for heat, or even a tablespoon of finely grated Parmesan to the batter.

Tips for Success

A few little pointers to make sure your quick bread turns out perfect every time.

Don’t Overmix: Seriously, just stir until the dry ingredients disappear. Lumps are your friends here.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact it, leading to too much flour and a dry loaf.
Check for Doneness: The toothpick test is key! If it comes out with wet batter, it needs more time. A few moist crumbs are okay.
Prep Ahead: You can whisk the dry ingredients together and store them in an airtight container. You can also whisk the wet ingredients together and store them in the fridge. When you’re ready to bake, combine them and proceed!

How to Store It

If there’s any left, here’s how to keep it fresh.

Store cooled Caprese Quick Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2-3 days. For longer storage, you can keep it in the refrigerator for up to 5 days. It also freezes beautifully! Wrap the cooled loaf (whole or sliced) tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature.

FAQs

Got questions? I’ve got answers!

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes work best because they have concentrated flavor and less moisture. Fresh tomatoes can make the bread soggy. If you must, use very firm, ripe tomatoes, seed them, finely chop, and pat them very dry with paper towels.

Can I make this into muffins?

Absolutely! Divide the batter among greased muffin cups, filling them about 2/3 full. Bake at the same temperature for about 20-25 minutes, or until a toothpick comes out clean. Makes about 12 muffins.

Is this bread savory or sweet?

This is definitely a savory bread, perfect for enjoying with dinner, soup, or as a flavorful snack.

Easy & Delicious Caprese Quick Bread

This Caprese Quick Bread is an unbelievably easy, no-yeast recipe that bakes the vibrant flavors of tomatoes, basil, and mozzarella into a warm, comforting loaf. Perfect for a last-minute appetizer, a delicious side dish, or a cozy afternoon snack, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Equipment

Loaf pan standard 9x5 inches
Large bowl
Medium bowl
Whisk
Wooden skewer or toothpick
Wire rack

Ingredients

Hauptzutaten

1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.25 tsp garlic powder
0.33 cup sun-dried tomatoes chopped, oil-packed recommended
0.25 cup fresh basil chopped
0.75 cup mozzarella cheese shredded
2 large eggs
0.25 cup olive oil
0.5 cup whole milk
2 tbsp plain Greek yogurt or sour cream

Instructions

First things first, preheat your oven to 375°F (190°C). Grease and flour a standard loaf pan (about 9x5 inches). This helps prevent sticking!
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Give it a good stir to make sure everything is evenly distributed.
Gently stir in the chopped sun-dried tomatoes, fresh basil, and shredded mozzarella into the dry ingredients. Coating them in flour helps them not all sink to the bottom!
In a separate medium bowl, whisk together the eggs, olive oil, milk, and Greek yogurt (or sour cream) until smooth.
Pour the wet ingredients into the bowl with the dry ingredients.
Now, this is important: Stir just until everything is combined. A few lumps are totally fine! Overmixing quick bread can make it tough, and we want a tender loaf.
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. If you can wait that long! Warm slices with a little butter are divine.

Notes

Tips for Success: Don't Overmix; Measure Flour Correctly by spooning into cup and leveling; Check for Doneness with the toothpick test.
Storage: Store cooled bread in an airtight container at room temp for 2-3 days, or in the fridge for up to 5 days. Freezes well (up to 3 months) wrapped tightly.