Introduction
Hey friend! Are you ready for a recipe that feels like a little bite of sunshine, even on a cloudy day? Think back to those lazy summer afternoons, maybe sitting on a patio with a delicious Caprese salad… pure bliss, right? Well, I’ve taken those dreamy flavors – fresh basil, creamy mozzarella, and tangy sun-dried tomatoes – and tucked them into the most wonderfully moist, easy-peasy quick bread you can imagine. Seriously, this Caprese Quick Bread is a game-changer. It’s the kind of recipe you whip up when you need something impressive but don’t have a ton of time, or when you just want to treat yourself to something utterly delicious. No yeast, no waiting, just pure savory goodness ready in a flash!
Why You’ll Love This Recipe
You’re going to fall head over heels for this Caprese Quick Bread, and here’s why:
- Fast: It’s a quick bread, meaning no yeast, no kneading, and minimal rising time. Perfect for busy weeknights!
- Easy: Seriously, if you can stir a bowl, you can make this bread. It’s so simple, even beginner bakers will feel like pros.
- Giftable: Bake a loaf, wrap it up, and you’ve got a beautiful, heartfelt gift for a friend, neighbor, or host.
- Crowd-Pleasing: The flavors of Caprese are universally loved. This savory bread disappears quickly at potlucks, picnics, or just snack time at home.
Ingredients
Here’s what you’ll need to gather from your pantry and fridge. Simple, fresh ingredients are key here!
- 1 1/4 cups all-purpose flour: Your standard kitchen staple, giving the bread structure.
- 1 cup bread flour: Adds a little extra chew and texture, making it satisfyingly hearty.
- 2 teaspoons baking powder: Our main leavening agent, helping the bread rise beautifully.
- 1/2 teaspoon baking soda: Works with the buttermilk for extra lift and tenderness.
- 1 teaspoon salt: Essential for balancing flavors and bringing out the best in the other ingredients.
- 3 1/2 to 4 oz cubed fresh mozzarella cheese: The star! Use fresh mozzarella packed in water, cut into small cubes (about 1/4-1/2 inch). It melts into little pockets of creamy deliciousness.
- 2 tablespoons chopped fresh basil: Don’t skimp on this! Fresh basil provides that signature Caprese aroma and flavor. Chop it finely.
- 1/3 cup chopped sun-dried tomatoes (not packed in oil): These add a wonderful chewy texture and tangy sweetness. I prefer the dry-packed kind here, but if you only have oil-packed, drain them really well and pat them dry.
- 2 eggs: Bind everything together and add richness.
- 2 1/2 tablespoons grape-seed oil or extra virgin olive oil: Adds moisture and helps create a tender crumb. Both work great; use what you have!
- 1 1/4 cups buttermilk: Provides tang, tenderness, and reacts with the baking soda for lift. If you don’t have buttermilk, you can make a quick substitute by putting 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and adding milk to the 1 1/4 cup line. Let it sit for 5-10 minutes before using.
How to Make It
Alright, let’s get baking! You’ll see how quickly this comes together.
- Get Ready: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Whisk the Dry Stuff: In a large bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda, and salt. Give it a good whisk to make sure the leavening is evenly distributed.
- Prep the Flavor Mix-Ins: In a separate small bowl, gently toss the cubed mozzarella, chopped fresh basil, and chopped sun-dried tomatoes together. Tossing them lightly in a tablespoon or two of the dry flour mixture from your large bowl can help prevent them from sinking to the bottom of the bread while baking. This is a little trick I always use!
- Combine the Wet Stuff: In a medium bowl, whisk the eggs, grape-seed oil (or olive oil), and buttermilk together until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix just until just combined. Seriously, stop mixing as soon as you don’t see any more dry flour streaks. Overmixing quick bread develops the gluten and makes it tough, and we want a tender, lovely loaf!
- Fold in the Goodies: Add the mozzarella, basil, and sun-dried tomato mixture to the batter. Gently fold them in until they are evenly distributed. Again, be careful not to overmix here.
- Bake the Loaf: Pour the batter into your prepared loaf pan and spread it evenly.
- Bake: Pop it in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent it with foil.
- Cool: Let the bread cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely. Slicing it while it’s warm is tempting (and delicious!), but letting it cool makes for cleaner slices.
- Enjoy!: Slice and serve! It’s fantastic on its own, alongside a soup or salad, or even lightly toasted.
Substitutions & Additions
Feel free to get creative! This recipe is pretty forgiving and open to delicious variations.
- Cheese: Not a fan of mozzarella? Try cubed provolone, sharp cheddar, or even feta cheese for a different twist. Just make sure it’s a cheese that melts well!
- Tomatoes: If you can’t find dry-packed sun-dried tomatoes, use oil-packed, but drain them very well and pat dry. For a fresher flavor, you could try finely chopped roasted red peppers instead. I don’t recommend fresh tomatoes as they release too much water.
- Herbs: Swap basil for oregano, thyme, or a mix of Italian herbs.
- Add-ins: Sautéed garlic (1-2 cloves, minced), a pinch of red pepper flakes for a little heat, or even a few tablespoons of chopped olives would be fantastic additions.
- Flour: While I love the blend of flours here, you can use 2 1/4 cups of all-purpose flour if that’s all you have. The texture might be slightly different but still delicious.
Tips for Success
Here are a few things to keep in mind to make sure your Caprese Quick Bread turns out perfect every time:
- Don’t Overmix: I can’t stress this enough! Quick breads are mixed just until the dry ingredients are moistened. A few lumps are totally fine.
- Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack the flour down, resulting in too much flour and a dry bread.
- Toss the Add-ins: Giving your mozzarella, basil, and tomatoes a light toss in flour helps them stay suspended in the batter and not all sink to the bottom.
- Test for Doneness: Use the toothpick test! It should come out clean, maybe with a few moist crumbs, but no wet batter.
- Cooling is Key: While warm bread is heavenly, letting it cool slightly in the pan and then fully on a rack helps it set up properly and makes slicing much easier.
How to Store It
This bread is best enjoyed fresh, but it stores well too!
- At Room Temperature: Store cooled bread wrapped tightly in plastic wrap or in an airtight container for 2-3 days.
- In the Refrigerator: For longer storage (up to a week), keep it wrapped in the fridge.
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then again in foil or place in a freezer bag. It will keep in the freezer 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? I wouldn’t recommend it for this recipe. Fresh tomatoes release too much moisture during baking and can make the bread soggy. Sun-dried tomatoes work much better.
- Is this bread savory or sweet? This is definitely a savory quick bread, perfect for serving with meals or enjoying as a snack.
- My cheese sunk to the bottom! What happened? Make sure you cut your cheese cubes small enough and try tossing them lightly in a tablespoon of flour from the dry ingredients before folding them into the batter. Also, avoid overmixing the batter, as this can contribute to sinking.
- Can I make this gluten-free? I haven’t tested a gluten-free version of this specific recipe, as substituting both all-purpose and bread flour requires a specific gluten-free blend and possibly other adjustments. Look for quick bread recipes specifically designed to be gluten-free.
Easy Savory Caprese Quick Bread
This easy, no-yeast quick bread features the classic Italian Caprese flavors of fresh mozzarella, basil, and sun-dried tomatoes baked into a wonderfully moist loaf. Perfect for busy weeknights, gifting, or serving alongside meals.
Equipment
- Large bowl
- Small bowl
- Medium bowl
- Whisk
- spatula or wooden spoon
- 9x5 inch loaf pan or line with parchment paper
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour
- 1 cup bread flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
Flavor Mix-Ins
- 3.5 oz cubed fresh mozzarella cheese 3 1/2 to 4 oz, cut into small cubes (about 1/4-1/2 inch)
- 2 tablespoons chopped fresh basil Chop finely
- 0.33 cup chopped sun-dried tomatoes not packed in oil
Wet Ingredients
- 2 eggs
- 2.5 tablespoons grape-seed oil or extra virgin olive oil
- 1.25 cups buttermilk Substitute: 1 tbsp white vinegar or lemon juice + milk to 1 1/4 cup line, let sit 5-10 mins
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
- Whisk the Dry Stuff: In a large bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda, and salt. Give it a good whisk to make sure the leavening is evenly distributed.
- Prep the Flavor Mix-Ins: In a separate small bowl, gently toss the cubed mozzarella, chopped fresh basil, and chopped sun-dried tomatoes together. Tossing them lightly in a tablespoon or two of the dry flour mixture from your large bowl can help prevent them from sinking to the bottom of the bread while baking. This is a little trick I always use!
- Combine the Wet Stuff: In a medium bowl, whisk the eggs, grape-seed oil (or olive oil), and buttermilk together until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix just until just combined. Seriously, stop mixing as soon as you don't see any more dry flour streaks. Overmixing quick bread develops the gluten and makes it tough, and we want a tender, lovely loaf!
- Fold in the Goodies: Add the mozzarella, basil, and sun-dried tomato mixture to the batter. Gently fold them in until they are evenly distributed. Again, be careful not to overmix here.
- Bake the Loaf: Pour the batter into your prepared loaf pan and spread it evenly.
- Bake: Pop it in the preheated oven and bake for 50-60 minutes. You'll know it's ready when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent it with foil.
- Cool: Let the bread cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely. Slicing it while it's warm is tempting (and delicious!), but letting it cool makes for cleaner slices.
- Enjoy!: Slice and serve! It's fantastic on its own, alongside a soup or salad, or even lightly toasted.
Notes
Substitutions & Additions:
* Cheese: Try cubed provolone, sharp cheddar, or feta cheese instead of mozzarella.
* Tomatoes: Use oil-packed sun-dried tomatoes (drained well) or finely chopped roasted red peppers. Avoid fresh tomatoes.
* Herbs: Swap basil for oregano, thyme, or Italian herbs.
* Add-ins: Consider adding sautéed minced garlic (1-2 cloves), a pinch of red pepper flakes, or chopped olives.
* Flour: You can use 2 1/4 cups of all-purpose flour if you don't have bread flour. Tips for Success:
* Don't Overmix: Mix only until dry ingredients are moistened; lumps are okay.
* Properly Measure Flour: Spoon flour into the measuring cup and level off.
* Toss the Add-ins: Lightly toss mozzarella, basil, and tomatoes in flour to prevent sinking.
* Test for Doneness: A toothpick inserted into the center should come out clean.
* Cooling is Key: Let the bread cool properly for best slicing. Storage:
* Room Temperature: Wrap tightly; stores for 2-3 days.
* Refrigerator: Wrap tightly; stores for up to a week.
* Freezing: Wrap cooled loaf tightly in plastic wrap and foil/freezer bag; stores for up to 3 months. Thaw at room temperature.
* Cheese: Try cubed provolone, sharp cheddar, or feta cheese instead of mozzarella.
* Tomatoes: Use oil-packed sun-dried tomatoes (drained well) or finely chopped roasted red peppers. Avoid fresh tomatoes.
* Herbs: Swap basil for oregano, thyme, or Italian herbs.
* Add-ins: Consider adding sautéed minced garlic (1-2 cloves), a pinch of red pepper flakes, or chopped olives.
* Flour: You can use 2 1/4 cups of all-purpose flour if you don't have bread flour. Tips for Success:
* Don't Overmix: Mix only until dry ingredients are moistened; lumps are okay.
* Properly Measure Flour: Spoon flour into the measuring cup and level off.
* Toss the Add-ins: Lightly toss mozzarella, basil, and tomatoes in flour to prevent sinking.
* Test for Doneness: A toothpick inserted into the center should come out clean.
* Cooling is Key: Let the bread cool properly for best slicing. Storage:
* Room Temperature: Wrap tightly; stores for 2-3 days.
* Refrigerator: Wrap tightly; stores for up to a week.
* Freezing: Wrap cooled loaf tightly in plastic wrap and foil/freezer bag; stores for up to 3 months. Thaw at room temperature.