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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.
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Prep Time 10 minutes
Cook Time 40 minutes

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.