Name: Caprese Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1¼ cups all-purpose flour; 1 cup bread flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 3½–4 oz fresh mozzarella cheese, cubed; 2 tablespoons fresh basil, chopped; ⅓ cup sun-dried tomatoes (dry-packed), chopped; 2 large eggs; 2½ tablespoons grapeseed oil (or extra virgin olive oil); 1¼ cups buttermilk

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A savory twist on classic Italian flavors, this Caprese Quick Bread is a moist and tender loaf packed with fresh mozzarella, aromatic basil, and tangy sun-dried tomatoes. It’s the kind of bread I love to serve warm for brunch, bring to a picnic, or slice up as a satisfying side for dinner. With no yeast or kneading involved, this is a no-fuss bake that delivers big flavor in every bite.

Caprese Quick Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1¼ cups all‑purpose flour

1 cup bread flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

3½–4 oz fresh mozzarella cheese, cubed

2 tablespoons fresh basil, chopped

⅓ cup sun‑dried tomatoes (dry‑packed), chopped

2 large eggs

2½ tablespoons grapeseed oil (or extra virgin olive oil)

1¼ cups buttermilk

Directions

I start by preheating the oven to 375°F (190°C) and generously buttering a 9×5-inch loaf pan.

In a large bowl, I whisk together the all-purpose flour, bread flour, baking powder, baking soda, and salt until everything is evenly combined.

Then, I toss the cubed mozzarella, chopped basil, and sun-dried tomatoes in about a tablespoon of the flour mixture—this helps prevent them from sinking in the batter.

In another bowl, I whisk together the eggs, oil, and buttermilk until smooth.

I pour the wet ingredients into the dry and fold everything gently just until the flour disappears. Overmixing can make the bread tough, so I keep it light.

I transfer the batter to the prepared pan, smoothing the top, and then give it a gentle tap on the counter to settle it.

The loaf bakes for 50–55 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.

After baking, I let it cool in the pan for 10 minutes before moving it to a wire rack to cool completely.

Servings and timing

Servings: 10 slices

Prep time: 15 minutes

Cook time: 55 minutes

Total time: 1 hour 10 minutes

Calories per slice: ~300 kcal

Variations

Cheese swap: I sometimes substitute part of the mozzarella with shredded provolone or sharp white cheddar for a stronger flavor.

Herb twist: I’ve added chopped chives or parsley when I’m out of basil, and it still turns out great.

Sun-dried tomato oil: If I have oil-packed sun-dried tomatoes, I use some of that flavorful oil in place of the grapeseed or olive oil.

Mini loaves: For gifting or individual servings, I divide the batter into mini loaf pans—just reduce the bake time by about 20 minutes.

Add-ins: Crumbled cooked bacon or sautéed mushrooms are delicious extras I’ve tried for a heartier version.

Storage/Reheating

Once the bread has cooled, I store it in an airtight container at room temperature for up to 2 days. If I need it to last longer, I wrap it tightly and refrigerate it for up to 5 days. To freeze, I wrap individual slices and place them in a zip-top bag—perfect for pulling out when I want just one or two. For reheating, I like to toast slices or warm them in a 300°F oven for about 10 minutes.

FAQs

How do I prevent the cheese and tomatoes from sinking to the bottom?

I toss the add-ins with a bit of flour from the dry mixture before mixing them into the batter. This helps suspend them evenly throughout the loaf.

Can I use oil-packed sun-dried tomatoes?

Yes, I often do. I just drain them well and sometimes even use some of their oil in the recipe for added flavor.

What can I substitute for buttermilk?

If I’m out of buttermilk, I mix 1¼ cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes. It works just as well.

Can I make this gluten-free?

Yes, I’ve made it successfully with a 1:1 gluten-free flour blend, though the texture is slightly more delicate.

Is this bread freezer-friendly?

Absolutely. I slice the bread, wrap each piece individually, and freeze them. They reheat beautifully in the toaster or oven.

Conclusion

This Caprese Quick Bread brings all the Mediterranean-inspired comfort I crave into a single, simple bake. It’s perfect for casual meals, entertaining, or as a savory snack any time of day. I love how adaptable it is, and how easy it is to make even on a busy day. Whether I’m making it fresh or pulling a slice from the freezer, it’s always a treat worth savoring.

Recipe:

Caprese Quick Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A savory, no-yeast quick bread inspired by the flavors of Caprese salad—fresh mozzarella, basil, and sun-dried tomatoes—baked into a moist, tender loaf perfect for brunch, dinner sides, or on-the-go snacking.

Instructions

Preheat the oven to 375°F (190°C) and generously butter a 9×5-inch loaf pan.
In a large bowl, whisk together all-purpose flour, bread flour, baking powder, baking soda, and salt until well combined.
Toss the cubed mozzarella, chopped basil, and sun-dried tomatoes in about 1 tablespoon of the flour mixture to prevent sinking.
In a separate bowl, whisk together the eggs, oil, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
Transfer the batter to the prepared loaf pan, smooth the top, and tap the pan gently on the counter to settle the batter.
Bake for 50–55 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.