Description
A quick and flavorful no-yeast loaf that captures the essence of a caprese salad with melty mozzarella, sun-dried tomatoes, and fresh basil. Perfect for brunch, snacking, or pairing with soups and salads.
Ingredients
2 large eggs
½ cup whole milk
¼ cup olive oil
2 tbsp plain Greek yogurt or sour cream
1½ cups all‑purpose flour
1½ tsp baking powder
½ tsp salt
¼ tsp garlic powder
¾ cup shredded mozzarella cheese
⅓ cup chopped sun‑dried tomatoes (in oil, drained)
¼ cup chopped fresh basil
Optional: pinch of black pepper or red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, milk, olive oil, and Greek yogurt until smooth.
- In a separate bowl, mix the flour, baking powder, salt, and garlic powder.
- Gently stir the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in the mozzarella, sun-dried tomatoes, and basil. Add pepper flakes if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Drain sun-dried tomatoes well to avoid sogginess.
Do not overmix the batter to maintain a tender crumb.
Store leftovers in the fridge for up to 4 days.
To reheat, warm slices in a toaster oven at 300°F for 5–7 minutes.
Can be frozen tightly wrapped for longer storage.
Use gluten-free flour blend with xanthan gum for a gluten-free version.
Fresh basil is recommended over dried for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
