This Caprese Quick Bread features classic caprese flavors and comes together in just about an hour. No-yeast needed – just moist, soft bread made with fresh basil, fresh mozzarella cheese, and sun-dried tomatoes. This savory quick bread is great any other time you’re craving it!
If you enjoy making quick breads, make sure try my Bacon and Cheese Quick bread and Coconut Key Lime Bread.
Table of Contents
Easy Savory Quick Bread
I have a deep love for quick bread recipes. They’re so easy because there’s no yeast and no kneading! You just mix the ingredients together in the mixing bowl, transfer the mixture into the bread pan, and bake. No muss, no fuss, and no waiting around. Just a delicious, soft, moist, and flavorful bread!
This savory quick bread recipe features sun-dried tomatoes, mozzarella, and fresh basil – all of the key caprese ingredients we know and love. They’re speckled evenly throughout a soft, fluffy loaf of bread that’s baked to perfection in just under an hour. As this bread bakes, you’ll notice that your kitchen smells like absolute bliss. The aromatic basil is what my nose usually picks up on first, but the sun-dried tomatoes also like to mingle their way into the air!
Now that we’re officially headed to the sunny season, there’s no better time to make this bread. Caprese salad by itself is already so summery, so it only makes sense to bake this bread in the warmer months as well. It’s a wonderful breakfast bite when warmed with a little butter, and it also pairs fabulously with your favorite summertime dinner. You can even use it as sandwich bread for your lunchtime; there’s no bad way to enjoy it.
Ingredient Notes
Flours – you will use a combination of all purpose flour and bread flour. Different flours have different functions and give you different texture results. Using a combination of flours will help with the right desired texture without going too much into one direction (Read recipe FAQs for more info).
Baking Powder – make sure your baking powder is not too old or it may not work properly.
Baking Soda – yes, you do need both baking powder and baking soda because they are actually quite different and each have their own job to do.
Mozzarella Cheese – it’s best to use block of mozzarella cheese and cube it yourself. If using fresh, pat it dry first because it’s usually packaged with liquids. You don’t want to add too much access liquid to the batter.
Fresh Basil – make sure to use fresh Italian basil, not Thai or holy basil. If you have any left over, use it to make my other favorite summertime recipe, fresh basil pesto!
Sun-Dried Tomatoes – use dry sun-dried tomatoes, not one that is packed in oil.
Buttermilk – make sure to use low-fat buttermilk for the right texture. Substituting it will not give you the same texture!
PRO TIP: When it comes to baking, it’s always VERY important to measure each ingredient with great care. When measuring out the dry ingredients specifically, make sure you’re not packing any of the flours into your measuring cup or being too generous with the baking powder/soda. Every measurement matters for the best bread!
See recipe card for complete information on ingredients and quantities.
How To Make Quick Breads
Preheat your oven to 350°F and grease an 8×4 inch bread pan. Combine both of the flours, baking powder, baking soda, and salt in a bowl. Mix well to combine (1).
Mix in the basil, mozzarella, and sun-dried tomatoes until they’re all evenly incorporated (2).
Whisk together the eggs, oil, and buttermilk in a separate bowl.
Pour the liquid mixture into the flour mixture and mix to combine (3). Note that the dough will be sticky (4).
Bake the bread. Spread the dough into your prepared dough pan (5), spread it out evenly, and bake for about 40-45 minutes (6).
Remember that suggested bake times are not always the indication that bread is cooked through. (Read below) Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Take the bread out of the oven and let it cool before trying to take it out. Once cooled, run a butter knife along the sides to help separate the bread from the sides of the pan.
Recipe FAQs
This is a great savory bread that you can serve with your favorite Italian entrees like the best Italian meatballs.
You can also simply warm it up and serve it with butter for breakfast, either toasted or simply warmed. Add an egg over the top for another breakfast option.
I really like to use this bread as sandwich bread. It’s great with Italian sub filling!
Drizzle it with some balsamic glaze while it’s still warm, it’s heaven!
Use dry sun-dried tomatoes and not the ones in oil. You can either buy them julienned or slice and chop the halves yourself.
Bread flour had a much higher protein content that helps the dough rise and strengthen as it bakes. It also gives the bread a more elastic and springy consistency.
Since this is both a savory bread and a quick bread, I like to use two different flours for the best texture that more closely resembles bread loaves made with yeast. While it does give a better texture to the savory quick bread, it’s not a necessity if you don’t have access to bread flour. The texture will be slightly lighter and fluffier if used with only all-purpose flour.
How To Tell If Quick Bread Is Done?
This is a very common question! Since each oven is different, it affects the bake time differently. Also, location and altitude do affect bake time as well. So when you see bake times and cook times in recipes, remember that those are suggested times but you still have to watch the food to see if it’s done.
There are several tests you can perform to see if the food is done but the temperature is the best indication in most cases. Some easy tests include to touch and gently press the middle of the bread to see how firm it is.
You can use toothpick test to see if the middle of the bread is done. To do the toothpick test: insert the toothpick in the center of the bread, if the toothpick comes out clean, it is cooked through.
Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Storing Suggestions and Shelf Life
I recommend storing this bread in the refrigerator because of the fresh ingredients that are baked throughout it. Store this bread covered airtight with plastic wrap or in a container and keep it in the refrigerator. Slice it and warm up those slices as needed. Stored properly, it should stay fresh for up to 5 days, but it will start to dry out more after 3 days.
You can always pop the cold slice into a microwave for a few seconds or reheat it in the pan over medium-low heat. For sandwiches, you can also toast it in the cooking pan on stove-top. Note: I do NOT recommend placing this bread into the toaster!
Freezing Instructions
This is a great bread to freeze actually, it freezes very well. Make sure to cool it first and then either freeze it whole or as individual slices. Make sure to wrap the loaf (or the each slice) airtight in a layer of plastic wrap, then a layer of foil. You can store individually wrapped slices in a freezer zip-top bag.
Store it for up to 3 months in the freezer. You can thaw each slice on the counter for about 30 minutes. If you want it faster than that, unwrap it and pop it into the microwave for 10-15 seconds or into the oven for a few minutes at 325°F until warmed through. You can also thaw the whole loaf in the oven at 325°F for about 20 minutes.
Tools For This Recipe
(Affiliate links)
Bottom Grip Stainless Steel Mixing Bowls
Plastic Cutting Board or Wooden Cutting Board
Digital Instant Read Thermometer
Ceramic Bread Pan (8×4)
Some More Easy Bread Recipes
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Caprese Quick Bread Recipe
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup bread flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 1/2 to 4 oz cubed fresh mozzarella cheese
- 2 tbsp chopped fresh basil
- 1/3 cup chopped sun-dried tomatoes not packed
- 2 eggs
- 2 1/2 tbsp grape-seed oil can use extra virgin olive oil
- 1 1/4 cups buttermilk
Instructions
- Preheat the oven to 350 and grease an 8×4 inch bread pan.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
- Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.
- In a separate bowl, whisk together the eggs, oil and buttermilk.
- Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
- Transfer the dough into the bread pan and spread it evenly.
- Bake for 40-45 minutes. (See notes to check the bread for doneness.)
Video
Notes
- There are several tests you can perform to see if the food is done but the temperature is the best indication in most cases. Some easy tests include to touch and gently press the middle of the bread to see how firm it is.
- You can use toothpick test to see if the middle of the bread is done. To do the toothpick test: insert the toothpick in the center of the bread, if the toothpick comes out clean, it is cooked through.
- Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Nutrition
Originally published on Will Cook For Smiles on April 2013.
Virginia Stephens says
Is there a substitution for the grape oil
LyubaB says
Hi Virginia,
You can use olive oil instead! I hope you enjoy it! 🙂
Jose says
I made this tonight, and it was really, really good! And so easy to put together! It’s flavorful and delicate at the same time. Oh, it’s so good! I can see this as a savory French toast. Or the bread for a grilled eggplant sandwich. Even just toasted with some cream cheese would be wonderful. I did make one little change, though. I omitted the salt, and added 2 tsp of chicken bouillon granules for a bit of that umami flavor. Thank you so much for this recipe, it’s definitely a keeper in my book.
LyubaB says
I am so glad you liked it! 🙂
Elizabeth says
I’m wanting to make different loaves this year for Christmas gifts, some of them I have to mail… do you think this would mail well? It looks so delicious I can’t wait to try it!!
LyubaB says
I am so sorry for the late response my email didn’t notify me. 🙁 But yes, I think it would mail just fine!
Deb says
I made this recipe using the mini loaf pans, figured less baking time than what is called for a full-size loaf. At 25 mins. the loaves were still doughy in the middle; at 35 minutes still doughy; finally at 45 mins they were pretty well baked through, however two of the six I baked had a big hole in the middle of the loaf making it impossible to cut into nice slices! Full disclosure, I’m at high altitude which may certainly have affected the bake. I found that the flavor was much better the next day and I think it’s a good-tasting recipe if you don’t mind just eating it in chunks instead of slices. I’m going to freeze and cut the remaining loaves thinly to toast and make into a sort of bruschetta and see how those turn out.
Catherine says
Your recipe is perfect as is! The one thing I added on my end was coarsely chopped black olives but next time will try pitted calamata, only because I really like olives! I added an extra Tbsp of flour to compensate for the extra moisture from this addition.
Krysta wolfangel says
Hello 🙂
I made this bread tonight and it was very good! I made a change and used all whole wheat flour, used cheddar cheese, no tomato, and added 1/4 tsp garlic. My husband said he could eat it every day. I will make it again with tomato and mozzarella but use whole wheat flour. Cannot wait!
lyuba says
That would awesome! I’m so glad you like the bread and were able to make it your own 😀
Bri says
Any chance you know how many mini loaves this would make? And how it would change cooking time?
Thanks!
lyuba says
Hi Bri!
I actually don’t know how many mini loaves it would make but I looked up the mini loaf pans and saw different sizes. So the size would definitely affect how many.
It would definitely affect the cook time though, it would take less time. I would recommend to start checking for doneness after about 25 minutes by inserting the toothpick in the center.
Schatzi49 says
Am going to make this today, am buying non oil dried tomatoes. Hope that is ok.
One suggestion for leaving a reply, please have it firs, not last.
lyuba says
I hope you enjoy it!
I haven’t actually noticed how my sun dried tomatoes have been dried but I don’t think it will make much of a difference.
Thank you 🙂
Liz says
I shall definitely be making this bread. It looks so delicious!
Robin M says
I made this today, it was just okay. I was expecting a better flavor. Too salty, and the texture was like a soda bread. it baked up nicely, looks amazing, but the texture was just off for me. Maybe I’ll use it for a Panini sandwich?
lyuba says
I’m sorry you didn’t like the texture 🙁 I haven’t made soda break before, so I’m not sure of the comparison. Texture is supposed to be soft, moist and almost dense, not fluffy like a cake or anything.
You can definitely use it as sandwich, or with some cream cheese for breakfast. You can use it as full sandwich or just as a bottom part. It also makes a nice side bread, instead of dinner rolls.
Nancy Long says
Really looked forward to this and was so very disappointed. Very bland.
lyuba says
I’m so sorry you found flavor to be too bland. I could recommend adding more fresh basil and even a balsamic reduction drizzle on top.
Ashley says
Any ideas on a soup/salad or main dish to serve this with?
lyuba says
I’m so sorry it took me a while to reply. My son and I love it with tomato soup (either creamy or tomato basil.) I’m pretty sure that most blended soups would be nice with it, like butternut squash soup. It will be nice with grilled chicken and veggies too. Probably not a dinner that has a lot of complicated flavors in it since bread already has flavors from fresh basil and sun-dried tomatoes.