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Caprese Quick Bread

A savory, easy-to-make quick bread packed with the classic Italian flavors of mozzarella cheese, sun-dried tomatoes, and fresh basil. No yeast or kneading required!
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, Italian-inspired
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Garlic powder
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper
Wet Ingredients
  • 1 cup Buttermilk Or 1 cup milk + 1 tbsp white vinegar
  • 2 large Eggs Room temperature
  • 0.33 cup Extra virgin olive oil
The Mix-ins
  • 1 cup Mozzarella cheese Low-moisture, shredded or finely diced
  • 0.5 cup Sun-dried tomatoes Oil-packed, drained and chopped
  • 0.33 cup Fresh basil Finely chopped

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, kosher salt, and black pepper.
  3. Add the mozzarella cheese, chopped sun-dried tomatoes, and fresh basil to the flour mixture. Toss gently so the mix-ins are coated in flour (this prevents them from sinking during baking).
  4. In a separate medium bowl, whisk together the buttermilk, eggs, and olive oil until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Do not overmix; the batter should be thick and slightly lumpy.
  6. Scrape the batter into the prepared loaf pan and spread it into an even layer.
  7. Bake on the center rack for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it to a wire rack to cool completely before slicing.

Notes

If the bread is browning too quickly in the oven but the center is still wet, tent a piece of aluminum foil loosely over the top for the remaining baking time.