This Caprese Bread makes a wonderful snack or breakfast. It’s made with savory flavors of a classic Caprese salad and ready in about an hour. No-yeast, just moist, soft bread made with fresh basil, fresh mozzarella cheese, and sun-dried tomatoes.
Savory quick breads are great for snacks or to serve with dinner. Try this Bacon and Cheese Quick bread in a sandwich or along side of your favorite dinner. If you prefer sweet quick breads, this Coconut Key Lime Bread will not disappoint.
CAPRESE BREAD
I’ve been wanting to make a savory version of quick bread for so long now and finally got around to it. I’m not a fan of cooking with yeast so making a savory quick bread seemed like a great idea. Not that there is anything wrong with yeast, I just feel too lazy to spend hours making bread.
Spring is here and everyone is thinking about gardening, fresh herbs, and vegetables. Caprese salad is a perfect example of a beautiful spring and summer dish. It’s light and fresh tomatoes and basil are so good combines with Mozzarella cheese.
I like to bring that flavor combination into other dishes as well. Besites the classic Caprese salad, Caprese pizza and grilled cheese are some of my favorite ways to incorporate those flavors. Now, this bread is by far the best things I’ve made with Caprese flavors.
WHERE TO USE CAPRESE BREAD
If you don’t scarf it down all by itself, then this bread makes a nice snack or a side with your dinner.
This bread is also wonderful to use with sandwiches. Try making a BLT sandwich with this bread or an Italian sandwich with ham, salami, and pepperoni.
This is a little different, but you can slide the bread and cut it into 1/2 inch cubes. Toast it in the oven for a few minutes and add them to a salad. This bread makes wonderful croutons.
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Savory Caprese Bread
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 8x4 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 (until the toothpick inserted in the center comes out clean.)
Video
Notes
Nutrition
***Disclosure: I received compensation and product from Handi-foil for the purpose of the development of this recipe. All the opinions and photographs are my own!
denise king says
thanks for the recipe, im looking forward to trying it
LyubaB says
You’re so welcome!
Diane says
Hello,
I’m anxious to try this bread but was wondering why 2 flours are needed? Can this be made with just all purpose flour?
Jennie says
Great recipe, thank you! I did some tweaks in order to use what I had on hand. Due to gluten sensitive people in my life I used GF flour. And I had neither fire roasted dried tomatoes nor did I have fresh basil, so what’s a girl to do? Well I did have fire roasted canned tomatoes, and also had homemade frozen pesto sauce in the freezer. So – I slightly reduced the liquid, and used a generous 1/3 cup of fire roasted canned tomatoes. Then I took a generous 2 T of my frozen pesto from the freezer, chopped it up into small bits and added that while still frozen. Oh yes, and I only had cheddar cheese on hand, so chopped that up and mixed it in. Because of what seemed like a bit of extra liquid, I baked it for the full 45 minutes, and it came out perfect! Highly recommend and will make it again. Thanks much.
LyubaB says
I am glad you could make the recipe work for you and it turned out well 🙂
Sophie says
I’ve made this quite a few times in a cake pan and I drizzle the top with pesto. I just tried it in a preheated cast iron skillet. It was delicious, light and fluffy. I cut it into chunks and set some extra pesto for dipping. A really wonderful and delicious bread! Thanks for sharing!
LyubaB says
Pesto over the top does sound good! I am so glad you like the recipe!