Caprese Quick Bread

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.

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.

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

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Bottom Grip Stainless Steel Mixing Bowls

Plastic Cutting Board or Wooden Cutting Board

Digital Instant Read Thermometer

Ceramic Bread Pan (8×4)

Measuring Cups and Spoons

Tempered Glass Liquid Measuring Cups

Some More Easy Bread Recipes

Apple Bread

Coconut Banana Bread

Classic Pumpkin Bread

Zucchini Bread

Chocolate Stout Bread

Cherry Streusel Bread

Banana Bread

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.