This Quick 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
No-yeast, just moist, soft bread made with fresh basil, fresh mozzarella cheese, and sun-dried tomatoes.
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.)
Recipe Notes
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 a slight variation.
***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!
Carla
I’d love to try that! Have fun at your mom’s!
Jodi
This recipe sounds great! I’m assuming that the buttermilk is 1&1/4 cups. Just wanted to make sure. =)
lyuba
Yes! Sorry about that and thanks for letting me know 🙂
Liz
This looks so amazing! I would love to slather some butter on a piece on take a big bite! (an r is missing in bread, first line – just thought you might want to know! ;))
2Momma2
This looks and sounds delicious!!!
Emily @ The Em Dash
This looks excellent! I’ve pinned it and will have to try it!
Nicky @ Pink Recipe Box
Yum! This bread sounds absolutely amazing. Pinning and can’t wait to try 🙂
janet sullivan
the sun dried tomato is that with oil.
lyuba
HI Janet,
The sub dried tomatoes used here are actually dry that come in a bag. Not the ones that are in the jar in oil. I hope you enjoy it!
Hannah
YUM YUM YUM!! Amazing recipe, thank you so much for sharing! This seems like a perfect Summer bread for a dinner 🙂 Pinning now!
Hannah ♫
Sew Lah Tea Dough
Anne ~ Uni Homemaker
Wow, that looks sensational! Pinning this as a reminder to make this. Lovely post…
Andrea
You always come up with the best recipes! I just pinned and am looking forward to trying. Thanks for sharing. Stopping by from Ginger Snap Crafts 🙂
RamblingReed.blogspot.com
Jennie
That looks so delish, plus colorful, and great pics. love it. Hugs, jen
Melissa@No. 2 Pencil
This is absolutely gorgeous! Love it!
Alyssa Rivers
This looks amazing and your pictures are always fantastic! Pinned!
Carrie @ My Favorite Finds
This looks awesome! I tried pinning it, but I’ll have to do it later…Pinterest isn’t cooperating :(. Anyway, I love anything Caprese flavored! You should come and share this tomorrow at our Pinworthy Projects party!
Kristy, Life-n-Reflection
I will have to try this – love the color!
Mackenzie
Looks awesome Lyuba; I agree Springtime is perfect for fresh herbs! 🙂
Trish - Mom On Timeout
Pretty sure this is the most gorgeous bread EVER! You’re amazing!
Vivienne @ The V Spot
This looks amazing!
Holly @ EatGreatBEGreat
Amazing recipe!!! I so want a piece of this bread right now! It looks awesome!
Deb@CookingOnTheFrontBurner
Oh my… I am definitely pinning this on my I Heart Caprese Stuff board! I am always looking for new ways to enjoy that combo! Saw your pix on Foodie Friday. Have a great weekend.
a quiet life
i have bookmarked this, it looks wonderful, your pics just pop with mouthwatering delight~
Rattlebridge Farm -- Foodie Friday
I can smell the aromas and see the steam curling up from the pan. I can’t wait to make this!
Megan
That looks and sounds delicious!
Jenna
Wow, this looks so good! Your photos are amazing byw, I can’t wait to try this! Just signed up to follow with bloglovin.
Jenna
lisa
This looks amazing! I definitely need to try this!
Michelle
Bread looks wonderful!! I was wondering if its possible to bake this free form, like an artisan bread, instead of in a loaf pan?
lyuba
Since the dough comes out pretty sticky and loose, it won’t keep the shape. It will be a bread blob without a bread pan 🙂 (So sorry for a late response!)
Hollie
This looks scrumptious!
Katie @ Horrific Knits
Beautiful! I haven’t tried flavored breads yet.
Katie
Simple Strawberry Syrup
Cathy
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Diane Balch
Congrats your recipe is being featured on foodie friday today. I will be pinning and tweeting it too. Thank you so much for being part of our party.
lyuba
Thank you so much, Diane 🙂
Harita
I have never baked bread before also is there a possibility to substitute egg cos I don’t eat egg
lyuba
So sorry for a late response, Harita! Is it an allergy or a personal preference? If it’s a personal preference, you can try egg substitute or some specialty stores carry powder to substitute eggs in case of allergies. The texture would be affected tho.
I don’t know too much about egg substitutes but I have substituted apple sauce and mashed banana for eggs in a cake before.
Kelly @ Semi Homemade Mom
Tweeted and pinned – this looks delicious!! Can’t wait to try. 🙂
janina
Can you make them into muffins?
lyuba
Absolutely! Just remember to change bake time. Start with 15 min and keep checking for doneness 🙂
( so sorry for a late response)
Leslie
Looks awesome. I’m the only one in my family who will (knowingly) eat tomatoes & I LOVE basil so I might have to eat the whole loaf myself. Dang it!
lyuba
Hehe, Leslie 🙂
My husband is not a tomato man at all! He will eat when it’s a little bit or I can sneak it in. You can make them a sandwich on this bread, that way the tomato will barely be noticeable.
Don
If your food taste anything like the pics., I just hit the mother load, wow. Thank You Princess
lyuba
Thanks so sweet! Unless people are lying to me, it does taste as good!
Thanks 🙂
TrixieStix
Found this via Pinterest and made it today – so easy and delicious! Everyone loved it. I may try to bake it in a muffin tin next time for ease of serving. Definitely a winner!
lyuba
I’m so happy that everyone loved it! This is the best compliment to me 🙂
Dorothy @ Crazy for Crust
This is a gorgeous bread! I must have it. 🙂
Nici
Just found this. Pinning! Sounds delicious!
Blessings,
Nici
Bill
What a great idea for bread ingredients. You can’t beat the combination of mozzarella, basil, and tomatoes. Looks delicious!! Great post!
lyuba
Thanks Bill! You’re right, that flavor combo is classic and can’t be beat 🙂
Di
Must bread flour be used? Or is there a substitute?
lyuba
It’s preferred but not a must, Di. Bread flour has more protein than all purpose and gives bread a better, more desirable texture. Since it’s a quick bread and not a yeast bread, you should be ok using just all purpose flour.
Enjoy it and let me know how you like it!
Patti Millard
very disappointed in this bread. All the good ingredients in it and it had absolutely NO flavor. I would not recommeanyone waste the time or money buying the ingredients for it…. From a scale of 1 to 10, I would give it a -20.
capturing joy with kristen duke
OH my, that is MY kind of bread–that looks amazing!!!
lyuba
Thanks so much, Kristen 🙂
meghan
Made this today for our lunch, while quite delucious (especially dipped into Italian herbed olive oil) it seemed to be missing something. I think next time (there WILL be a next time!) I will tty addkbg sone prosciutto.
lyuba
That’s a very nice idea, Meghan! Let me know how you like it with prosciutto! Thank you 🙂
Mary Heavrin
I am allergic to yeast and this sounds like a perfect substitute.
lyuba
So glad to help, Mary! Enjoy 🙂
Amanda Forestwoodfolkart
What could I use as a substitute for bread flour? I don’t think I can get that here. Great recipe, and thanks so much for sharing with us all.
lyuba
Bread flour is usually pretty widely available at stores but I’m not sure where you are. You can use all purpose flour instead and it will just slightly affect the texture (I don’t believe that the effect will be big since it’s not a yeast bread.)
You can also read this great article on bread flour 🙂 http://bakingbites.com/2012/09/what-is-bread-flour/
Thank you and I hope you enjoy it!!
Kiki
Wanted you to know, made this bread with dinner when the in-laws came to visit. Was a huge success. Getting ready to make again only a sweet version with diced apples and fresh cranberries. We’ll see how it goes. Thanks for sharing the recipe!
lyuba
Wonderful! I’m so happy you liked it! I have a couple of breads here that are sweet, so you can check those recipes for a point of reference. Thank you, Kiki!
Kristen Duke
This sounds so good!! I love caprese but never thought of adding it into bread! Fabulous idea!
lyuba
Oh, it’s a perfect flavor for bread 🙂
Thank you, Kristen!
Carole M
I came across your website a few months ago and bookmarked this bread. I finally got around to making it yesterday and it was fabulous. Thanks for posting!!
lyuba
I am so happy that you liked it! Thank you!
Carole
I’d love to make some of these dishes, but just don’t get the cup system. How can a cup of flour be the same weight as a cup of oil, for example? And what size cup?. Why can’t you use kilograms or grams and litres or millilitres or at a push even ounces pounds and pints? It would be so much easier for us precise Europeans! Thanks.
lyuba
Hi Carole!
I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.
Like I said, it’s unfortunate that countries have to use a different measurement system. I wish they didn’t.
Taylor
——– NOT ALL CUPS WEIGH THE SAME ——–
Cups are a measurement of volume (like mL). The US measures both liquid and solids (like flour) in cups. Depending on the ingredient being measured, the weight of one cup will vary.
So, while 1 cup of water may weight 8 oz, 1 cup of flour is closer to 4 oz.
Here’s a handy chart with common ingredient weights and volumes!
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Lisa
Some here are concerned with US vs EUROPEAN measurements. This is Iyuba’s personal blog and recipes she’s developed using HER methods of measurements!
If you were able to find this blog then you can easily find conversion charts on the web. There are countless, British & other European, whose blogs don’t take into account US measurement conversions let alone people in countries that don’t read English but love the look of the dish. They can use translation applications.
While professional pastry, bread and baking recipies are normally made using the METRUC System, using milliliters, grams, etc. The common home baker in the US uses standard “cups”, ounces, and teaspoon/tablespoon measurements.
Especially when it comes to recipes like this one, known as QUICK BREADS, made without yeast.
Buy it would benefit EVERY household, US & EUROPEAN to get baking supplies that come with both the METRIC & US Measurement Systems. (Amazon is a great place to find these items)
In addition to ounces & mililitre measures for liquids (preferably glass or see thru), teaspoons & Tablespoons and plastic “cups” (1,3/4,1/2,1/4,1/8) for dry (OR, yes in the US liquid) measures, I HIGHLY recommend purchasing a scale for those recipes that do measure by weight. Like breads made with yeast that only list dry ingredients by weight.
Very reliable scales that offer both styles of measurement can run as low as $10-$15 (US)! I paid $9.99 for one on sale 7yrs ago & it’s still chugging along.
So please just relish in Iyuba’s gorgeous array of recipies that she shares for the “joy of cooking” or BAKING in this case!
P.S. I am not a paid spokeswoman 😉, AND I do not know Iyuba personally. I just appreciate the time she devotes to providing her passion for food with us!
Thank you Iyuba!
Amy
Hi, just wondering if I could make this bread ahead of time and freeze it? And then what would be the best way to defrost? Thanks!
lyuba
I’m afraid that I’m not much help with this question, Amy. I’ve never frozen any bread before and I actually don’t freeze meals much. I would imagine that freezing it will add extra moisture to the bread when you defrost it, it might make it soggy.
Sorry, I couldn’t give you a better answer!
Kari@Loaves n Dishes
Yuuum! Not only could I eat this as a snack all by its lonesome, but it’s great for dunking into soup, stew or chili!
lyuba
Absolutely! Thank you so much, Kari!
Jan
I know this is a little late I only just discovered this blog and recipe and I’m sorry my first post is to correct your information, but Weight does not always equal Volume.
On February 6, 2014 at 6:13 pm
You replied:
Hi Carole!
I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.
But that information is not entirely correct. It’s important to note that weight and volume are not always equal, cannot always be interchanged and must be specific to the ingredient. One cup of flour weighs 4 1/2 ounces or 127.573 grams, however, if you needed to measure marshmallows, it would only take 7 regular marshmallows to make 1 cup, but you need about 32 or approximately 4 1/2 cups if you were to weigh out 8 ounces.
Liquids are an entirely different matter and require a different measuring cup as well. While the standard conversion of 1 cup (8 liquid ounces) of water is about 250 ml, it actually weighs 242. grams and 1 cup of milk weighs 246 grams.
So regardless of the ingredient, it’s always better to weigh and measure accurately and not assume that weight and volume are interchangeable.
*S* As for the above recipe, I’m on my way to the store to get the ingredients so I can make it this weekend! Thanks!
Linda A.
I can’t wait to try this. But I have never seen bread flour here (I live in Mexico). Can I substitute something more usual?
Thanks,
Linda
lyuba
I’m sorry that you don’t have bead flour where you live! Bread flour has a higher protein content in it for a better result and rise. You can just use all purpose flour and I don’t think that the result will be extremely noticeable since it’s not a yeast bread.
Thank you! I hope it works out for you 🙂
vimala
What can I substitute eggs with in this recipe? As we dont eat eggs.
lyuba
Vimala,
It’s hard to substitute eggs in this bread. I would suggest getting an actual egg substitute from the store and trying it. I don’t guarantee the results though. I’m sorry. I’m not familiar with egg substitutes, I’ve only substituted eggs in sweet baking, with banana or applesauce but not in savory. The texture does change a lot in sweets thought.
Sorry that I wasn’t too much help!
Scot Lane
I have been baking for over Forty years now. I will say this one of my most favorite recipes. Just screams (Spring Time). Thank You for sharing it with us.
lyuba
Thank you so much! That is so sweet of you!
Scot Lane
You made my dinner so complete. Serving this with oven roasted chicken.
lyuba
It sounds like a great combination! Now I’m hungry 🙂
Linda Wiseman
This looks amazing! I want to make this for my husband and I also want to try to modify it slightly to make it gluten free.
I have shared this recipe on my Pinterest boards as well.
Thanks,
Linda
lyuba
Thank you so much, Linda! I hope you enjoy it!
Laura Hartman
This bread is fabuous! Made it for dinner tonight with fresh basil from the garden. My house smells heavenly.
Tks for sharing,
Laura
Kjbhanssen
Doubled the recipe and substituted oven roasted heirloom cherry tomatoes for the sun dried and it turned out great. Currently have two loaves in the oven with sliced jalapeños and cheddar cheese in place of the cap reuse ingredients. We will see how it turns out.
Sayeeda
Look so nice. I av tried one today. Seems good but i leave it too longer in oven. I fear that it may still remain a bit uncook in the middle. Anyway i wll surely try it again very soon. Thanks
Doris
THis looks delicious…quick questions about the cheese– can shredded mozzarella be used instead ??? if so , how much ??? our very small town does not havefresh mozzarella …if I find it in a nearby larger city would I leave the cheese cubes ‘ whole ‘ or should I chop them into smaller pieces ??/ thanks so much !!
lyuba
I’m sorry for the delayed response, Doris. You can definitely try substituting shredded mozzarella. You won’t get bigger chunks of cheese but the taste will still be there.
Thank you 🙂
Desiree @The36thAvenue
Looks so good! Pinning 🙂
lyuba
Thank you so much, Desiree!
Ashley
Any ideas on a soup/salad or main dish to serve this with?
lyuba
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.
Nancy Long
Really looked forward to this and was so very disappointed. Very bland.
lyuba
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.
Robin M
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
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.
Liz
I shall definitely be making this bread. It looks so delicious!
Schatzi49
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
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 🙂
Bri
Any chance you know how many mini loaves this would make? And how it would change cooking time?
Thanks!
lyuba
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.
Krysta wolfangel
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
That would awesome! I’m so glad you like the bread and were able to make it your own 😀
Catherine
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.
Deb
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.