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!
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.
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.
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.
Liz says
I shall definitely be making this bread. It looks so delicious!
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 🙂
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.
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 😀
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.
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.
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!
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! 🙂
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! 🙂
Ann says
Can I use raw cherry or grape tomatoes? I don’t care for the consistency of dried tomatoes.
LyubaB says
Unfortunately, that won’t work because tomatoes are mostly water and will give out to much liquid into the bread.
Sophie68 says
Fantastic!! The bread is super easy and oh so delicious!! I wanted more of a tear and share type bread for NYE, so I put it in a round cake pan and drizzled the top with pesto. I pumped up the heat to 400 and it cooked in 30-35 min. I served it with a dipping sauce of dried Italian herbs, olive oil and granulated garlic. It was amazing. I’ll make this one a lot and plan to do a loaf next time for sandwiches and breakfast. It also received rave reviews from my friends. Yummo!!
LyubaB says
Yay! So glad you liked it, Sophie!
JB says
Not as flavorful as I had anticipated. Would double the basil, mozzarella and tomatoes next time . Easy to make and has potential with some tweaks.
Bonnie says
I followed the recipe exactly as written and am really pleased with the result. It’s delicious and looks good too! I eat it as the centerpiece of an antipasto/mezze plate of prosciutto, fresh tomato, olives, etc. I’ll definitely make it again.
LyubaB says
So glad you liked it! Thanks for stopping by to let me know and rate the recipe! 🙂
Kay says
This has become my go-to bread! I’ve made it in a cake pan, mini muffin tins and a bread pan and all of them are delicious with only slight temp and time changes. I always put pesto on top and kind of swirl it in before it’s cooked.
I think our favorite is in the mini muffin tins, I serve it with a side of Sicilian seasoning from HEB and olive oil for dipping. It travels well and I love bringing a basket of these and a bottle of wine when I visit friends. It’s a truly delicious recipe no matter how you cut it!
LyubaB says
Hi Kay,
Aw thank you! I love that you love it! I will have to try it as mini muffins as well!
Michele says
This looks delicious! I am going to try it with Sun Dried Tomatoes in Olive oil. I will pay the tomatoes dry, and use the Olive oil they are packed in for the oil called for in the recipe. What do you think?
LyubaB says
Yes, you can if you really like the flavor of sun-dried tomatoes because it will give you a strong sun-dried tomatoes flavor. But that would work fine!
Sheri Hatfield says
How should the bread be stored? In fridge or not? For how long? Thanks!
LyubaB says
Yes, it should be stored in the fridge and can last 3-4 days.