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Home » Side Dishes » Caprese Quick Bread

Caprese Quick Bread

Created: June 29, 2023 Updated: June 30, 2023 by Lyuba Brooke 151 Comments *This post may contain affiliate links. Read More...

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This Caprese Quick Bread features classic caprese flavors and comes together in just about an hour. No-yeast needed – just moist, soft bread made with fresh basil, fresh mozzarella cheese, and sun-dried tomatoes. This savory quick bread is great any other time you’re craving it!

If you enjoy making quick breads, make sure try my Bacon and Cheese Quick bread and Coconut Key Lime Bread.

several slices of caprese quick bread one overlapping the other.

Table of Contents

  • Easy Savory Quick Bread
  • Ingredient Notes
  • How To Make Quick Breads
  • Recipe FAQs
  • How To Tell If Quick Bread Is Done?
  • Storing Suggestions and Shelf Life
  • Freezing Instructions
  • Tools For This Recipe
  • Some More Easy Bread Recipes
  • Caprese Quick Bread Recipe

Easy Savory Quick Bread

I have a deep love for quick bread recipes. They’re so easy because there’s no yeast and no kneading! You just mix the ingredients together in the mixing bowl, transfer the mixture into the bread pan, and bake. No muss, no fuss, and no waiting around. Just a delicious, soft, moist, and flavorful bread!

This savory quick bread recipe features sun-dried tomatoes, mozzarella, and fresh basil – all of the key caprese ingredients we know and love. They’re speckled evenly throughout a soft, fluffy loaf of bread that’s baked to perfection in just under an hour. As this bread bakes, you’ll notice that your kitchen smells like absolute bliss. The aromatic basil is what my nose usually picks up on first, but the sun-dried tomatoes also like to mingle their way into the air!

Now that we’re officially headed to the sunny season, there’s no better time to make this bread. Caprese salad by itself is already so summery, so it only makes sense to bake this bread in the warmer months as well. It’s a wonderful breakfast bite when warmed with a little butter, and it also pairs fabulously with your favorite summertime dinner. You can even use it as sandwich bread for your lunchtime; there’s no bad way to enjoy it.

Ingredient Notes

labeled ingredient to make the caprese quick bread on the wooden board.

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.

How To Make Quick Breads

collage of two images of mixing the flour in the bowl and then mixing in cheese, herbs, and tomatoes.

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).

collage of two images of adding liquids to flour mixture and mixing the batter.

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.

collage of two images of batter in the bread pan before baking and baked bread in the pan.

Recipe FAQs

How to serve caprese bread?

This is a great savory bread that you can serve with your favorite Italian entrees like the best Italian meatballs.
You can also simply warm it up and serve it with butter for breakfast, either toasted or simply warmed. Add an egg over the top for another breakfast option.
I really like to use this bread as sandwich bread. It’s great with Italian sub filling!
Drizzle it with some balsamic glaze while it’s still warm, it’s heaven!

What kind of sun-dried tomatoes do I use?

Use dry sun-dried tomatoes and not the ones in oil. You can either buy them julienned or slice and chop the halves yourself.

What is bread flour?

Bread flour had a much higher protein content that helps the dough rise and strengthen as it bakes. It also gives the bread a more elastic and springy consistency.

Why use two different flours?

Since this is both a savory bread and a quick bread, I like to use two different flours for the best texture that more closely resembles bread loaves made with yeast. While it does give a better texture to the savory quick bread, it’s not a necessity if you don’t have access to bread flour. The texture will be slightly lighter and fluffier if used with only all-purpose flour.

several slices of caprese bread next to each other with basil leaves and mozzarella slices.

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.

sliced caprese bread stacked next to each other on the cutting board.

Tools For This Recipe

(Affiliate links)

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

PIN THIS RECIPE FOR LATER

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

one slice of caprese bread on a cutting board with some on background.

Caprese Quick Bread Recipe

No-yeast, just moist, soft bread made with fresh basil, fresh mozzarella cheese, and sun-dried tomatoes.
4.44 from 30 votes
Print SaveSaved! Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 8
Calories: 218kcal
Author: Lyuba Brooke

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
US Customary – Metric

Instructions

  • Preheat the oven to 350 and grease an 8×4 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. (See notes to check the bread for doneness.)

Video

Notes

How to tell if bread is cooked through:
  • 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.

Nutrition

Calories: 218kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 437mg | Potassium: 385mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 1.9mg | Calcium: 114mg | Iron: 1.8mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles on April 2013.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

132.5K shares

Filed Under: Bread, Side Dishes, Vegetarian

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.

Comments

  1. Sophie says

    May 28, 2022 at 6:57 pm

    5 stars
    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!

    Reply
    • LyubaB says

      May 31, 2022 at 9:41 am

      Pesto over the top does sound good! I am so glad you like the recipe!

      Reply
  2. Jennie says

    May 19, 2022 at 10:56 am

    5 stars
    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.

    Reply
    • LyubaB says

      May 23, 2022 at 10:16 am

      I am glad you could make the recipe work for you and it turned out well 🙂

      Reply
    • Tammy says

      August 22, 2022 at 9:14 am

      Lol- Pretty much a brand new bread recipe!! That is Awesome!!

      Reply
      • LyubaB says

        August 23, 2022 at 10:57 am

        Hope you enjoy it, Tammy

        Reply
    • Claire says

      March 15, 2023 at 7:21 am

      Or, you could go to the store and buy the ingredients you’re missing, and then review the recipe as it was originally written? That’s what this girl would do…

      Reply
  3. Diane says

    May 18, 2022 at 10:22 am

    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?

    Reply
  4. denise king says

    April 24, 2022 at 8:29 pm

    thanks for the recipe, im looking forward to trying it

    Reply
    • LyubaB says

      April 26, 2022 at 1:52 pm

      You’re so welcome!

      Reply
  5. Janet says

    January 23, 2022 at 10:46 am

    Can this be frozen?

    Reply
    • LyubaB says

      January 25, 2022 at 10:32 am

      Hi Janet,

      Yes, you could definitely freeze this bread. I go over how to freeze bread in my banana bread post you can look it over if you’d like here is the link. https://www.willcookforsmiles.com/banana-bread/

      Reply
  6. Sheri Hatfield says

    August 11, 2021 at 6:51 pm

    How should the bread be stored? In fridge or not? For how long? Thanks!

    Reply
    • LyubaB says

      August 17, 2021 at 11:34 am

      Yes, it should be stored in the fridge and can last 3-4 days.

      Reply
  7. Michele says

    June 16, 2021 at 4:28 pm

    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?

    Reply
    • LyubaB says

      June 23, 2021 at 10:49 am

      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!

      Reply
  8. Kay says

    April 16, 2021 at 12:14 pm

    5 stars
    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!

    Reply
    • LyubaB says

      April 22, 2021 at 9:24 am

      Hi Kay,

      Aw thank you! I love that you love it! I will have to try it as mini muffins as well!

      Reply
  9. Bonnie says

    February 19, 2021 at 5:45 pm

    5 stars
    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.

    Reply
    • LyubaB says

      February 22, 2021 at 10:15 am

      So glad you liked it! Thanks for stopping by to let me know and rate the recipe! 🙂

      Reply
  10. JB says

    January 19, 2021 at 8:30 am

    3 stars
    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.

    Reply
  11. Sophie68 says

    January 1, 2021 at 6:37 pm

    5 stars
    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!!

    Reply
    • LyubaB says

      January 4, 2021 at 10:06 am

      Yay! So glad you liked it, Sophie!

      Reply
  12. Ann says

    September 17, 2020 at 2:55 pm

    Can I use raw cherry or grape tomatoes? I don’t care for the consistency of dried tomatoes.

    Reply
    • LyubaB says

      September 18, 2020 at 1:58 pm

      Unfortunately, that won’t work because tomatoes are mostly water and will give out to much liquid into the bread.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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