Description
This Caprese Quick Bread recipe delivers the vibrant flavors of caprese salad in a moist, savory loaf. It’s an easy, no-knead bread perfect any time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 large eggs
- ½ cup whole milk
- ⅓ cup olive oil
- 1 cup shredded mozzarella or cubed fresh mozzarella
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- ⅓ cup chopped fresh basil
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan by greasing or lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- In a separate bowl, beat eggs, then mix in milk and olive oil until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Gently fold in mozzarella, sun-dried tomatoes, fresh basil, and Parmesan cheese until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely, or serve warm.
Notes
- For best flavor, serve this Caprese Bread slightly warm.
- Roasted or sautéed cherry tomatoes can substitute sun-dried tomatoes.
- Drizzle with balsamic glaze before serving for added richness.
- Store leftovers wrapped in the refrigerator and reheat slices in a toaster oven for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg