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Caprese Quick Bread with Fresh Mozzarella, Basil, and Sun-Dried Tomatoes Recipe

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4.2 from 4 reviews

A delightful and easy Caprese Quick Bread featuring fresh mozzarella, basil, and sun-dried tomatoes. This savory bread is perfect for brunch or as an appetizer, offering a tender crumb with a golden, slightly crispy crust. Ready in just 70 minutes, it combines classic Italian flavors in a quick and convenient loaf.

Ingredients

Dry Ingredients

  • 1¼ cups all-purpose flour
  • 1 cup bread flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Add-ins

  • 3½–4 oz fresh mozzarella cheese, cubed
  • 2 tablespoons fresh basil, chopped
  • ⅓ cup sun-dried tomatoes, chopped (dry-packed)

Wet Ingredients

  • 2 large eggs
  • 2½ tablespoons grapeseed oil or extra virgin olive oil
  • 1¼ cups buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and generously grease a 9×5-inch loaf pan with butter. Butter not only prevents sticking but also adds flavor and helps create a golden, crispy crust.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, bread flour, baking powder, baking soda, and salt until fully combined. This ensures even distribution of leavening agents, which helps the bread rise evenly.
  3. Add Cheese and Herbs: Gently fold in the cubed fresh mozzarella, chopped basil, and sun-dried tomatoes into the dry mixture. Coating these ingredients with flour helps prevent them from sinking during baking.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, grapeseed or olive oil, and buttermilk together until smooth and slightly frothy. Using room temperature ingredients improves mixing and results in a better batter.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until combined; a few lumps are okay. Overmixing can lead to dense bread.
  6. Transfer and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top gently with the back of a spoon. Tap the pan lightly on the counter to release any air bubbles for even baking.
  7. Bake: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool: Allow the bread to cool in the pan for 10 minutes to loosen from the sides. Then invert it onto a wire rack and let it cool completely for at least 30 minutes before slicing to achieve clean cuts and optimal texture.

Notes

  • Using butter to grease the pan enhances flavor and helps form a desirable crust.
  • Coating mozzarella, basil, and sun-dried tomatoes in flour evenly distributes them and prevents sinking.
  • Do not overmix the batter to keep the bread light and tender.
  • Allow the bread to cool fully before slicing to avoid crumbling.
  • Room temperature eggs and buttermilk improve batter consistency and bread texture.

Find it online: https://bitezly.com/caprese-quick-bread-with-fresh-mozzarella-basil-and-sun-dried-tomatoes-recipe/