Caprese Quick Bread
Caprese Quick Bread combines basil, olive oil, sun-dried tomatoes, cherry tomatoes, and mozzarella in a tender no-yeast loaf. It is a practical savory bake for brunch boards, soup pairings, and make-ahead slicing.
Equipment
- 9-by-5-inch loaf pan
- Parchment paper
- 2 mixing bowls
- Whisk
- Flexible spatula
- Wire cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tbsp dried basil flakes
- 1 cup buttermilk
- 1/3 cup extra virgin olive oil
- 1 large egg room temperature
- 1/2 cup sun-dried tomatoes chopped
- 1 1/2 cups mozzarella cheese divided into cubes and shredded
- 1/2 cup cherry tomatoes halved
Instructions
- Preheat the oven to 350°F (175°C), grease a 9-by-5-inch loaf pan, and line it with a parchment sling.
- Whisk the flour, baking powder, baking soda, sea salt, and dried basil in a large bowl.
- Whisk the buttermilk, olive oil, and room-temperature egg in a second bowl until smooth.
- Fold the wet ingredients into the dry ingredients just until a few flour streaks remain.
- Fold in the sun-dried tomatoes, mozzarella cubes, and most of the cherry tomatoes without overmixing.
- Spread the batter in the pan and top with shredded mozzarella and the remaining cherry tomatoes.
- Bake for 50 to 60 minutes, tenting with foil if needed, then cool 15 minutes in the pan and at least 30 minutes on a rack.
Notes
Storage: Keep the cooled loaf covered for 1 day at room temperature or refrigerate tightly wrapped slices for up to 4 days.
Reheating: Warm slices in a 325°F oven for 8 to 10 minutes to refresh the edges without drying the crumb.
Best Tips: Blot both types of tomatoes, use low-moisture mozzarella, and fold the batter only until the add-ins are distributed.
Variations: Add fresh basil after baking, mix Parmesan into the topping, or include well-drained roasted red pepper.
Freezing: Wrap individual slices and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.