Introduction

This Caprese Quick Bread is a savory, flavorful twist on traditional bread, inspired by the classic Caprese salad. It’s packed with mozzarella, sun-dried tomatoes, and fresh basil, perfect for a snack or alongside a meal. Ready in under an hour, it’s an easy way to bring Italian flavors to your table.

The image shows a loaf of herb and sun-dried tomato bread, sliced to reveal its soft and airy inside. The bread has about four layers, each with a light golden crust and a fluffy white interior mixed with green herbs and bright red sun-dried tomatoes spread evenly throughout. The top layer is slightly crispy, dotted with more sun-dried tomatoes and herbs that create a colorful contrast against the pale bread. The loaf is placed on a wooden board with a few green basil leaves scattered around, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1/2 cup whole milk
1/4 cup olive oil
2 tablespoons plain Greek yogurt or sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup shredded mozzarella cheese
1/3 cup chopped sun-dried tomatoes (in oil, drained)
1/4 cup chopped fresh basil
Optional: pinch of black pepper or red pepper flakes for heat

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, whisk together the eggs, whole milk, olive oil, and Greek yogurt or sour cream until the mixture is smooth and well combined.
Step 3: In a separate bowl, combine the all-purpose flour, baking powder, salt, and garlic powder, stirring to distribute evenly.
Step 4: Gently add the dry ingredients to the wet ingredients. Stir just until combined to avoid overmixing, which can make the bread tough.
Step 5: Fold in the shredded mozzarella, chopped sun-dried tomatoes, and fresh basil. If desired, add a pinch of black pepper or red pepper flakes for a slight kick.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Step 7: Bake in the preheated oven for 40 to 45 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Try adding chopped olives or a sprinkle of grated Parmesan for extra savory notes.
If you prefer a milder garlic flavor, reduce the garlic powder or omit it completely.
Use fresh sun-dried tomatoes for a softer texture if available.
Adding freshly cracked black pepper enhances the flavor profile without overwhelming the bread.

Storage

Store the cooled Caprese Quick Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. To enjoy again, warm slices in a toaster oven or microwave for a few seconds until soft and flavorful.

How to Serve

A close-up of a loaf of bread sliced into thick pieces, showing a soft, airy texture inside with a golden-brown crust on the outside. The bread has visible pieces of red sun-dried tomatoes and fresh green herbs spread evenly throughout each slice. The crust looks slightly crispy and browned, while the inside is light and fluffy with air pockets. The loaf is placed on a wooden board with a few herb leaves around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread vegan?

To make a vegan version, replace the eggs with flax or chia egg substitutes, use a plant-based milk, and substitute the yogurt with a dairy-free alternative. Use vegan cheese or omit the cheese altogether for best results.

Can I freeze the Caprese Quick Bread?

Yes, you can freeze the bread after it has fully cooled. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator and warm before serving.