Description
This savory Caprese bread blends classic Italian flavors—fresh basil, mozzarella, and sun-dried tomatoes—into a soft, aromatic quick bread. Perfect as a side for soups, salads, or pasta, it’s a simple, no-yeast recipe that delivers bold flavor and satisfying texture in every slice.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
1 cup buttermilk (or whole milk with 1 teaspoon vinegar)
⅓ cup extra-virgin olive oil
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
¼ cup fresh basil, finely chopped
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
In a separate bowl, whisk eggs, buttermilk, and olive oil until smooth.
Combine wet and dry ingredients; stir gently until just mixed.
Fold in mozzarella, Parmesan, sun-dried tomatoes, and basil without overmixing.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before transferring to a rack. Cool completely before slicing.
Notes
For a stronger Italian aroma, add a teaspoon of dried oregano or garlic powder.
Use sun-dried tomatoes packed in oil for richer flavor, but pat them dry before adding.
Avoid overmixing to keep the texture light and tender.
Great served warm with olive oil or balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Side Dish, Appetizer
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg