Description
Caprese Quick Bread is a savory, tender loaf inspired by the classic Italian Caprese salad. With juicy cherry tomatoes, fresh basil, and pockets of melty mozzarella, this bread delivers bold Mediterranean flavor in every slice. It’s perfect as a side for soups and salads or served warm as a snack with a drizzle of olive oil or balsamic glaze. No yeast required, and it comes together in one bowl for an easy, satisfying bake.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon black pepper
3 large eggs
½ cup milk
¼ cup olive oil
1 cup shredded mozzarella cheese
½ cup cherry tomatoes, halved
⅓ cup chopped fresh basil
¼ cup grated Parmesan cheese
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
In another bowl, beat the eggs, then add the milk and olive oil. Stir the wet ingredients into the dry ingredients until just combined.
Gently fold in the mozzarella, cherry tomatoes, basil, and Parmesan. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, top with a few extra tomato halves or a sprinkle of Parmesan.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
Notes
Use sun-dried tomatoes in place of fresh for a more intense tomato flavor.
Fresh mozzarella can be used, but be sure to pat it dry to avoid adding excess moisture.
This bread is best eaten the day it’s baked but can be stored in an airtight container for up to two days. Reheat slices in the toaster or oven for best texture.
Serve with a side of olive oil and balsamic vinegar for dipping, or enjoy alongside a green salad or tomato soup.