Caprese Quick Bread
A delightful twist on the classic Caprese salad, this savory loaf combines fresh mozzarella, basil, and sun-dried tomatoes for a flavorful bread perfect for sharing or solo enjoyment.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour
- 1 cup bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2½ tablespoons grapeseed oil (or extra virgin olive oil)
- 1¼ cups buttermilk
Add-ins
- 3½-4 oz fresh mozzarella cheese, cubed
- 2 tablespoons fresh basil, chopped
- ⅓ cup sun-dried tomatoes, chopped (dry-packed)
Instructions
Preparation
- Preheat your oven to 375°F and generously grease a 9×5-inch loaf pan with butter.
- In a large mixing bowl, thoroughly whisk together both flours, baking powder, baking soda, and salt.
- Gently fold in the cubed mozzarella, chopped fresh basil, and sun-dried tomatoes.
Mixing
- In a separate bowl, whisk together the eggs, oil, and buttermilk until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and fold together just until combined.
Baking
- Transfer the batter to your prepared loaf pan and smooth the top gently.
- Bake for 50-55 minutes, until the top is beautifully golden brown.
- Cool in the pan for exactly 10 minutes, then turn it out onto a wire rack to cool for at least 30 minutes before slicing.
Notes
Customize your cheese by trying feta or gouda. For additional flavor, you can add spinach or roasted red peppers.