This Caprese Quick Bread is a savory, Italian-inspired treat perfect for a snack or appetizer. Combining the flavors of mozzarella, sun-dried tomatoes, and fresh basil into a tender, moist quick bread, it’s easy to whip up with common pantry ingredients and bakes quickly for a delicious, cheesy delight.
Total Time:1 hour
Yield:1 loaf
Ingredients
Wet Ingredients:
2 large eggs
1/2 cup whole milk
1/4 cup olive oil
2 tablespoons plain Greek yogurt or sour cream
Dry Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
Add-ins:
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
Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you prepare the batter.
Mix wet ingredients: In a large bowl, whisk together the 2 large eggs, 1/2 cup whole milk, 1/4 cup olive oil, and 2 tablespoons plain Greek yogurt or sour cream until smooth and combined.
Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder for even distribution.
Incorporate dry into wet: Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined, taking care not to overmix to keep the bread tender.
Add the mix-ins: Fold in 3/4 cup shredded mozzarella cheese, 1/3 cup chopped sun-dried tomatoes (well-drained), 1/4 cup chopped fresh basil, and if desired, a pinch of black pepper or red pepper flakes for a slight heat touch.
Prepare the baking pan: Lightly grease a standard loaf pan or line it with parchment paper to prevent sticking.
Bake the bread: Pour the batter evenly into the pan and place it in the preheated oven. Bake for 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving to enjoy the flavors at their best.
Notes
Make sure to drain the sun-dried tomatoes well to avoid excess moisture in the bread.
Use fresh mozzarella for best texture, but pre-shredded also works.
You can substitute Greek yogurt with sour cream depending on the flavor preference.
To add a bit of spice, red pepper flakes are a great option; omit if you prefer mild flavors.
The bread is best served slightly warm and can be toasted before serving for extra crispiness.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
