Savory Caprese Bread

Why You’ll Love This Recipe

If you love Caprese salad, you’ll adore this bread version. There’s no yeast, so no waiting for the dough to rise—just mix, bake, and enjoy in under an hour. The fresh basil gives it a vibrant aroma, the mozzarella melts into creamy pockets, and the sun-dried tomatoes add a sweet-tart contrast. It’s an easy, flavorful bread that can be enjoyed warm or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/4 cup all-purpose flour
1 cup bread flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 1/2 to 4 oz cubed fresh mozzarella cheese
2 tbsp chopped fresh basil
1/3 cup chopped sun-dried tomatoes (not packed in oil)
2 eggs
2 1/2 tbsp grape-seed oil (or extra virgin olive oil)
1 1/4 cups buttermilk

Directions

1. Preheat oven to 350°F and grease an 8×4-inch bread pan.

2. In a large bowl, combine all-purpose flour, bread flour, baking powder, baking soda, and salt. Mix well.

3. Add basil, mozzarella, and sun-dried tomatoes to the flour mixture, stirring until evenly coated.

4. In a separate bowl, whisk eggs, oil, and buttermilk together.

5. Pour wet ingredients into the flour mixture and stir with a wooden spoon until fully combined. The dough will be sticky.

6. Transfer dough into the prepared bread pan and spread evenly.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or the internal temperature reaches 200°F.

8. Let cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

• Swap mozzarella for provolone or fontina for a different cheese flavor.

• Use oil-packed sun-dried tomatoes (drained and patted dry) for extra richness.

• Add a handful of chopped spinach for more greens.

• Sprinkle the top with parmesan before baking for a crisp cheesy crust.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices in the oven at 300°F for 5–7 minutes or in the toaster oven until warmed through.

FAQs

Can I use all all-purpose flour instead of bread flour?

Yes, but bread flour adds extra chew and structure to the loaf.

Can I use dried basil instead of fresh?

Fresh basil is best for flavor, but you can substitute 1 teaspoon dried basil if needed.

Can I make this bread gluten-free?

Yes, use a gluten-free all-purpose blend and check that your baking powder is gluten-free.

What type of sun-dried tomatoes should I use?

Dry-packed sun-dried tomatoes work well here; oil-packed can be used if drained and patted dry.

Can I make this bread dairy-free?

Yes, use dairy-free cheese and a plant-based milk with 1 tablespoon lemon juice to replace buttermilk.

How do I know when the bread is done?

It should reach an internal temperature of 200°F or pass the toothpick test.

Can I add more herbs?

Yes, oregano or thyme pair beautifully with the Caprese flavors.

Is this bread sweet or savory?

It’s a savory bread with a slight tang from the buttermilk.

Can I bake this in muffin form?

Yes, bake in a muffin tin for 18–22 minutes for individual servings.

What should I serve with Caprese quick bread?

It’s great alongside tomato soup, pasta dishes, or as part of an antipasto platter.

Conclusion

Caprese quick bread is a simple yet flavorful twist on a classic salad, perfect for when you want fresh, Mediterranean-inspired flavors in bread form. With no yeast required and minimal prep time, it’s an easy way to bring fresh basil, mozzarella, and sun-dried tomatoes together in a warm, comforting loaf.