Caprese Quick Bread Recipe: Easy Mozzarella, Tomato & Basil

If the flavors of a Caprese salad—ripe tomatoes, fragrant basil, creamy mozzarella, and a kiss of olive oil—make your heart skip a beat, you’re going to adore this Caprese Quick Bread. It’s everything you love about that classic Italian combination, tucked into a tender, savory loaf with a golden top and melty pockets of cheese. No yeast, no kneading, and no fuss. You’ll whisk, fold, bake, and before you know it, your kitchen will smell like a cozy Italian café. Expect a moist crumb that slices beautifully, bursts of basil in every bite, and a loaf that can swing from brunch to lunch to an easy dinner side without missing a beat.

What Makes This Caprese Quick Bread Irresistible

This isn’t just another quick bread—it’s a charming, savory loaf that feels both homey and a little bit special. Imagine a slice that’s lightly crisp at the edges, dotted with sun-dried tomatoes and basil, and threaded with mozzarella so every bite is satisfying. The batter comes together in minutes, the baking is largely hands-off, and the result is versatile. Serve it warm with a drizzle of olive oil, alongside a simple salad or bowl of soup, or toast it for breakfast with a swipe of pesto. It’s comfort food with a fresh, Mediterranean twist, and it makes the sweetest kind of kitchen gift for friends or neighbors.

What You’ll Need for Caprese Quick Bread

• All-purpose flour (2 cups / 240 g) – Forms the structure of the loaf while keeping the crumb soft and tender.
• Baking powder (2 1/2 teaspoons) – The main leavening agent; it helps the bread rise high without yeast.
• Kosher salt (1 teaspoon) – Balances flavors and enhances the savory notes of the cheese and tomatoes.
• Freshly ground black pepper (1/2 teaspoon) – Adds a gentle warmth and depth to the loaf.
• Granulated sugar (1 tablespoon) – Just enough to round out the acidity of the tomatoes and create a balanced flavor.
• Garlic powder (1/2 teaspoon) – Brings a subtle, garlicky aroma that complements basil and cheese.
• Large eggs (2) – Bind the batter and add richness for a moist, cohesive crumb.
• Milk or buttermilk (1 cup / 240 ml) – Provides moisture; buttermilk adds a slight tang and tenderizes the crumb.
• Extra-virgin olive oil (1/3 cup / 80 ml) – Infuses the bread with classic Caprese character and keeps it supple.
• Sun-dried tomatoes, chopped (1/3 cup) – Concentrated tomato flavor without excess moisture; pat dry if oil-packed.
• Cherry tomatoes, halved and patted dry (1/2 cup) – Fresh bursts of juiciness; keeping them dry prevents a soggy crumb.
• Low-moisture mozzarella, diced or shredded (1 cup) – Melts beautifully but doesn’t overly weep; essential for gooey pockets.
• Freshly grated Parmesan (1/2 cup) – Salty, nutty backbone that sharpen the overall flavor.
• Fresh basil, thinly sliced (1/2 cup lightly packed) – Signature Caprese herb; bright and fragrant in every slice.
• Optional: Balsamic glaze (1–2 tablespoons) – A glossy swirl on top or a drizzle when serving for sweet-tart balance.
• Optional: Red pepper flakes (1/4 teaspoon) – A gentle kick if you like a slight heat.

Note: If you only have fresh mozzarella, use it sparingly and pat it very dry, or mix it 50/50 with low-moisture mozzarella to avoid a watery loaf.

How to Make Caprese Quick Bread, Step by Step

1. Preheat and prepare your pan. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy release. This helps the bread lift out cleanly without sticking.
2. Get your mix-ins ready. Chop the sun-dried tomatoes; if they’re oil-packed, pat them dry. Halve the cherry tomatoes and blot with paper towels. Dice or shred the mozzarella. Stack basil leaves, roll into a tight bundle, and slice thinly (chiffonade). Dry mix-ins mean a cleaner crumb.
3. Toss the add-ins with a little flour. In a small bowl, combine the sun-dried tomatoes, cherry tomatoes, mozzarella, and 1 tablespoon of the measured flour. Toss to coat. This prevents them from sinking and helps distribute them evenly.
4. Whisk the dry ingredients. In a large bowl, whisk together the remaining flour, baking powder, salt, pepper, sugar, and garlic powder. Mix well so the leavening disperses evenly.
5. Combine the wet ingredients. In a separate medium bowl, whisk the eggs, milk (or buttermilk), and olive oil until smooth and emulsified.
6. Make the batter. Pour the wet mixture into the dry bowl. Stir gently with a spatula until just combined—no need to beat or overwork. A few small flour streaks are okay at this stage.
7. Fold in cheese and herbs. Add the Parmesan, the flour-dusted tomatoes and mozzarella, and the sliced basil. Fold gently until everything is evenly dispersed. Do not overmix; overmixing leads to a tough loaf.
8. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. If you like, nestle a few extra tomato halves on top and sprinkle a pinch of Parmesan for a pretty finish. Add a whisper of red pepper flakes if using.
9. Bake to golden perfection. Bake for 55–65 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean or with just a few moist crumbs. If the loaf is browning too quickly, tent loosely with foil for the last 15 minutes. An internal temperature of 200–205°F (93–96°C) signals doneness.
10. Rest and cool. Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool at least 45 minutes before slicing for the cleanest cuts and best texture.
11. Finish and serve. If you love that sweet-tangy note, drizzle a thin ribbon of balsamic glaze over the top or over individual slices. Enjoy warm, at room temperature, or lightly toasted with a dab of pesto or a brush of olive oil.

Prep, Bake, and Rest: Timing at a Glance

• Prep time: 20–25 minutes (chopping, whisking, and lining the pan)
• Bake time: 55–65 minutes, depending on your oven and pan
• Resting/cooling time: 45–60 minutes on a wire rack
• Total time: About 2–2.5 hours, including cooling

You can slice earlier if you’re impatient (we’ve all been there!), but cooling sets the crumb and ensures those cheesy pockets hold together. The bread is ready to enjoy once it’s still warm to the touch but no longer steaming—ideal for a first slice that cuts clean and tastes perfect.

Helpful Tips for Foolproof Results

• Moisture management matters. Pat fresh tomatoes and fresh mozzarella dry to avoid a gummy middle. Sun-dried tomatoes are a flavor-packed, low-moisture hero here.
• Toss mix-ins with flour. That light coating keeps tomatoes and cheese from sinking and helps prevent soggy pockets.
• Don’t overmix the batter. Stir just until the dry ingredients disappear. Overmixing creates tunnels and a tougher crumb.
• Use low-moisture mozzarella for best texture. It melts nicely without releasing too much liquid. If using fresh mozzarella, cut it small and pat it dry thoroughly.
• Check doneness in the center. A skewer should come out with a few moist crumbs, not wet batter. If needed, tent with foil and give it a bit more time.
• Pan choice influences bake time. A dark metal pan may bake faster and brown more; glass can run slightly slower. Start checking at 50 minutes.
• Let it cool before slicing. A 45-minute rest prevents crumbling and helps the cheese set into stable pockets.
• Storage savvy. Wrap cooled bread tightly and keep at room temperature for up to 2 days, or refrigerate up to 5 days. Toasting revives the texture and wakes up the flavors.
• Freezer-friendly. Slice, wrap individually, and freeze up to 2 months. Reheat from frozen in a toaster oven or 325°F (165°C) oven until warmed through.
• Fun variations. Add a handful of chopped olives, swap basil for pesto, or sprinkle pine nuts on top. For muffins, bake at 350°F (175°C) for 18–22 minutes; for mini loaves, 25–35 minutes.
• Gluten-free option. Use a quality 1:1 gluten-free all-purpose flour blend. Let the batter rest 10 minutes before baking to hydrate the starches.

Nutrition at a Glance

These values are approximate and will vary with ingredients and portion sizes. Based on 10 slices per loaf:

• Calories: ~240–260 per slice
• Protein: ~8–10 g
• Carbohydrates: ~20–24 g
• Total fat: ~11–13 g
• Saturated fat: ~4–5 g
• Fiber: ~1–2 g
• Sugars: ~3–4 g
• Sodium: ~400–550 mg

For a lighter slice, serve with a crisp salad and skip the balsamic glaze. For more protein, pair with grilled chicken or a bean-and-greens soup.

Your Top Questions, Answered

Can I use only fresh tomatoes instead of sun-dried?

Yes, but take steps to avoid extra moisture. Seed and pat the tomatoes very dry, then roast them on a lined sheet at 375°F (190°C) for 15–20 minutes to concentrate their flavor. Cool and fold into the batter. You can also reduce the cherry tomatoes to 1/3 cup if using all fresh.

How do I store and reheat this bread?

Once cooled, wrap it well and keep at room temperature for up to 2 days or refrigerate up to 5 days. Reheat slices in a toaster oven or skillet over medium heat with a tiny brush of olive oil. The edges crisp up and the cheese gently melts—so good.

Can I make this dairy-free or gluten-free?

Absolutely. For gluten-free, use a 1:1 all-purpose GF flour. For dairy-free, swap the cheeses with dairy-free mozzarella and a vegan hard “parmesan,” and use unsweetened plant milk. Expect slightly different browning and texture, but the flavors will still shine.

A Warm Send-Off

There’s a special kind of joy in pulling a loaf like this from the oven—golden, aromatic, and humming with fresh basil and tomato. Caprese Quick Bread invites people to gather, slice, and share. It’s simple enough for a weekday and charming enough for weekend guests, whether you serve it next to a bowl of soup, bring it to a picnic, or toast it for a leisurely breakfast with a cup of coffee. I hope this becomes one of those recipes you reach for when you want something comforting yet lively, a little taste of summer tucked into every bite. Happy baking, and may your kitchen always smell this wonderful.