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Close-up of the golden-tan savory crust of a Caprese Quick Bread with pools of melted mozzarella.

Caprese Quick Bread: The Ultimate Savory Tomato and Mozzarella Loaf

A stunning, no-yeast Caprese Quick Bread featuring a golden-tan savory crumb, blistered cherry tomatoes, and melted pools of mozzarella. Infused with dried basil and topped with fresh basil ribbons for the ultimate Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Appetizer, Bread, Side Dish
Cuisine: Italian-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Caprese Bread Ingredients
  • 3 cups all-purpose flour 375g
  • 1 tablespoon baking powder 15ml
  • 1 teaspoon fine sea salt 5ml
  • 1 tablespoon dried basil 15ml
  • 1 large egg room temperature
  • 1 cup buttermilk 240ml, full-fat preferred
  • 1/3 cup extra-virgin olive oil 80ml
  • 1 cup mozzarella pearls 150g, fresh or low-moisture cubed
  • 1 cup cherry tomatoes 150g, halved
  • 2 tablespoons fresh basil ribbons for garnish

Equipment

  • 1 9x5 Inch Loaf Pan
  • 1 Large Mixing Bowl

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or non-stick spray.
Mix the Batter
  1. In a large bowl, whisk together the flour, baking powder, sea salt, and dried basil until well combined.
  2. In a medium bowl, whisk the egg, buttermilk, and olive oil. Pour the wet mixture into the dry ingredients and stir until just combined.
  3. Gently fold in 3/4 cup of the mozzarella pearls, being careful not to overwork the dough.
Assemble and Bake
  1. Spread the batter into the prepared loaf pan. Press the remaining mozzarella and the cherry tomato halves (cut-side down) into the top of the batter.
  2. Bake for 45-55 minutes until the loaf is golden-tan and the tomatoes are blistered. Let cool in the pan for 10 minutes before moving to a rustic wooden board.
  3. Scatter fresh bright green basil ribbons over the top before slicing and serving.

Notes

Do not overmix the batter; it should be thick and slightly lumpy.
Pat the tomatoes dry before adding to the top to prevent sogginess.