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Caprese Quick Bread

Caprese Quick Bread: Irresistible Flavor in Every Slice

Discover the delightful taste of Caprese Quick Bread, a savory blend of cherry tomatoes, mozzarella, and basil in every slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Uncategorized
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Substitution: Whole wheat flour for a nuttier flavor, though it may change texture.
  • 1 tablespoon baking powder Ensure it is fresh for best results.
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder Substitution: Fresh minced garlic can be used for a stronger flavor.
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1 cup whole milk Substitution: Low-fat milk for a lighter version.
  • 1/4 cup olive oil
For the Flavor
  • 1 cup cherry tomatoes Can substitute with sundried tomatoes for a different flavor profile.
  • 1 cup mozzarella cheese Substitution: Provolone, fontina, or feta for different flavor variations.
  • 1/4 cup fresh basil Substitution: Other fresh herbs such as thyme or oregano can work too.
For Topping
  • 1/4 cup Parmesan cheese

Equipment

  • Loaf Pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Caprese Quick Bread
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with olive oil or non-stick spray.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, and black pepper.
  3. In a separate bowl, beat the eggs until smooth, then mix in whole milk and olive oil until fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Fold in halved cherry tomatoes, shredded mozzarella cheese, and chopped fresh basil until evenly distributed.
  6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
  7. Sprinkle grated Parmesan cheese generously over the top of the loaf.
  8. Bake for 45 to 50 minutes until the top is golden brown and a toothpick comes out clean.
  9. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice the bread into thick pieces and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Avoid overmixing the batter. Allow the bread to cool adequately before cutting for the best texture and ease of slicing. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.

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