Caprese Quick Bread

There’s something so comforting about homemade bread—especially when it’s quick to make and loaded with flavor. If you’re anything like me, you’ve probably looked at those perfectly ripe cherry tomatoes on your counter and thought, “What else can I do with these besides tossing them into another salad?” Well, let me introduce you to your new go-to: Caprese Quick Bread.

This recipe takes all the bold, fresh flavors of a classic Caprese salad—tomatoes, mozzarella, basil—and transforms them into a warm, cheesy loaf that’s bursting with Italian flair. No kneading, no yeast, no waiting for dough to rise. Just simple ingredients, a mixing bowl, and your oven.

I stumbled upon the idea of Caprese bread when I had a bunch of fresh basil from the garden that I didn’t want to waste. After experimenting a little, this moist, savory loaf came to life, and let me tell you—it did not last long in my kitchen. Whether you serve it warm with a little butter, pair it with your favorite pasta, or eat it straight from the pan (I won’t judge), this bread is the definition of quick comfort food.

Let’s get baking!

Ingredients You’ll Need

Here’s what you’ll need to bring this savory loaf together:

• 1 ¾ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 large eggs

• 1 cup whole milk

• ⅓ cup olive oil

• 1 cup cherry tomatoes, halved

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ¼ cup chopped fresh basil

Everything in this ingredient list is easy to find and beautifully complements each other. The olive oil gives it richness, the cheeses melt into savory goodness, and those cherry tomatoes? They add little bursts of juicy flavor throughout the loaf.

STEPS: Let’s Start with the Prep

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. This gives you just enough time to get your batter together while your oven gets nice and warm. Grease a 9×5-inch loaf pan well—you don’t want any cheesy bits sticking to the sides.

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Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together:

• 1 ¾ cups flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ teaspoon black pepper

Whisking helps distribute the leavening and seasoning evenly, so your loaf rises nicely and has flavor in every bite.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, beat the two eggs, then stir in:

• 1 cup whole milk

• ⅓ cup olive oil

This mixture is what gives your bread moisture and richness, especially since we’re skipping butter here. The olive oil also adds that Mediterranean touch that works so well with basil and tomatoes.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry mixture. Stir gently until everything is just combined—you don’t want to overmix here. Overmixing can make your bread tough, and we’re aiming for soft and tender.

STEPS: Fold in the Flavor Bombs

Step 5: Add the Good Stuff

Now it’s time to fold in all the flavorful goodies:

• 1 cup cherry tomatoes (halved)

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• ¼ cup chopped fresh basil

Use a spatula to fold everything in gently. You want to evenly distribute these delicious ingredients throughout the batter, but again, don’t overdo it. Less mixing equals a better texture.

Step 6: Pour and Smooth the Batter

Once everything is incorporated, pour the batter into your greased loaf pan. Use a spatula to smooth the top out a little so it bakes evenly. You’ll see those bright red tomato halves and flecks of green basil peeking through the batter—it’s already looking delicious!

Alright, now that your Caprese Quick Bread batter is in the pan and looking beautiful, it’s time to let the oven do its magic. This is where all those fresh ingredients come together into a golden, savory loaf that’s just as satisfying as it is simple.

If you’ve never made a savory quick bread before, this is the perfect place to start. Unlike traditional yeast breads, this one doesn’t require any proofing or rising time. It’s basically mix, pour, and bake—which is ideal for those busy weeknights when you want something fresh but don’t want to spend hours in the kitchen.

Let’s finish what we started and get that loaf on the table!

STEPS: Into the Oven It Goes

Step 7: Bake the Bread

Place your loaf pan into the preheated 350°F oven. Bake for 45 to 50 minutes, but start checking around the 45-minute mark. You’ll know it’s ready when the top is a deep golden brown, and a toothpick inserted into the center comes out clean (a few moist crumbs are fine, just no wet batter).

Every oven is a little different, so if the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking. This keeps the top from over-browning while the inside finishes baking.

Step 8: Let It Cool

Once your bread is baked through, take it out of the oven and let it cool in the pan for about 10 minutes. This step is important because it helps the bread firm up and makes it easier to remove from the pan without breaking.

After 10 minutes, carefully transfer the loaf to a wire rack to cool completely. I know it’s tempting to dive right in, but giving it a bit of cooling time will help the flavors settle and make slicing much easier.

Tips for Serving & Storage

This bread shines when it’s slightly warm and the cheese is still a little melty. Here are a few ideas to make the most of it:

• Serve it warm with a pat of butter or a drizzle of olive oil.

• Pair it with soup – think tomato basil, minestrone, or even a creamy roasted red pepper soup.

• Use it as a side for pasta night. It’s a great alternative to garlic bread!

• Make mini sandwiches with leftover slices. Add a bit of arugula and prosciutto for an easy lunch.

If you somehow manage to have leftovers (honestly, it rarely happens in my house), here’s how to store them:

• Room temperature: Store in an airtight container or wrap tightly in foil. It’ll stay fresh for about 2 days.

• Refrigerator: Keeps well for up to 5 days. Just be sure to warm it up before serving—cold cheese bread just isn’t the same!

• Freezer: Yes, you can freeze this! Wrap the cooled loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight and reheat in the oven or toaster.

Flavor Variations & Add-Ins

Want to make this recipe your own? Here are a few easy ways to switch it up:

• Sun-Dried Tomatoes: If you don’t have fresh cherry tomatoes or just want a deeper, richer tomato flavor, swap in chopped sun-dried tomatoes. They add a great punch.

• Fresh Herbs: Basil is classic, but don’t stop there! Try a little oregano or thyme for extra Italian vibes.

• Add Garlic: A teaspoon of garlic powder or a couple of minced cloves can add a lovely savory kick.

• Make it spicy: Add a pinch of crushed red pepper flakes to the batter for a hint of heat.

• Cheese swap: Use fontina, provolone, or even crumbled feta if you want a different cheese profile. Just keep the total amount of cheese about the same so the texture stays right.

Why This Bread Works Every Time

One of the reasons I love this recipe so much is its reliability. Because it’s a quick bread (meaning it uses baking powder instead of yeast), it’s super forgiving. You don’t have to worry about perfect rise times or dough consistency. Just mix and go.

And the flavor? It’s hard to beat that combo of sweet tomatoes, gooey mozzarella, salty Parmesan, and fragrant basil. It’s like your favorite Caprese salad had a cozy, carby makeover—and it works for any season, any meal.