Caprese Quick Bread
A delightful fusion of Italian flavors transforming the traditional Caprese salad into a cozy, comforting loaf.
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour Provides the perfect structure.
- 1 cup bread flour Enhances the texture.
- 2 teaspoons baking powder Essential for a light rise.
- 0.5 teaspoon baking soda Works with baking powder for optimal leavening.
- 1 teaspoon salt Balances flavors.
Wet Ingredients
- 3.5-4 oz fresh mozzarella cheese, cubed The star ingredient for a rich, creamy texture.
- 2 tablespoons fresh basil, chopped Adds herbal freshness.
- 0.33 cup sun-dried tomatoes, chopped Introduces tangy sweetness.
- 2 large eggs Bind ingredients and provide moisture.
- 2.5 tablespoons grapeseed oil (or extra virgin olive oil) Keeps the loaf moist.
- 1.25 cups buttermilk Adds tang and tenderness.
Instructions
Preparation
- Preheat your oven to 375°F and generously grease a 9×5-inch loaf pan with butter.
- In a large mixing bowl, whisk together both flours, baking powder, baking soda, and salt.
- Gently fold in the cubed mozzarella, chopped fresh basil, and sun-dried tomatoes.
- In a separate bowl, whisk together the eggs, oil, and buttermilk until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and fold together just until combined.
- Transfer the batter to your prepared loaf pan and smooth the top gently.
Baking
- Bake for 50-55 minutes, until the top is golden brown and springs back when gently pressed.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Let it cool for at least 30 minutes before slicing.
Notes
Ensure your baking powder and soda are fresh, avoid over-mixing to keep the bread tender, and cool properly for the best flavor.