Can I use dried basil instead of fresh?

Fresh basil is really important for authentic caprese flavor in this bread. Dried basil won't give you the same bright, aromatic taste. If you absolutely must substitute, use 2 teaspoons of dried Italian seasoning, but the flavor won't be quite the same.

Why is my bread dense and heavy?

Make sure your baking powder is fresh and active. Old leavening agents won't create the lift you need. Also, don't overmix the batter once you add the wet ingredients. Mix just until combined to keep the texture light and tender.

Can I use oil-packed sun-dried tomatoes?

I recommend using dry sun-dried tomatoes for this Caprese Quick Bread because oil-packed ones add excess moisture that can make the bread soggy. If you only have oil-packed, drain them very well and pat completely dry with paper towels before chopping and adding to the batter.

Easy Caprese Quick Bread Recipe with Fresh Mozzarella & Basil

Caprese Quick Bread

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No-yeast savory bread with fresh mozzarella, basil, and sun-dried tomatoes. Beginner-friendly recipe ready in under 1 hour.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings 1x
Category: Bread
Method: Bake
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

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1¼ cups all purpose flour
1 cup bread flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
3½ to 4 ounces cubed fresh mozzarella cheese
2 tablespoons chopped fresh basil
⅓ cup chopped sun-dried tomatoes (not packed in oil)
2 eggs
2½ tablespoons grape-seed oil (can use extra virgin olive oil)
1¼ cups buttermilk

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Instructions

Preheat the oven to 350°F and grease an 8×4 inch bread pan.
In a large mixing bowl, combine all purpose flour, bread flour, baking powder, baking soda, and salt. Mix well.
Add the basil, mozzarella, and sun-dried tomatoes to the flour mixture and mix until all incorporated.
In a separate bowl, whisk together the eggs, oil, and buttermilk.
Pour the liquids into the flour mixture. Mix with a wooden spoon until all ingredients are well combined. The dough will be sticky.
Transfer the dough into the bread pan and spread it evenly.
Bake for 40-45 minutes. Using an instant read digital meat thermometer is the best way to test if bread is done. Measure at center to see if it reached 200°F internal temperature.
Take bread out of oven and let cool in the pan for 10 minutes before trying to remove. Once cooled slightly, run a butter knife along the sides to help separate bread from pan. Transfer to wire rack to cool completely.

Notes

Use combination of all purpose flour and bread flour for right texture. Make sure baking powder is not too old or it may not work properly.
Use block of mozzarella cheese and cube it yourself. If using fresh mozzarella, pat it dry first.
Use fresh Italian basil, not Thai or holy basil. Use dry sun-dried tomatoes, not ones packed in oil.
Use low-fat buttermilk for right texture. Substituting will not give same results.
Do NOT place this bread in the toaster. Bread will start to dry out more after 3 days.

Nutrition

Serving Size: 1 slice
Calories: 218 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/caprese-quick-bread/