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Handheld smartphone photo of sliced Caprese Quick Bread showing mozzarella pockets and a golden crust.

Caprese Quick Bread with Blistered Tomatoes and Melty Mozzarella

A stunning savory Caprese Quick Bread featuring a golden-brown crust, blistered cherry tomatoes, and gooey mozzarella pockets. This no-yeast loaf is packed with Italian herbs and perfect for dipping or sandwiches.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Caprese Bread Ingredients
  • 3 cups all-purpose flour 360g
  • 1 tbsp baking powder 12g
  • 1 tsp sea salt 6g
  • 1 tbsp dried basil flakes 2g
  • 1 tsp dried oregano 1g
  • 1 cup buttermilk 240ml
  • 2 large eggs Room temperature
  • 1/2 cup olive oil 120ml
  • 1.5 cups low-moisture mozzarella 170g, cubed
  • 12 whole cherry tomatoes For topping

Equipment

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

Method
 

Prepare the Batter
  1. In a large bowl, whisk together the flour, baking powder, salt, dried basil, and dried oregano until well combined.
  2. In a separate bowl, whisk the buttermilk, eggs, and olive oil until smooth.
  3. Pour the wet ingredients into the dry and fold with a spatula until just combined; do not overmix.
Assemble and Bake
  1. Gently fold in the cubed mozzarella cheese until evenly distributed.
  2. Transfer to the loaf pan. Press cherry tomatoes into the top. Bake at 375°F (190°C) for 45-55 minutes until golden brown and tomatoes are blistered.

Notes

Use low-moisture mozzarella to prevent a soggy crumb.
Allow the bread to cool for 10 minutes before slicing to let the cheese pockets set.