Description
This savory quick bread is like a slice of Italy baked into every bite. With gooey mozzarella, fragrant basil, and tangy sun-dried tomatoes, it’s tender, flavorful, and perfect on its own or alongside soups and salads. Doubling the recipe makes two loaves—great for sharing or freezing. Plus, with a few fun twists, you can customize it to your taste!
Ingredients
2 ½ cups all-purpose flour
2 cups bread flour
4 tsp baking powder
1 tsp baking soda
2 tsp salt
7–8 oz fresh mozzarella cheese, cubed
4 tbsp chopped fresh basil
⅔ cup chopped sun-dried tomatoes (not packed in oil)
4 eggs
5 tbsp grapeseed oil (or extra virgin olive oil)
2 ½ cups buttermilk
Twist Options (choose one or mix & match):
Add ½ cup chopped Kalamata olives for a Mediterranean kick
Mix in 2 tsp Italian seasoning or fresh oregano for extra herb flavor
Sprinkle shredded Parmesan on top before baking for a cheesy crust
Fold in a pinch of red pepper flakes for subtle heat
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment.
In a large bowl, whisk together flours, baking powder, baking soda, and salt.
Stir in mozzarella cubes, basil, and sun-dried tomatoes until coated with flour mixture.
In a separate bowl, whisk eggs, oil, and buttermilk.
Pour wet ingredients into dry and fold until just combined (do not overmix).
Divide batter evenly between prepared loaf pans.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool for 10 minutes in pans, then transfer to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack