Caprese Olive Oil Bread With Sun-Dried Tomatoes, Bocconcini & Basil
With a delightful combination of tangy sun-dried tomatoes, creamy bocconcini, and fragrant basil, this savory Italian-inspired quick bread is a flavorful treat perfect for any time of day. Enjoy each moist and flavorful bite as the rich aroma of freshly baked bread fills your kitchen.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 2 eggs, lightly beaten
- 3/4 cup 2% milk
- 2/3 cup extra-virgin olive oil
- 3/4 cup sliced sun-dried tomatoes
- 3 oz. bocconcini (small fresh mozzarella balls)
- 1/4 cup thinly sliced fresh basil
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, milk, and extra-virgin olive oil. Whisk well until combined.
- Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the sun-dried tomatoes, bocconcini and basil, and stir until just combined.
- Coat a loaf pan with cooking spray. Scoop the batter into the pan and smooth the top.
- Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 30 to 35 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.
Yield
1 loaf
Nutrition
- Calories: 3059 kcal
- Carbohydrate Content: 298 g
- Protein Content: 76 g
- Fat Content: 180 g
- Saturated Fat Content: 32 g
- Cholesterol Content: 372 mg
- Sodium Content: 2233 mg
- Fiber Content: 19 g
- Sugar Content: 41 g
- Serving Size: 1 serving
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