Caprese Olive Oil Quick Bread
This amazing quick bread is filled with all of the flavors of caprese salad - tomatoes, mozzarella and basil. Fantastic with soup or salad!
Servings: 1 Loaf
Calories: 3059kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 eggs lightly beaten
- ¾ cup 2% milk
- ⅔ cup extra-virgin olive oil
- ¾ cup sliced sun-dried tomatoes
- 3 ounces bocconcini small fresh mozzarella balls
- ¼ 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.
Nutrition
Calories: 3059kcal | Carbohydrates: 298g | Protein: 76g | Fat: 180g | Saturated Fat: 32g | Cholesterol: 372mg | Sodium: 2233mg | Potassium: 4339mg | Fiber: 19g | Sugar: 41g | Vitamin A: 1695IU | Vitamin C: 33.4mg | Calcium: 1060mg | Iron: 25.2mg