Ricotta Vanilla Bean Bread (Printable Version)
Creamy ricotta and vanilla bean infuse this moist loaf, perfect for breakfast or afternoon snacking.
# The Ingredients You'll Need:
→ Wet Ingredients
01 - 1 cup whole milk ricotta cheese
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 2/3 cup granulated sugar
05 - 1/3 cup unsalted butter, melted and cooled
06 - Seeds from 1 vanilla bean or 2 teaspoons pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
→ Optional Add-ins
11 - 1/2 cup mini chocolate chips or chopped toasted nuts
→ Topping
12 - 1 tablespoon turbinado sugar, optional
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together ricotta cheese, eggs, whole milk, granulated sugar, melted butter, and vanilla bean seeds (or vanilla extract) until smooth and fully blended.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.
04 - Add the dry mixture to the wet ingredients. Stir gently with a rubber spatula until just combined, being careful not to overmix.
05 - Fold in mini chocolate chips or chopped toasted nuts, if using.
06 - Pour batter into the prepared pan. Level the surface and, if desired, sprinkle turbinado sugar over the top for added crunch.
07 - Bake in the center of the oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow bread to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.
# Additional Tips::
01 -
- Moist and tender texture thanks to ricotta
- Quick to make with simple ingredients
02 -
- Whole milk ricotta yields the moistest crumb
- This bread is delicious with berries or whipped cream
03 -
- Do not overmix the batter for tender bread
- Use both vanilla bean and extract for extra flavor