This Stracciatella Ricotta Loaf is creamy, soft, and studded with chocolate ribbons. Perfect for brunch or a weekend treat with coffee.

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup ricotta cheese

¾ cup granulated sugar

2 large eggs

½ cup vegetable oil

1 tsp vanilla extract

¾ cup stracciatella chocolate or mini chocolate chips

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1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment paper.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

3. In a large bowl, combine ricotta, sugar, eggs, oil, and vanilla extract. Beat until smooth.

4. Fold dry ingredients into the ricotta mixture until just combined.

5. Fold in stracciatella chocolate.

6. Pour batter into loaf pan and bake 50–60 minutes, until a toothpick comes out clean.

7. Cool 15 minutes, then transfer to a cooling rack before slicing.

Don’t overmix to keep it tender.

Room temperature eggs help combine ingredients smoothly.

Chocolate can be tossed in flour to prevent sinking.