Description
This cozy Vanilla Bean Ricotta Breakfast Loaf is incredibly moist, tender, and packed with rich vanilla flavor. Creamy whole-milk ricotta creates a soft crumb while a sprinkle of sugar on top bakes into a beautiful golden crust. Perfect for breakfast, brunch, coffee, or an afternoon treat.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup whole-milk ricotta cheese, well drained
3 large eggs, room temperature
1 tablespoon vanilla bean paste
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 tablespoons granulated sugar, for topping
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the softened butter and 3/4 cup sugar until light and creamy, about 2 to 3 minutes.
4. Add the ricotta and beat until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and vanilla extract.
6. Add the dry ingredients in two or three additions, alternating with the milk. Mix gently just until combined. Do not overmix.
7. Transfer the batter to the prepared loaf pan and smooth the top.
8. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter.
9. Bake for 50 to 60 minutes, or until the loaf is deeply golden and a toothpick inserted in the center comes out with a few moist crumbs.
10. Cool in the pan for 15 minutes, then lift the loaf out using the parchment paper and transfer to a wire rack.
11. Cool for at least 30 minutes before slicing and serving.
Notes
Use whole-milk ricotta for the creamiest texture.
If the ricotta is very wet, drain it in a fine-mesh sieve for 20 to 30 minutes before using.
Vanilla bean paste can be replaced with pure vanilla extract.
Do not overmix after adding the flour.
If the top browns too quickly, loosely tent the loaf with foil during the final part of baking.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap individual slices and freeze for up to 2 months.
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