Vanilla Bean Ricotta Bread

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Quick breads are such a glorious thing. They are relatively easy to make and for such a simple thing you get such a complex flavor especially from this vanilla bean ricotta bread. It’s dense, almost like a pound cake and from the time you smell it baking in the oven, to the time you cut the first slice, your mouth will be watering.  This is one of my all time favorite desserts!

Kristy

Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 2 1/2 tsp baking powder
• 1 tsp sea salt
• 1 1/2 cups whole milk ricotta
• 1/2 cup real maple syrup (grade B)
• 3 large eggs
• 1 vanilla bean
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9-inch loaf pan.
3. In medium bowl, sift together flour, baking powder, and salt and set aside.
4. In a separate bowl, whisk together ricotta, maple syrup, and eggs.
5. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.
6. Stir dry ingredients into the ricotta mixture, scraping down the sides as you go.  Stir until just well mixed.
7. Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
8. Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning.
9. Lower the temperature to 325°F and bake about 35 minutes more or until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean.
10. Let cool completely, then serve.

Nutritional Info:

Makes 12 slices.

Serving size 1 slice.

Nutrients per serving: Calories: 127, Cal. from Fat: 49, Total Fat: 5.5g, Sat. Fat: 3g, Carbs: 1g, Sugars: 0g, Protein: 6.5g, Sodium: 325mg, Chol: 68mg

Notes:

Leftover bread should be stored in the refrigerator for up to 3 days.