Loaded with Good Stuff Loaf

By • March 17, 2011 • 21 Comments

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Author Notes: I had left over cheese in the fridge from the farmers market and decided to experiment with recipes. I love to bake and this is what I came up with... AshOnFire

Food52 Review: WHO: AshOnFire is both a teacher and a student. She lives in Hallendale Beach, Florida.
WHAT: A quick bread that tastes of the jolliest holidays.
HOW: Cream your butter, sugar, and ricotta cheese, fold in your wet and dry ingredients. Mix in cranberries. Bake until golden.
WHY WE LOVE IT: This is the kind of quick bread you can make with your eyes closed --but you'd never know it. Eat it for breakfast, snack, dessert, or send it off as an edible gift. Just make sure to keep one for yourself.
The Editors

Serves 8

  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 8 ounces ricotta cheese (about 1/2 pound)
  • 1/2 cup butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cranberries
  1. Preheat oven to 350F and grease a 9 inch loaf dish.
  2. Whisk together dry ingredients and set aside.
  3. Stir together milk and extracts.
  4. Cream together cheese, butter, and sugar until smooth. Beat in eggs one at a time.
  5. Whisk in dry ingredients, alternating with the milk and extract mixture. Then, slowly fold in cranberries.
  6. Fill loaf dish with mixture. and bake in over for about 35 minutes until well risen. Allow to cool for about an hour before sprinkling the top with sifted icing sugar.
Jump to Comments (21)

Tags: baking, blueberries, muffins

Comments (21) Questions (0)

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4 months ago Stellamom

Should work with any yummy fruit basically! I think blueberries would be great to try.

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4 months ago Ceege

This sounds fantastic. My friend just gave me a big bag of blueberries from her yard. Can I sub those for the cranberries? If you think it will work, I will run out tomorrow for the ricotta cheese. That is the only ingredient I do not have on hand.

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9 months ago nancyg

I'd like to sub something else for the butter, can I use oil?

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11 months ago Mary Pearce

What kind of flour?

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11 months ago Stellamom

I used all purpose (unbleached).

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11 months ago tammany

I made this last night - fast, easy, and tasty. I used mixed berries, which worked very well. But like most others here, mine took a lot longer to cook, just over an hour. Not a problem but worth noting. (And I followed KellyDC's advice and had everything at room temp.) Next time I'll try another fruit and, since I love almond, I might jack that up just a tad.

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11 months ago Stellamom

I've made this a couple of times now and it's fantastic with a couple of modifications. I increased the amount of cranberries substantially (probably added about 2 cups worth - cutting the larger ones in half) along with some orange zest and chopped pecans (for my second batch). I plan on making it many times and see this as a good base recipe for a variety of other flavor combos (someone mentioned blueberries but I also thing peaches would be nice! and maybe raspberries and fresh figs?!!) Thanks for the recipe!
Oh, I also sprinkled the top with coarse sugar before baking and baked in three small loaf pans rather than one large.

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11 months ago Amit

Seems very simple yet delicious.
This weekend I'm gonna try this but can you please let me know what I can substitute for Eggs?
Somehow few guys can't tolerate the smell of eggs comes after baking so can you please recommend any alternative which I use for Eggs retaining the quality of final outcome????

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11 months ago GraceT

You might try substituting 1/4 cup unsweetened applesauce for each egg. This is a typical substitute for those allergic to eggs. Usually the liquid is adjusted downward a bit, but with so little liquid, I wouldn't make any adjustments until after baking one loaf. If it's too moist reduce milk to 1/8 cup.

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11 months ago Amit

Thank you, Grace!
I'll try with that and update here with the results I get.

Cheers!

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11 months ago Martha Sesin

Made this last night. I agree with KellyDC that the 35 minutes were not long enough, but I kept it in another 15 and then my knife did come out clean. Left it on the stovetop til this morning, and what a delicious loaf! It has been a huge hit and I sould have doubled the recipe. Very moist and just a fantastic texture and great contrast between the sweetness of the bread and the tartness of the cranberries. I added a bit more ricotta than the recipe called for, and reduced the sugar to 3/4 cup (the xtra 15 minutes may have been due to the extra ricotta). In any case, delicious cake, will be making it again and again! Thank you!!!

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11 months ago KellyDC

First, I'd recommend letting the ricotta come to room temp, as with the other ingredients. Second, I don't know what happened, but after baking this for 35 minutes and a cake tester coming out clean from two spots, this whole thing collapsed as it cooled, leaving a 7" long crater in the middle of the cake. In retrospect, the 35 minutes didn't sound right when I read the recipe. I should have kept it in the oven longer because it seemed a little jiggly when I took it out, but the cake tester was good enough for me (and I don't have time to babysit a cake). It probably tastes fine but it looks like crap, so I probably won't make this again.

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11 months ago fellowfoodie

Can I sub greek yogurt for ricotta? don't have any of the latter...

Me

11 months ago TheWimpyVegetarian

Saving this one right now. I love how this looks (fabulous photo James Ransom) and sounds.

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over 3 years ago Franca

Made these last night as muffins. I have a 10 year old diabetic child therefore I always try to make my baking a little healthier. I replaced 1 cup of the flour called for with whole wheat flour for added fibre, reduced the sugar by a quarter cup and doubled up on the cranberries. I got 19 muffins. My 10 year old loved them!

Thanks!

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over 3 years ago mcd2

oops, forgot....I used craisins instead of fresh cranberries. they were delicious with the cinnamon & that divine, smooth texture of the bread!

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over 3 years ago mcd2

loved, loved loved this bread!!! the texture is gorgeous & the cinnamon is just right and gives a sort of nice undertone that I didn't focus on until the aftertaste. don't like almonds so skipped the almond extract & doubled the vanilla. took 55 minutes to bake to the clean knife stage in my oven. thank you!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Thank you for what looks to be a lovely coffeecake. I'm thinking I'd like to try baking it in a 9-inch round cake pan. Hmmmm, Easter brunch, anyone?

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over 3 years ago alexmr

Thank you I am going to do muffins and blueberries! I will let you know later how I do!!

Dsc_0423-1

over 3 years ago alexmr

Sounds Yummy! I'll try this one over the weekend.

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over 3 years ago AshOnFire

You can also use fresh blueberries if you don't have cranberries on hand. Also, try adding some orange or lemon zest for an added twist! If you want, try making them into muffins and reduce baking time to 15-20 minutes. Enjoy!