Peachy Ricotta Delights

Peach Ricotta Mini Loaves

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 mini loaves

Description

These adorable Peach Ricotta Mini Loaves are a delightful adaptation inspired by a recipe from the Sugar TV show. Perfectly suited for sharing with friends and neighbors, these mini loaves showcase the sweet essence of peach, with a suggestion to add cinnamon or nutmeg for those who crave a hint of spice.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups brown sugar
• 1/2 cup ricotta cheese
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup diced peaches (drained well if using canned)
• 8 peach slices (for garnish)
• 2 tablespoons turbinado sugar

Instructions

1. Preheat Oven and Prepare Pans:

   • Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans with nonstick cooking spray. Alternatively, use a 9×5-inch loaf pan, adjusting baking time accordingly.

2. Prepare Dry Ingredients:

   • In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. Prepare Wet Ingredients:

   • In another mixing bowl, combine brown sugar, ricotta cheese, canola oil, eggs, and vanilla extract. Mix until well blended.

4. Prepare Peaches:

   • Drain the canned peaches well. Reserve 8 slices for garnish and dice the remaining slices to yield approximately 1 cup. Pat dry with a paper towel if necessary.

5. Combine Ingredients:

   • Add the flour mixture to the ricotta mixture all at once. Stir gently until the flour is just incorporated. Be careful not to overmix.

6. Incorporate Diced Peaches:

   • Fold the diced peaches into the batter gently.

7. Fill and Garnish:

   • Divide the batter evenly among the prepared mini loaf pans. Smooth the tops. Place 2 peach slices on top of each loaf. Sprinkle approximately 1/2 teaspoon of turbinado sugar over the top of each loaf.

8. Bake:

   • Bake in the preheated oven for 35-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. Cooling:

   • Allow the loaves to cool in the pans for 20 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.

These Peach Ricotta Mini Loaves are best enjoyed fresh, or you can wrap them individually to share with loved ones. They make a delightful addition to brunches, afternoon teas, or as a sweet treat any time of day!