Ricotta Vanilla Bean Bread

A moist, subtly sweet quick bread infused with creamy ricotta and fragrant vanilla bean, perfect for breakfast or as an afternoon treat.

I first tried making this ricotta vanilla bean bread on a chilly Sunday morning. The aroma from the oven filled my kitchen with a sense of comfort and anticipation.

Ingredients

• Ricotta cheese: 1 cup (250 g), whole milk recommended
• Eggs: 2 large
• Whole milk: 1/2 cup (120 ml)
• Granulated sugar: 2/3 cup (130 g)
• Unsalted butter: 1/3 cup (80 ml), melted and cooled
• Vanilla bean seeds: Seeds from 1 vanilla bean (or 2 tsp pure vanilla extract)
• All-purpose flour: 2 cups (250 g)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 1/2 tsp
• Mini chocolate chips or chopped toasted nuts: 1/2 cup (90 g), optional
• Turbinado sugar: 1 tbsp, optional, for crunchy top

Instructions

Prep the pan:

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Mix wet ingredients:

In a large bowl, whisk together ricotta, eggs, milk, sugar, melted butter, and vanilla bean seeds until smooth and well combined.

Combine dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Make the batter:

Add dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.

Add extras:

Fold in chocolate chips or nuts if using.

Bake:

Pour batter into prepared pan. Smooth top and sprinkle turbinado sugar if desired. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

Cool and serve:

Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Save It

This bread became an instant hit with my family. Everyone loves a thick slice warmed up with a bit of butter and some strawberry jam on the weekend.

Required Tools

9x5-inch loaf pan, mixing bowls, whisk, rubber spatula, measuring cups and spoons, parchment paper

Allergen Information

Contains dairy (ricotta, butter, milk), eggs, and gluten (flour). Always check chocolate chip and flavoring labels for possible nut or soy cross-contamination.

Nutritional Information

Per slice: 230 calories, 10 g total fat, 27 g carbohydrates, 6 g protein (based on 8 slices).

Save It

This ricotta vanilla bean bread is sure to brighten any breakfast or afternoon snack. Enjoy it warm with your favorite toppings.

Common Questions About Recipes

→ Can I substitute vanilla extract for vanilla bean?

Yes, use 2 teaspoons pure vanilla extract for a similar aroma if vanilla bean is unavailable.

→ What’s the best type of ricotta to use?

Whole milk ricotta delivers the moistest crumb, but part-skim ricotta may be used for a lighter loaf.

→ Can I make this bread gluten-free?

Swap all-purpose flour with a 1:1 gluten-free baking blend for similar results and a tender texture.

→ Should the butter be salted or unsalted?

Use unsalted butter to control the saltiness and let the vanilla flavor shine in the final bake.

→ How do I customize add-ins?

Fold in mini chocolate chips or chopped toasted nuts after mixing the batter for extra flavor and texture.

→ What is the ideal pan size?

A 9x5-inch loaf pan works best to produce the classic height and tender crumb for this bread.