Strawberry Ricotta Bread

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What to do with all our strawberries?! We recently received a beautiful donation of strawberries along along with a case of ricotta cheese. We found a delicious recipe for a tasty dessert bread and served it last week. The ricotta makes this bread low fat, moist and has a unique consistency that we all loved.

  • 2 eggs
  • 1 cup ricotta cheese
  • 1 cup buttermilk
  • 1 tbsp vanilla
  • 1 tbsp lemon juice
  • 4 tbsp melted butter (cooled)
  • 2 cups All purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1 1/2 cups sliced strawberries

Preheat oven to 350. In a medium bowl, whisk ricotta cheese and then add eggs, beating until well combined. Add buttermilk, vanilla, lemon juice and cooled melted butter.

In another bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Add ricotta mixture to the flour mixture. Stir until just combined and then fold in strawberries.

Bake in greased 9 X 5 loaf pan for 30-40 minutes.