Blueberry Ricotta Yogurt Bread

Blueberry Ricotta Yogurt Bread

Doesn’t the title of this post sound a bit strange? Ricotta and yogurt?! Well, I was going through the fridge and had stuff I needed to use up before they go bad.  I had about a half cup of ricotta left but it wasn’t enough for a bread batter so I added yogurt, which also needed to be used up.  Surprisingly, the bread turned out super moist and delicious.  Who knew? Happy hump day!

Blueberry Ricotta Yogurt Bread

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Ingredients:

  • 2 cups of all-purpose flour
  • 2/3 cup of dark muscovado sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 eggs, lightly beaten
  • 1 teaspoon of almond extract
  • 1/3 cup of canola oil
  • 1/2 cup of ricotta cheese
  • 3/4 cup of Greek yogurt
  • 1 cup of fresh blueberries, washed and dried

Blueberry Ricotta Yogurt Bread

Preparation:

Preheat the oven to 350 degrees F.  Grease a 9-inch loaf pan.

Using a stand or electric mixer (or mix by hand) mix together flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl whisk eggs, almond extract, canola oil, ricotta cheese and yogurt until well blended.  Slowly pour the egg mixture into the flour mixture and mix until just moistened.  The batter should be thick and sticky.  Gently fold in blueberries.  Pour batter into the prepared pan, using your spatula to distribute the batter evenly.

Bake for 42-45 minutes or until toothpick/tester inserted into the center comes out clean.  Let the bread cool completely before cutting into the pan.

Adapted from Raq in the Kitchen

Blueberry Ricotta Yogurt Bread
 

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57 thoughts on “Blueberry Ricotta Yogurt Bread

  1. This was one of those “things that make you go hmm” moments. There were some flavors I couldn’t quite put my finger on until Anne told me what was in it. I loved the combination of blueberry, ricotta, and yogurt in this.

  2. I think it sounds wonderful! I baked with ricotta for the first time a few months ago and loved the way it came out. And blueberries are always a good thing! I love the almond extract in here too.

  3. Great combination Anne! Love that you were able to use up your ricotta and combine it with Greek yogurt for this bread! It looks amazing and so moist! I stocked up on so many blueberries since it was on sale this week too so I’m loving this great new recipe to use them up :)

  4. Yum. All my favourite ingredients in one recipe. I made fresh ricotta at home for the first time a couple of weekends ago. So quick, easy and delicious. Sounds like you have an incredibly well stocked fridge and pantry.

  5. I would never have thought to combine yogurt with ricotta but it does make perfect sense. I use a tbsp of yogurt to “infect” dairy when I make cheese. The yogurt gives the milk flavoring. So, why not do it with a quick bread? You baked a fantastic looking loaf of bread, Anne, and I bet tit tasted great, especially with those blueberries.

  6. This sounds like a pretty good combination! Very creative – love what you’ve done here. And I happen to have both ricotta and yogurt in the refrigerator at the moment. Gotta get the blueberries, though. ;-) Good stuff – thanks.

  7. I can totally see ricotta being used in a bread and I think it would help make a moist one, which is why I like using yogurt and low fat sour creams in my breads. I love making blueberry goodies this time of year and this looks gorgeous.
    Question… Can I use brown sugar instead of muscovado sugar?
    http://www.tinaschic.com

  8. What a sophisticated unique recipe.
    Love the combination of ricotta and yogurt, I’m sure it makes this bread so soft and juicy as you can see at the pictures.
    Cheers!

  9. Pingback: 15 Tasty Brunch Ideas | Uni Homemaker

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