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!
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
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
uni homemaker 
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.
Glad you enjoyed it! 🙂
It’s great when you can use things in your fridge to create something yummy like this! 🙂
Thanks Nancy! 🙂
Sound strange but I know Anne,for nothing she make a deliciuos dish,and this one is lovely again ,Great Anne!!
Thanks Massi! Always lovely to hear from you. 🙂
I love the added ricotta in there. The bread looks amazing.
Thanks Pam! 🙂
What a great discovery. I love it when nothing goes to waste! Good job!
Haha.. yeah, I hate waste. Thanks for taking the time to comment today Monica. Have a good rest of the week!
That sounds yummy
Thank you!
This bread looks moist and delish!
Thanks Marcie!
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.
Thanks Ashley! 🙂
Ricotta, Greek yogurt and berries…an absolutely divine combo!
Thanks Angie!
I love the blueberries and it sounds so moist with ricotta and Greek Yogurt!
It’s super moist. Thanks for stopping by Jan!
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 🙂
Thanks Kelly! Always lovely to hear from you. 🙂
Loved that you could clean up the fridge and create some yummy ricotta bread! I love ricotta, I admit to eating it by the spoonful!
I love them too, especially in baked goods and crostini! 🙂
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.
This looks great and so moist. I love using Greek yogurt in baking!
This cake looks delicious! I’m sure the yogurt made really tender and moist crumbs. Love blueberries in cakes!
I have a box of blueberries in the fridge…yogurt bread has suddenly become a contender 🙂 Beautiful loaf!!!
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.
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.
That is one beautiful bread! Thank you so much for dropping by my blog…
Peachy @ The Peach Kitchen
This doesn’t sound strange at all-it sounds delicious! I can’t wait to try it!
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
Brown sugar would work fine in here. Thank you for the lovely comment and for stopping by Tina!
Love how you’ve been using the ricotta in your baked goods recipes, Anne. It gives me inspiration to use up all the ricotta when I buy it! (=
Thanks Gloria! It makes me happy when I hear from you. 🙂 HUGS!
This bread looks beautiful, Anne! I love the flavor and that you baked it with ricotta and Greek yogurt… I bet that makes it so moist!
It’s super moist. Thanks you Georgia for the lovely comment. 🙂
I am on a serious ricotta cheese kick lately! I love it and can’t get enough. I bet the bread was delicious! ~ Jenna @ http://www.SensationallySeasonal.com
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!
Great use of ingredients! Looks like such a rich and moist bread that’s perfect for breakfast or dessert!
Sounds like a delicious pairing with blueberries! The bread looks perfectly moist and scrumptious! Have a great Friday Anne!
Thanks Reeni! Always so good to hear from you. 🙂
I love that there’s ricotta cheese AND Greek yogurt in this! YUMMMM
Blueberries are my all time favourite. This is a winner for me.
I can imagine how deliciously moist this would be with the ricotta. I’d love a slice right now 🙂
What a clever ‘use up’ recipe. Such a pretty bread. Great recipe Anne.
Hey I always say why not ricotta and yogurt? Cleaning out the refrigerator is how some of the best recipes were invented.
What a totally perfect use of those leftovers! This bread sounds lovely.
Sounds delicious! I love using yogurt in my baked goods, but have never tried ricotta before. I love blueberry ricotta pancakes and bet this taste just as good!
What a great experiment Anne. I would love to try it too 🙂
Bet the yogurts adds so much moistness into this delicious bread 🙂
I love muscovado sugar, it adds a particular nutty aroma. This bread looks wonderful!
Wow, looks so good and moist. I love blueberry breads.
It doesn’t strange at all… what it does sound like is Oh, so yummy!
ricotta makes this blueberry bread all the more soft and tempting,what an innovative dish,will try out soon
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