Save Ricotta vanilla bean bread is my answer whenever I crave something sweet and comforting without fussing over yeast or frosting. This loaf bakes up moist and aromatic, with flecks of vanilla bean throughout and the gentle tang of creamy ricotta. It is the kind of recipe I reach for on quiet weekends or when I want to fill the kitchen with a rich, buttery scent and have something delicious to share with friends over coffee.
I still remember the first loaf I made when my kids hovered at the oven, unable to wait for it to cool. Now we bake it together, sometimes swapping nutmeg or adding berries. It is such a flexible, forgiving recipe.
Ingredients
- Ricotta cheese: whole milk version makes the loaf tender and moist look for creamy small-curd ricotta in the dairy aisle
- Large eggs: bind everything and add a rich texture fresh eggs deliver the best flavor
- Whole milk: adds richness and balances the crumb opt for whole over reduced fat if possible
- Granulated sugar: provides sweetness and helps create a tender crust choose fine white sugar for even mixing
- Unsalted butter: melted for a subtle buttery richness real butter gives the best flavor
- Vanilla bean seeds: infuse the bread with deep floral notes use plump beans or high quality pure extract
- All-purpose flour: brings structure to the bake use fresh flour for the fluffiest crumb
- Baking powder and baking soda: work together for even lift and a tender crumb double check both for freshness
- Fine sea salt: sharpens all the flavors a little goes a long way
- Mini chocolate chips or chopped nuts: optional for extra bursts of flavor or crunch toast the nuts for deeper taste
- Turbinado sugar: optional sprinkled on top creates a sparkling crisp crust
Instructions
- Prepare the Pan:
- Line a 9 by 5 inch loaf pan with parchment paper and grease it well press the paper into the corners to prevent sticking
- Combine Wet Ingredients:
- In a large bowl whisk ricotta eggs milk sugar melted butter and vanilla bean seeds or extract until fully combined and very smooth scrape the bowl as needed
- Mix Dry Ingredients:
- In a separate bowl whisk together flour baking powder baking soda and salt until evenly blended to prevent lumps
- Fold Wet and Dry Together:
- Add the dry mixture into the wet ingredients using a spatula gently fold just until no streaks of flour remain do not overmix or the bread can turn tough
- Add Extras:
- Fold in chocolate chips or nuts if using being careful not to overwork the batter at this stage
- Fill the Pan:
- Pour the batter into your prepared pan smooth the top with a spatula and sprinkle with turbinado sugar for crunch if desired
- Bake:
- Slide the pan into the oven and bake at 350 degrees Fahrenheit for 45 to 55 minutes check for doneness using a toothpick it should come out clean or with a few moist crumbs
- Cool:
- Cool the bread in the pan for 10 minutes then carefully lift it out using parchment edges and set it on a wire rack to finish cooling completely for the cleanest slices
Save A slice of this bread always reminds me of cozy mornings when we would gather in the kitchen with good coffee and plenty of laughter. Real vanilla bean is my must-have because its fragrance lingers long after baking.
Storage Tips
Once fully cool wrap your loaf tightly with wax paper or store in an airtight container at room temperature for two to three days. For longer storage slice and freeze individual pieces in layers of parchment up to a month.
Ingredient Substitutions
You can use part skim ricotta for a lighter bread but it will be slightly less tender. If you are out of vanilla bean substitute pure vanilla extract. Swap in almond extract for a fun twist. Mini chocolate chips or toasted pecans make great add-ins or leave the loaf plain for a simpler treat.
Serving Suggestions
Slice thick and serve with whipped cream and berries for brunch. Toast lightly and spread with sweet butter or honey for an afternoon snack. Try pairing with stewed fruit or as a base for trifle.
Cultural and Seasonal Context
Ricotta breads have Italian roots where the cheese is cherished in both sweet and savory baking. Vanilla bean brings a luxurious bakery flair that feels right at home on holiday tables or special breakfast spreads. In summer I often scatter in lemon zest or blueberries for a fresh seasonal update.
Save Serve warm with butter for a comforting treat or let cool completely for the cleanest slices. Every bite is tender, aromatic, and sure to become a household favorite.
Cooking Guide
- → How is ricotta incorporated into the batter?
Ricotta is whisked with eggs, milk, sugar, melted butter, and vanilla bean until smooth before mixing in dry ingredients.
- → Can I use vanilla extract instead of a vanilla bean?
Yes, pure vanilla extract can be substituted if a vanilla bean isn’t available. Both provide excellent flavor.
- → What optional mix-ins can enhance the loaf?
Mini chocolate chips or toasted nuts may be gently folded into the batter for added texture and taste.
- → What is the recommended pan size?
A standard 9x5-inch loaf pan is ideal for an even rise and consistent baking.
- → What tips help achieve the best texture?
Use whole milk ricotta and avoid overmixing after combining wet and dry ingredients for a tender crumb.
- → How should this bread be served?
Slices may be enjoyed plain, with fresh berries, or topped with softly whipped cream for a deluxe treat.