Sunday, 31 August 2014

Pear & Honey Ricotta Bread

What to do with leftover ricotta cheese?  After making Slow Cooker Lasagna the other day, I was left with almost a pound of ricotta in my fridge.  I googled cheesecake recipes, cheese dips, etc., but nothing worked with the ingredients I had on hand, and I really didn't need an entire cheesecake for myself!  Finally, the answer came to me, and I came up with this bread recipe.  A fluffy loaf with a hint of cheesecake flavour was certainly a great addition to my list of homemade breads and muffins.
For this, I used a pear, but you can use apples instead.  You can also use pure maple syrup as an alternative to honey if you prefer.

Serves 12


1 pear, peeled and chopped
1 tsp cinnamon
1 3/4 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup ricotta cheese
1/4 cup Canola oil (or coconut oil)
1/3 cup honey (or maple syrup)
1 tsp pure vanilla extract
2 eggs
1/4 cup milk
Canola spray, for greasing


Preheat oven to 375 degrees F.  Grease a large loaf pan with canola spray.

Peel and chop pear and place in a small bowl.  Add cinnamon and toss to coat pears.  Set aside.

In a large mixing bowl, combine dry ingredients and mix.  Add ricotta, oil, honey, vanilla, eggs and milk.  Mix wet and dry together just until combined.  Add pears and fold into batter.

Pour batter into loaf pan and bake for 40 minutes, or until a toothpick comes out clean.  Remove from loaf pan and allow to set on a cooling rack.


Calories 184
Fat 7.2g
Carbohydrates 24.9g
Fibre 0.9g
Sugars 9.3g
Protein 5.4g

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