Peach Ricotta Mini Loaves
Indulge in the irresistible charm of Peach Ricotta Mini Loaves, a delightful baked treat that combines the summery sweetness of fresh peaches with the creamy richness of ricotta cheese. These golden, moist mini loaves are infused with a hint of vanilla and a buttery crumb, making them the perfect balance of light and decadent. Ideal for breakfast, brunch, or a cozy snack, these individually portioned loaves bake up beautifully in just 30 minutes, with tender chunks of peaches in every bite. Garnish with a dusting of powdered sugar for a touch of elegance, and you have a shareable, crowd-pleasing dish that's as visually stunning as it is delicious. Easy to make and full of seasonal flavor, this recipe is a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups whole milk ricotta cheese
- 1.5 cups fresh peaches, diced
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease six mini loaf pans with nonstick spray or butter.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the granulated sugar and softened butter together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated.
Stir in the vanilla extract, followed by the ricotta cheese, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Gently fold in the diced peaches, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the prepared mini loaf pans, filling each about 3/4 full.
Place the mini loaf pans on the middle rack of the oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let the loaves cool for 10 minutes before transferring them to a wire rack to cool completely.
If desired, dust the tops of the mini loaves with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
