Pumpkin Bread with Italian Flair

1 cup ricotta cheese (whole milk!)

Butter for the pan
3/4 cups all-purpose whole wheat flour

1 cup all-purpose white flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 can of cooked pumpkin
2 large eggs, lightly beaten

1. Preheat the oven to 350°F. Butter 2 loaf pans

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the sugar and oil on high speed in a bowl.

4. Add the ricotta to the sugar/oil and beat until well combined.

5. Add the pumpkin puree and mix until combined.

6. Add the eggs and mix until just incorporated.

7. Slowly add the flour mixture mix until just combined.

8. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.

Enjoy. Skip buttering, but if you want to add some richness, try mascarpone cheese.

Comments

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