Pumpkin Ricotta Bread
Ingredients
- 1 cup ricotta cheese (whole milk!)
butter
- Entity
- butter
- Category
- fat
- Wikidata
- Q106928594
- 3/4 cups all-purpose whole wheat flour
- 1 cup all-purpose white flour
1/2 teaspoon salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
1 teaspoon baking soda
- Entity
- baking soda
- Category
- leavening
- Wikidata
- Q179731
1/2 teaspoon baking powder
- Entity
- baking powder
- Category
- leavening
- Wikidata
- Q29476
1 teaspoon cinnamon (ground)
- Entity
- cinnamon
- Category
- spice
- Wikidata
- Q28165
1/2 teaspoon nutmeg (freshly grated)
- Entity
- nutmeg
- Category
- spice
- Wikidata
- Q2724976
1/4 teaspoon allspice (ground)
- Entity
- allspice
- Category
- spice
- Wikidata
- Q158468
1/4 teaspoon cloves (ground)
- Entity
- cloves
- Category
- spice
- Wikidata
- Q15622897
1 1/2 cups sugar
- Entity
- sugar
- Category
- sweetener
- Wikidata
- Q11002
1/4 cup vegetable oil
- Entity
- vegetable oil
- Category
- fat
- Wikidata
- Q4739805
- 1 can of cooked pumpkin
2 egg (lightly beaten)
- Entity
- egg
- Category
- protein
- Wikidata
- Q93189
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Instructions
Preheat the oven to 350°F. Butter 2 loaf pans.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
Beat the sugar and oil on high speed in a bowl.
Add the ricotta to the sugar/oil and beat until well combined.
Add the pumpkin puree and mix until combined.
Add the eggs and mix until just incorporated.
Slowly add the flour mixture and mix until just combined.
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.