Raisin Ricotta Bread with Chive Butter Recipe

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Raisin Ricotta Bread with Chive Butter Recipe

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With golden raisins and ricotta cheese, this loaf is distinctive. Don’t skip the accompanying herb butter — it’s the crowning touch.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup coarsely chopped golden raisins
  • 1 egg
  • 1/3 cup whole-milk ricotta cheese
  • 1/4 cup canola oil
  • 1/4 cup heavy whipping cream
  • 3 tablespoons honey
  • 1/4 cup plus 1 tablespoon unsalted sunflower kernels, toasted, divided
  • CHIVE BUTTER:
  • 1/4 cup butter, softened
  • 4 teaspoons minced chives

Directions

In a large bowl, combine the flour, baking powder and salt. Stir in the raisins. In a large bowl, whisk the egg, ricotta cheese, oil, cream and honey. Stir into dry ingredients just until moistened; fold in 1/4 cup sunflower seeds.
Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan (pan will be full). Sprinkle with remaining sunflower seeds.
Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, combine butter and chives. Serve with warm bread. Yield: 1 mini loaf (6 slices) and 1/4 cup butter.
Originally published as Raisin Ricotta Bread with Chive Butter in Country Woman Christmas Annual 2012, p45

Nutritional Facts

1 slice with 2 teaspoons chive-butter: 406 calories, 26g fat (9g saturated fat), 74mg cholesterol, 270mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 7g protein.

  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup coarsely chopped golden raisins
  • 1 egg
  • 1/3 cup whole-milk ricotta cheese
  • 1/4 cup canola oil
  • 1/4 cup heavy whipping cream
  • 3 tablespoons honey
  • 1/4 cup plus 1 tablespoon unsalted sunflower kernels, toasted, divided
  • CHIVE BUTTER:
  • 1/4 cup butter, softened
  • 4 teaspoons minced chives
  1. In a large bowl, combine the flour, baking powder and salt. Stir in the raisins. In a large bowl, whisk the egg, ricotta cheese, oil, cream and honey. Stir into dry ingredients just until moistened; fold in 1/4 cup sunflower seeds.
  2. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan (pan will be full). Sprinkle with remaining sunflower seeds.
  3. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  4. Meanwhile, combine butter and chives. Serve with warm bread. Yield: 1 mini loaf (6 slices) and 1/4 cup butter.
Originally published as Raisin Ricotta Bread with Chive Butter in Country Woman Christmas Annual 2012, p45

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