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Raisin Ricotta Bread with Chive Butter

 Raisin Ricotta Bread with Chive Butter
With golden raisins and ricotta cheese, this loaf is distinctive. Don’t skip the accompanying herb butter — it’s the crowning touch.
6 ServingsPrep: 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.

2 of 2

Raisin Ricotta Bread with Chive Butter (continued)

Directions (continued)

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