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    You are in: Home / Cheese / Peach Ricotta Mini Loaves Recipe
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    Peach Ricotta Mini Loaves

    Peach Ricotta Mini Loaves. Photo by Bobtail

    1/3 Photos of Peach Ricotta Mini Loaves

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Lennie's Note:

    I am a great fan of my mini loaf pans, and so adapted this recipe I found while watching the Sugar tv show to make mini loaves. So cute! (And perfect for passing along to friends and neighbours, too.) You'll notice the lack of spice; the idea is for the peach flavour to come through, but feel free to add some cinnamon or nutmeg if you wish.

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    1. 1
      Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
    2. 2
      Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
    3. 3
      In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
    4. 4
      Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
    5. 5
      Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
    6. 6
      If your diced peaches seem wet (they likely will), pat dry with paper towel.
    7. 7
      Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
    8. 8
      Stir diced peaches into mixture.
    9. 9
      Divide mixture between the 4 mini loaf pans and smooth tops.
    10. 10
      Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
    11. 11
      Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
    12. 12
      Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.

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    Ratings & Reviews:

    • on May 04, 2011


      These are tasty little cakes. The peaches on the top are a nice hit of flavor. I would highly recommend NOT skipping the drying off the canned peach slices part. I did skip it and I ended up with doughy undercooked spots under the peach slices. I also didn't have turbino sugar so I just used regular granulated.

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    • on September 23, 2009


      6/16/04: Lennie, Thanks so much for posting this recipe. I cooked these tonight and they were delicious. I had to cook them a little longer, but I think that was my oven. I made six mini muffins and one loaf pan. Simple, pretty and scrumptious!!! I took pictures, but have to wait to get film developed, not sure how the pics will turn out. I cooked these when I saw your post in the thread, "If you could choose one recipe...." This is a keeper!! 9/23/09: I have made these quite a few times over the years. This time I substituted applesauce for the canola oi, added a pinch of cinnamon, used my mini mini muffin tin (lost my mini loaf pan) and they were just as wonderful as always. These are moist and delicious. My real desire is to try them with fresh peaches, YUMMY :)

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    • on June 22, 2004


      Yummy! This is a terrific recipe. I had some fresh peaches I needed to use up and this was perfect! I made one larger loaf and it took about 55 minutes to cook. Wonderful flavor and very moist. The peach flavor really shines through. A definate keeper!

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    Nutritional Facts for Peach Ricotta Mini Loaves

    Serving Size: 1 (969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 900.0
    Calories from Fat 309
    Total Fat 34.3 g
    Saturated Fat 5.4 g
    Cholesterol 108.6 mg
    Sodium 667.8 mg
    Total Carbohydrate 133.6 g
    Dietary Fiber 2.1 g
    Sugars 72.0 g
    Protein 14.7 g

    The following items or measurements are not included:

    turbinado sugar

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