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

    Average Rating:

    3 Total Reviews

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    • 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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