Save This Ricotta Vanilla Bean Bread is my favorite way to bring a touch of comfort to busy mornings or lazy weekends. The luscious texture comes from creamy ricotta blended right into the batter, while real vanilla bean adds an irresistible perfume throughout. It is delicious as both a breakfast loaf and a sweet snack that keeps well and never tastes dry.
The first time I made this, my friends demolished the entire loaf before the afternoon was over. Now I bake two at a time to make sure there are leftovers for breakfast.
Ingredients
- Whole milk ricotta cheese: gives the bread its richness and supreme tenderness so look for ricotta with minimal additives
- Large eggs: help bind the batter and lend a beautiful golden crumb richer eggs make this bread even better
- Whole milk: ensures tenderness and depth of flavor if using low-fat milk the bread will not be quite as plush
- Granulated sugar: sweetens gently without overpowering the vanilla look for pure cane sugar for best taste
- Unsalted butter: melted and cooled rounds out the flavors and adds a gentle buttery finish always use fresh quality butter for the best lift
- Vanilla bean seeds or pure vanilla extract: infuse the bread with deep aromatic warmth vanilla beans give those coveted speckles and unbeatable flavor
- All-purpose flour: forms the structure of the loaf choose unbleached flour for a more wholesome taste
- Baking powder and baking soda: both help to lift the batter giving the bread a light airy crumb check freshness for reliable rise
- Fine sea salt: balances sweet flavors and brightens all the ingredients opt for finely ground so it disperses well
- Mini chocolate chips or toasted chopped nuts (optional): for extra indulgence or crunch I love toasted hazelnuts for a cozy spin
- Turbinado sugar: adds a crunchy sweet top and pretty sparkle if you skip it the bread still turns out softly golden
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350 degrees Fahrenheit then grease a nine by five inch loaf pan with butter or nonstick spray lining it with parchment for easy removal
- Mix Wet Ingredients Thoroughly:
- In a large mixing bowl add ricotta cheese eggs whole milk sugar melted butter and your scraped vanilla bean seeds or extract whisk until the mixture is silky smooth and well blended when in doubt whisk for another minute until no ricotta lumps remain
- Combine Dry Ingredients Separately:
- Whisk together your flour baking powder baking soda and fine sea salt in another bowl so that the leaveners and salt are evenly distributed you want an even crumb throughout the loaf
- Bring Batter Together Gently:
- Pour your dry mix into the wet ingredients then stir gently with a rubber spatula until just combined you do not want to overmix or the bread could turn tough a few streaks of flour left are better than overdoing it
- Incorporate Add-Ins:
- Fold in chocolate chips or nuts if using and do so with a few slow turns to prevent deflating the batter
- Fill the Pan and Add Topping:
- Pour the batter into your prepared loaf pan smoothing the top with your spatula then sprinkle with turbinado sugar for a crunchy topping if you want extra sparkle
- Bake with Care:
- Bake in the center of the oven for about forty five to fifty five minutes rotating once for even browning start checking with a toothpick at forty five minutes it should come out clean or with a few moist crumbs
- Cool and Slice:
- Let the bread cool right in the pan for ten minutes this sets the crumb then carefully lift it out using the parchment and finish cooling on a wire rack do not try slicing while hot or it may crumble let it reach room temperature for clean slices
Save My favorite part is slicing into the cooled loaf and seeing the flecks of real vanilla bean in each piece. Sharing this bread on cozy mornings always reminds me of how baking together brings people close.
Storage Tips
Let your loaf cool completely before storing. Wrap it tightly in plastic or foil and keep at room temperature for up to three days. If you need to keep it longer freeze the bread whole or sliced in a zip top bag pressing out extra air. Thaw overnight at room temperature and the texture stays remarkably fresh.
Ingredient Substitutions
If you are out of vanilla bean use pure vanilla extract and a touch of almond extract for extra nuance. For a lighter version try part skim ricotta though the crumb will not be quite as velvety. Substitute melted coconut oil for butter if you want a subtle tropical note or swap in gluten free all purpose flour to make this suitable for gluten sensitive guests.
Serving Suggestions
Ricotta Vanilla Bean Bread is dreamy alongside fresh berries or with a dollop of whipped cream. Enjoy warm with your morning coffee or let it double up as a dinner party dessert topped with vanilla ice cream and a drizzle of honey. For a savory twist I sometimes toast a slice and spread it with salted butter.
Cultural and Seasonal Notes
This quick bread borrows Italian flair thanks to the ricotta and transforms a classic American loaf into something elegant yet homey. Around the holidays I like to add a teaspoon of cinnamon or orange zest for festive depth. In summer I top each slice with juicy stone fruit or macerated strawberries for a sunny upgrade.
Seasonal Adaptations
Add orange or lemon zest in spring for brightness Top with fresh figs and honey during summer for a Mediterranean feel Fold in warming spices like nutmeg or cardamom for a cozy autumn twist
Success Stories
Readers and friends rave about serving this bread at brunch buffets and gifting warm loaves to new neighbors. My kids love packing slices in their lunchboxes it is truly the most versatile and forgiving quick bread I bake.
Freezer Meal Conversion
To freeze Ricotta Vanilla Bean Bread slice it once cooled and separate layers with parchment. Place in a freezer bag with all air pressed out for maximum freshness. Warm slices in a toaster oven for an instant treat even weeks later.
Save This bread is sure to bring comfort and a touch of luxury to your table. Enjoy every moist, fragrant slice as a treat for any occasion.
Kitchen Q&A
- → Can I substitute part-skim ricotta?
Yes, but whole milk ricotta delivers a softer, creamier texture for the finished loaf.
- → How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- → Can I freeze the loaf?
Absolutely. Wrap cooled slices tightly and freeze for up to one month. Thaw at room temperature before serving.
- → What’s the best way to serve this bread?
Serve plain, with fresh berries, whipped cream, or a light dusting of powdered sugar for extra flavor.
- → Can I use vanilla extract instead of vanilla bean?
Yes, two teaspoons of pure vanilla extract can be used as a substitute for vanilla bean seeds.
- → How can I add crunch to the loaf?
Sprinkle turbinado sugar over the batter before baking for a crunchy, caramelized top.