Loaded with Good Stuff Loaf Recipe on Food52 (2024)

Make Ahead

by: AshOnFire

July5,2021

4.7

6 Ratings

  • Serves 8

Jump to Recipe

Author Notes

I had left over cheese in the fridge from the farmers market and decided to experiment with recipes. I love to bake and this is what I came up with... —AshOnFire

Test Kitchen Notes

WHO: AshOnFire is both a teacher and a student. She lives in Hallendale Beach, Florida.
WHAT: A quick bread that tastes of the jolliest holidays.
HOW: Cream your butter, sugar, and ricotta cheese, fold in your wet and dry ingredients. Mix in cranberries. Bake until golden.
WHY WE LOVE IT: This is the kind of quick bread you can make with your eyes closed --but you'd never know it. Eat it for breakfast, snack, dessert, or send it off as an edible gift. Just make sure to keep one for yourself. —The Editors

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 3/4 cupsflour
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspooncinnamon
  • 1/4 teaspoonsea salt
  • 8 ouncesricotta cheese (about 1/2 pound)
  • 1/2 cupbutter at room temperature
  • 1 cupsugar
  • 2 eggs
  • 1/4 cupmilk
  • 1/2 teaspoonalmond extract
  • 1/2 teaspoonvanilla extract
  • 1/2 cupcranberries
Directions
  1. Preheat oven to 350F and grease a 9 inch loaf dish.
  2. Whisk together dry ingredients and set aside.
  3. Stir together milk and extracts.
  4. Cream together cheese, butter, and sugar until smooth. Beat in eggs one at a time.
  5. Whisk in dry ingredients, alternating with the milk and extract mixture. Then, slowly fold in cranberries.
  6. Fill loaf dish with mixture. and bake in over for about 35 minutes until well risen. Allow to cool for about an hour before sprinkling the top with sifted icing sugar.

Tags:

  • Bread
  • Cheese
  • Fruit
  • Milk/Cream
  • Make Ahead
  • Fall
  • Winter
  • Christmas
  • Thanksgiving
  • Valentine's Day
  • Breakfast
  • Dessert
Contest Entries
  • Your Best Recipe with Fresh Ricotta

See what other Food52ers are saying.

  • panania

  • TheWimpyVegetarian

  • Franca

  • Jackie

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29 Reviews

panania July 28, 2021

Made my second attempt and Voila! Success. It was amazing. As I mentioned in my previous post, electric oven, glass loaf pan, more time! I gave it an hour and tested it with a toothpick, it needed just a little more time, so I shut the over off and left it in there for another 15 minutes. Perfect! Thank you very much for this recipe.

panania July 5, 2021

This was amazing. In fact, one of my friends (who present for the meal) insisted I give him all of the remaining cake. I did of course (I can always make more ;) One issue I had was it wasn't quite baked all the way through. I followed the recommended cooking time, but I used a glass loaf pan. I think that threw it off. Next time I'll use the tried and true toothpick method for checking doneness and bake it as long as it takes, it's well worth the time!

Jackie November 9, 2020

This loaf is wonderful! I make it every fall with 2 modifications- 1 heaping cup of fresh cranberries and increase the bake time to 60-65 minutes. Mine always seems to require this extended bake time to fully bake through. Super easy and flavors are delicious!

Clm September 15, 2020

Easy and good. I cut the sugar to 3\4 cup. Used a half cup dried cranberries. Used 4tables butter and 4tablespoons mashed banana. Added 1tsp orange extract. I baked 8 mini loafs and those took about 20 minutes to bake. Ricotta cheese gives it a tender crumb.

Nicole L. March 17, 2020

Great! My step son said it is one of the best desserts he’s had. Super simple and delish. I used blueberries since that’s what I had. I’ve already had requests for another loaf.

Patricia B. January 1, 2019

Made this loaf yesterday. Had high hopes. After reading reviews I wasn’t surprised that after 35 minutes it wasn’t even close to being done. Gave it another 15 minutes. Not yet. Another 10 minutes. Still gooey in the center. Hmmm... cranked ‘er back to 350 and went for another 10 minutes. Nope. Another 10 minutes. Seemed to feel firm on top and heck, I was just tired of waiting. After a few minutes for cooling cut myself a slice off the end. Yummy! Worth the wait. Or so I thought. Two more slices in and I hit a soggy middle, not unlike my own. ;( Grrr
We ate around the edges and it really is very good.
Has anyone figured out the mystery of the Loaded With Good Stuff Loaf? Perhaps I should try it as muffins or small loaves?

Curlytexan November 12, 2017

I wish I had read the comments. This definitely needs to bake longer. I took it out after 40 minutes and the center collapsed as it began to cool. That being said, we ate around the edges and it was delicious. This would be very versatile to try different add-ins.

Stellamom August 4, 2014

Should work with any yummy fruit basically! I think blueberries would be great to try.

Ceege August 4, 2014

This sounds fantastic. My friend just gave me a big bag of blueberries from her yard. Can I sub those for the cranberries? If you think it will work, I will run out tomorrow for the ricotta cheese. That is the only ingredient I do not have on hand.

nancyg February 26, 2014

I'd like to sub something else for the butter, can I use oil?

Mary P. January 14, 2014

What kind of flour?

Stellamom January 15, 2014

I used all purpose (unbleached).

tammany January 3, 2014

I made this last night - fast, easy, and tasty. I used mixed berries, which worked very well. But like most others here, mine took a lot longer to cook, just over an hour. Not a problem but worth noting. (And I followed KellyDC's advice and had everything at room temp.) Next time I'll try another fruit and, since I love almond, I might jack that up just a tad.

Stellamom January 1, 2014

I've made this a couple of times now and it's fantastic with a couple of modifications. I increased the amount of cranberries substantially (probably added about 2 cups worth - cutting the larger ones in half) along with some orange zest and chopped pecans (for my second batch). I plan on making it many times and see this as a good base recipe for a variety of other flavor combos (someone mentioned blueberries but I also thing peaches would be nice! and maybe raspberries and fresh figs?!!) Thanks for the recipe!
Oh, I also sprinkled the top with coarse sugar before baking and baked in three small loaf pans rather than one large.

Amit December 31, 2013

Seems very simple yet delicious.
This weekend I'm gonna try this but can you please let me know what I can substitute for Eggs?
Somehow few guys can't tolerate the smell of eggs comes after baking so can you please recommend any alternative which I use for Eggs retaining the quality of final outcome????

GraceT January 2, 2014

You might try substituting 1/4 cup unsweetened applesauce for each egg. This is a typical substitute for those allergic to eggs. Usually the liquid is adjusted downward a bit, but with so little liquid, I wouldn't make any adjustments until after baking one loaf. If it's too moist reduce milk to 1/8 cup.

Amit January 4, 2014

Thank you, Grace!
I'll try with that and update here with the results I get.

Cheers!

Martha S. December 27, 2013

Made this last night. I agree with KellyDC that the 35 minutes were not long enough, but I kept it in another 15 and then my knife did come out clean. Left it on the stovetop til this morning, and what a delicious loaf! It has been a huge hit and I sould have doubled the recipe. Very moist and just a fantastic texture and great contrast between the sweetness of the bread and the tartness of the cranberries. I added a bit more ricotta than the recipe called for, and reduced the sugar to 3/4 cup (the xtra 15 minutes may have been due to the extra ricotta). In any case, delicious cake, will be making it again and again! Thank you!!!

KellyDC December 26, 2013

First, I'd recommend letting the ricotta come to room temp, as with the other ingredients. Second, I don't know what happened, but after baking this for 35 minutes and a cake tester coming out clean from two spots, this whole thing collapsed as it cooled, leaving a 7" long crater in the middle of the cake. In retrospect, the 35 minutes didn't sound right when I read the recipe. I should have kept it in the oven longer because it seemed a little jiggly when I took it out, but the cake tester was good enough for me (and I don't have time to babysit a cake). It probably tastes fine but it looks like crap, so I probably won't make this again.

girlwithaknife December 23, 2013

Can I sub greek yogurt for ricotta? don't have any of the latter...

EllieDoro November 17, 2017

How did that substitution go? If you can remember 4 years later😃

TheWimpyVegetarian December 19, 2013

Saving this one right now. I love how this looks (fabulous photo James Ransom) and sounds.

Franca April 1, 2011

Made these last night as muffins. I have a 10 year old diabetic child therefore I always try to make my baking a little healthier. I replaced 1 cup of the flour called for with whole wheat flour for added fibre, reduced the sugar by a quarter cup and doubled up on the cranberries. I got 19 muffins. My 10 year old loved them!

Thanks!

mcd2 March 31, 2011

oops, forgot....I used craisins instead of fresh cranberries. they were delicious with the cinnamon & that divine, smooth texture of the bread!

Loaded with Good Stuff Loaf Recipe on Food52 (2024)

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