Imagine a warm slice of Coconut Cherry Ricotta Bread, bursting with tropical flavors and the sweet tang of cherries, melting in your mouth with every bite. This delightful American recipe is not just a treat for the taste buds; it’s a feast for the eyes, too! Perfect for breakfast or as a sweet snack, this loaf is simple to make and will leave your friends and family begging for the recipe. Get ready to elevate your baking game and indulge in a slice of paradise that’s just a few steps away!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8-10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup ricotta cheese
- 1 cup shredded coconut
- 1 cup maraschino cherries, drained and chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and set aside.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well combined.
- In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of ricotta cheese until the mixture is smooth and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in 1 cup of shredded coconut and 1 cup of chopped maraschino cherries into the batter using a spatula. Ensure the coconut and cherries are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it evenly to ensure even baking.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice the Coconut Cherry Ricotta Bread once it has cooled. Serve it as a delightful breakfast treat or a sweet snack. Enjoy!
Tips
- Prep Ahead: To save time, measure out your dry ingredients the night before and store them in an airtight container. This will make the mixing process quicker and easier when you're ready to bake.
- Room Temperature Ingredients: Ensure your butter and ricotta cheese are at room temperature before mixing. This helps create a smoother batter and ensures even mixing.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Cherries and Coconut: For an extra burst of flavor, consider using fresh cherries when in season. If using maraschino cherries, make sure to drain them well to avoid excess moisture in the batter.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps the texture set properly and makes for cleaner slices.
- Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for a quick treat later!
- Serving Suggestions: Serve warm with a dollop of whipped cream or a spread of cream cheese for an indulgent twist. Pair it with a cup of coffee or tea for the perfect afternoon pick-me-up!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
