Moist loaf featuring creamy ricotta and crunchy pecan streusel. Great for breakfast, dessert, or an afternoon treat.
# Components:
→ Bread
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup ricotta cheese (whole milk recommended)
09 - 1 teaspoon vanilla extract
10 - 1/4 cup whole milk
→ Pecan Streusel
11 - 1/2 cup pecans, finely chopped
12 - 1/3 cup light brown sugar, packed
13 - 1/4 cup all-purpose flour
14 - 1/2 teaspoon ground cinnamon
15 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, mixing well. Add ricotta cheese and vanilla extract, blending until smooth.
05 - Add half of the prepared dry ingredients to the wet mixture and stir. Add whole milk, then gently fold in the remaining dry ingredients until just combined.
06 - In a small bowl, combine chopped pecans, light brown sugar, flour, cinnamon, and melted butter until mixture resembles coarse crumbs.
07 - Spread half of the batter into the prepared loaf pan. Evenly sprinkle half of the pecan streusel over the batter. Repeat with remaining batter and streusel.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes. Remove and transfer to a wire rack to cool completely before slicing.
