Cinnamon Ricotta and Blueberry Bread.

Yep, once again I’m beginning a post with an apology for my lack of consistency… Those who know me, should not be surprised by this – it’s fairly typical Brooke behaviour. I’ve got about 5 posts in draft, I’ll get to them… eventually….

Lazy Sunday baking – it doesn’t get much better than this. I have mixed feelings about Sundays, it’s got that niceness of a weekend filled with fun but also makes me a little sad – like something good is coming to an end… until next week!

I LOVE this recipe, pretty much because it requires little effort or preparation and is a perfect way for me to use up the ricotta I never seem to be able to get through during the week. You could use whatever fruits you liked for this – banana, mixed berries, pears or apples. Blueberries are one of my favourites though!

If you’re using fresh pears or apples whack them in a saucepan with some water and cloves until they’re tender or they’ll remain uncooked and make your bread soggy – yep, learnt that one the hard way.

The bits and pieces

2 cups wholemeal self-raising flour

1 cup smooth ricotta

1 cup raw sugar

1 cup olive oil

2 free-range eggs

1 cup blueberries

1/2 cup milk

2 tsp cinnamon

1 tsp vanilla extract

1 tsp bi-carb soda

Easiest recipe ever…

Pre-heat oven to 200°C and grease a loaf tray.

Throw all ingredients in a bowl, gently mix until smooth. Pour mixture into prepared loaf tin.

Turn the oven down to about 170°C and bake for 40-45 mins or until golden on top and cooked through.

If the top is browning too quickly put some foil over the top of the tin to prevent it from burning.

Use the skewer test to check… if it comes out clean you’re all good.

Let cool for 5 minutes before turning out – serve warm with  butter or honey ricotta (ricotta + tablespoon honey + stir. Easy!)